Copycat Ribchon Baby Back Baboy

Copycat Ribchon Baby Back Baboy is a copycat Baby Back Baboy recipe from the famous Tagaytay restaurant Ribchon. A pork rib dish seasoned with spices and aromatics used in lechon then slowly grilled to tender perfection.


Let me start this post by mentioning that I haven’t tried the real thing yet but with my research I was able to come up with a recipe that will closely resemble the comments from the many great reviews of customers who had tried this delicious pork rib dish. I got to know this place because of one of the YouTubers that I follow, Simpol where he was invited to try an array of their menu offerings including this Baby Back Baboy.

In that video Chef Tatung tried three of their Ribchon varieties, the spicy, Pinoy barbecue and original which was based on the original Lechon Cebu, all of which are served with sauces made with Kapeng Barako, Tanglad Oil and Garlic Mayo. While Chef Tatung did not comment much on the flavour, the owner did mention it was based on the flavours of Cebu lechon which probably is the best variety of lechon in the Philippines as this one does not need sauce at all, it’s so tasty enough to carry its own weight without the need of any condiment. He also mentioned that it was never boiled so the pork flavours were never diluted on liquid. Another clue that I got was in their Facebook page it was mentioned that they are slow cooked, so what you see in the video where it is flame grilled probably that just a final touch to give it that grilled flavour and charred looks.

With those clues I guess it’s good enough to recreate this dish all I need are ingredients used to season Cebu lechon and use that as my marinade for the ribs. What I did not recreate was the sauces as these were never discussed on the video or any of the reviews I saw, but because this is seasoned like a Cebu lechon, I guess the ribs will be good enough without them.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Copycat Ribchon Baby Back Baboy

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Copycat Ribchon Baby Back Baboy is a copycat Baby Back Baboy recipe from the famous Tagaytay restaurant Ribchon. A pork rib dish seasoned with spices and aromatics used in lechon then slowly grilled to tender perfection.


Ingredients

Units Scale

Ribs

  • 2 kgs whole baby back ribs, cut into large slabs

Marinade

  • 5 stalks lemongrass, white sections only
  • 5 stalks spring onions
  • 1 red onion, quartered
  • 1 whole garlic, skins removed
  • 1 tsp black peppercorn
  • 1 tsp brown sugar
  • 2 tsp salt
  • 1/4 cup soy sauce
  • 3/4 cup oil

Instructions

  1. In a Nutribullet or food processor place all marinade ingredients together, puree until very smooth in consistency.
  2. Spread this marinade all over the pork ribs then place it in a heavy-duty zip lock back, pour any remaining marinade into the bag then seal. Refrigerate for 12 hours and not more than 18 hours.
  3. Remove from the refrigerator one hour prior to cooking.
  4. Prepare a charcoal grill with temperature control. Light up the charcoal and place a grill on the side on top of the heat. Let it reach 180C.
  5. Cover ribs loosely with an aluminium foil, place it on the rack, making sure the ribs are not on a direct heat. Cover the grill and maintain a 180C temperature then slowly cook for 2 to 2 1/2 hours or until pork is tender. Once in a while spray water on the ribs to prevent it from drying out. Add charcoal in between if necessary.
  6. Open the grill, add more charcoal and increase the heat. Once the charcoals turn amber red, place rack on top of it then grill pork for 3 minutes on each side or until it turns brown.
  7. Remove from grill, let it rest for 10 minutes then serve.

 

Recommended

15 Responses

  1. They look fingerlickingly delicious! I am having some ribs tomorrow too :-))

  2. Ooo this looks terrific! Loving the colour and caramelization – so mouthwatering!

  3. suituapui says:

    Ooooo…that looks absolutely gorgeous!!! By the way, we call pork babui/baboi in Melanau language, an ethnic group here. My maternal grandma was Melanau.

  4. I made my very first ribs about 1 month ago. Seriously, I have been a bit afraid of them. I now feel confident that I could make your version, too, with my usual garlic edits. I think the lemongrass must be an amazing addition these.

    • Raymund says:

      Wow that is fascinating, cant believe that you just made your first ribs just a month ago. With all of your delicious recipes, I thought you would have trusted rib recipe that you use regularly

  5. Your ribs sound and look delicious. I bet they were fall off the bone tender.

  6. Katerina says:

    Look at that crispy goodness, these baby back ribs looks beyong amazing, Raymund!!! Ahh, give me some now…

  7. I LOVE dishes like this! Ribs always bring out the inner caveman in me. Delish dish — thanks.

  8. Excellent job deciphering the recipe/cooking style based on the clues you could find. I love doing stuff like that! And I also love ribs – in fact, we’re planning on firing up the smoker this weekend to make a batch. Yum!

  9. This recipe certainly does look simple- I suppose there is some skill in making the ribs nice and tender. I wish I could go to Cebu to taste their lechon- I heard that ‘Rico’s’ restaurant is very good there. I had baby pig in Madrid called ‘cochinillo’- delicious! Thanks for enlightening me with all the details of lechon!

  10. Eva Taylor says:

    Copycat or not, they look absolutely gorgeous!

  11. Rachel says:

    It has a balanced flavour that shuffles between salty and sour, before finishing with fire, thanks to distinct particles of minced garlic in the oil—some soft, others crispy. One taster didn’t care for the little burnt flavour, but the rest did.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.