Description:
These are tender and the meat falls right off the bone. Generally, people think of baby back ribs as a meal they would only order when at a restaurant, but they are so easy to make at home. This recipe could not be any more simple."


Ingredients:
2 pounds pork baby back ribs
1 (18 ounce) bottle barbecue sauce

Directions:
1.Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

2.Preheat oven to 300 degrees F (150 degrees C).

3.Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

Description:
Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese congee or porridge.


Ingredients:
1/2 kilo of stewing chicken
1/2 kilo of chicken liver, gizzard and premature eggs
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1 tsp. of kasubha
1 thumb-sized piece of ginger, sliced
2 tbsp. of minced garlic
1 onion, diced
1/2 c. of long-grain rice
1/2 c. of malagkit (glutinous rice)
10 c. of chicken broth
1/2 tsp. of chopped fresh parsley OR 1 tbsp. of chopped onion leaves
1 tbsp. of cooking oil
4-6 pcs. of kalamansi (native lemon)
patis (fermented fish sauce) or salt
pepper


Directions:
Wash the chicken and remove all visible fat. Separate the eggs, liver and gizzard. Cut liver into 2″ x 2″ cubes. Place eggs and liver in the refrigerator. Clean and remove all visible fat from the gizzards. Place the chicken and gizzards in a casserole and cover with water. Add whole garlic, onion, peppercorns, bay leaf and 1 tsp. of salt. Set on the stove over medium heat and bring to a boil. Remove scum as it rises. Lower the heat and simmer for 1-1/2 to 2 hours or until the chicken and gizzards are tender. Remove the chicken and gizzards and cool. Chop coarsely and set aside. Strain the broth.

Wash the long-grain and glutinous rice and drain well.

Heat the cooking oil in a large heavy casserole. Frythe garlic until toasted. Remove with a slotted spoon and set aside. Add the ginger to oil and fry until golden. Add the onion and continue frying until the onion is transparent. Pour in the drained rice. Cook the rice in oil until the grains start to brown. Pour in the broth, a cup at a time, while stirring. Bring to a boil, lower the heat, cover and simmer until the rice grains start to crumble. Season with patis or salt and pepper. Stir in the chopped chicken meat and gizzards. Bring to a soft boil then add the eggs and liver. Simmer for 5 minutes. Do not overcook the livers. Sprinkle with toasted garlic and chopped parsley or onion leaves. Serve hot with kalamansi halves on the side.

Description:
Roast Glazed Spareribs

Ingredients:
1 k pork spareribs, cut into serving portions
1 can (439 g) DEL MONTE Fresh Cut Crushed Pineapple
1/2 cup brown sugar

MARINADE

1/4 cup soy sauce
1/2 tsp ginger juice or ground ginger
3 stalks green onions, finely chopped
10 cloves garlic, crushed
1/2 tsp iodized fine salt (or 1/2 Tbsp iodized rock salt)

Directions:
1] MARINATE pork spareribs for an hour or preferrably overnight.

2] PRE-HEAT oven to 325°F.

3] PUT spareribs and marinade on a baking pan. Bake for 45 minutes. Turn meat after 30 minutes.

4] INCREASE oven temperature to 350°F. Mix DEL MONTE Fresh Cut Crushed Pineapple and brown sugar. Pour over meat. Continue baking for 15-20 minutes

Description:
This dish consists of chunks of pork cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns...

Ingredients:
1 kilo pork picnic or side bacon belly (cut into
bite-sized cubes)

1 cup white vinegar

1 head garlic (finely chopped) portioned into two

3 pcs. laurel (bay leaves)

1/2 cup soysauce

1 cup water

1 teaspoon peppercorn

3 tablespoons oil

Directions:
In a deep skillet, brown pork in oil.

Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.

Bring to a boil, lower the fire and cook uncovered for 10 minutes.

When it gets too dry just add 1/2 cup of water.

Cover and let simmer until pork becomes tender.

In another pan, cook remaining garlic until golden-brown.

Add pork and pour the rest of the adobo sauce.

Serve hot.

Ingredients:
1 (3 to 5 pound) oxtail
5 tablespoons oil
5 cloves garlic, crushed
1 medium size onion, sliced
Water from 1/4 cup achuete, soaked
1 banana heart, sliced crosswise
2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
4 eggplants, cut into 1/2-inch slices
1/3 cup rice, toasted brown in a pan and ground to a powder
1/2 cup peanut butter
Salt and pepper, to taste
MSG (optional)



Directions:
Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.

Sauté garlic and onion in oil. Add achuete water, sautéed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG.