Filo-Style Sticky Ribs (Eczema-Friendly Version)
Juicy, aromatic, tangy, and sweet — these ribs are pure comfort with a Filipino twist. They do come with a warning: highly addictive and finger-lickin’ good (oops… am I allowed to say that?).
Ingredients:
For the braised ribs
- 2 kg pork spare ribs, cut into portions
- 2 onions, cut into wedges
- 6 whole star anise
- 1 cup coconut aminos (or soy sauce if you’re not sensitive)
- 6 garlic cloves, smashed
- Heaps of cracked black pepper
- Enough water to just cover the ribs in the pot
For the sticky glaze
- 1 onion, finely diced
- 1 tbsp macadamia oil (or any neutral oil)
- 1 tbsp ginger paste (or fresh grated ginger)
- 2 tbsp calamansi juice (or lime juice if unavailable)
- 2 tbsp brown sugar
- ½ cup honey
- Salt and white pepper, to taste
Method :
Step 1: Braise the ribs
- Place the ribs in a large pot along with the onions, star anise, coconut aminos, garlic, and cracked pepper.
- Add just enough water to cover the ribs.
- Bring to the boil over high heat, skimming off any foam or impurities that rise to the top.
- Cover with a lid, reduce heat, and simmer gently for about 1.5 hours, or until the ribs are fork-tender.
⚠️ Be careful lifting them out — they’ll be so tender they might fall apart!
Step 2: Make the glaze
- Preheat oven to 200°C (fan-forced if possible).
- In a saucepan, heat oil and sauté the diced onion until soft and translucent.
- Add ginger paste, calamansi juice, brown sugar, and honey. Stir well.
- Season lightly with salt and white pepper.
- Simmer until the glaze has thickened slightly and is glossy.
Step 3: Roast and baste
- Line a baking tray with foil or baking paper. Arrange the braised ribs in a single layer.
- Brush generously with the glaze.
- Roast in the oven for about 30 minutes, basting every 5–10 minutes. Each layer caramelises, building up that sticky, glossy finish.
- Keep going until they’re dark, shiny, and gloriously charred at the edges.
To Serve
I love pairing these sticky ribs with a crispy noodle wombok salad for crunch and freshness. But honestly, they’re just as good straight off the tray with plenty of napkins on hand.
You’ll be licking your fingers and maybe even the plate. (Shame? What shame?)
These sticky ribs are made with mostly eczema-friendly swaps (like coconut aminos and macadamia oil). They’re gentler on the skin than some traditional versions — but just a heads up, everyone’s triggers are different. If your eczema is flaring up, this may not be fool-proof, so always listen to your body first.
