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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.