Entree: United States – Pacific Island United States Territories (Northern Mariana Islands) – Chamorro BBQ Ribs

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Additional 8 hrs

Total 10 hrs 30 min

Ingredients

- 3.5 lb (1.6 kg) pork spare ribs, bone-in (about 2 racks)
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) white vinegar (or cane vinegar)
- 1/4 cup (60 ml) calamansi juice or fresh lime juice
- 1/3 cup (70 g) packed brown sugar
- 8 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil (optional)
- 1 tsp (5 g) freshly ground black pepper
- 1-2 small hot chiles (bird's eye or serrano), minced, or 1/2 tsp (1 g) red pepper flakes (adjust to taste)
- 1 tsp (5 g) kosher salt (optional; the soy sauce is already salty)
- 2 tbsp (30 ml) honey (for glaze)
- 2 tbsp (25 g) brown sugar (for glaze)
- 1 tbsp (15 ml) cornstarch (optional, for thickening glaze)
- 1/4 cup (60 ml) reserved marinade (boiled—see instructions) for basting

Garlic Rice (serves 6)
- 3 cups (570 g) long-grain white rice, uncooked
- 6 cups (1.44 L) water (or follow rice cooker ratio)
- 6 tbsp (90 ml) vegetable oil
- 8 cloves garlic, thinly sliced
- 1 tsp (5 g) salt

Tangy Cabbage Slaw
- 6 cups (420 g) green cabbage, thinly shredded
- 1 large carrot, julienned or grated (about 100 g)
- 1/2 small red onion, thinly sliced (about 60 g)
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) calamansi or lime juice
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro (optional)

Grilled Pineapple
- 6 pineapple rings (fresh), about 1/2 in (1.2 cm) thick each
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) butter or 1 tbsp (15 ml) vegetable oil
- Pinch cinnamon (optional)

Garnish and serving
- Lime or extra calamansi wedges
- Fresh cilantro sprigs

Instructions

Short Description:
Pork spare ribs marinated in a Chamorro-style soy sauce, garlic, and vinegar mixture, cooked low and slow then finished over a hot grill and served with garlic rice, tangy cabbage slaw, and grilled pineapple for a complete island-style main course.

Regional Notes:
This Northern Mariana Islands (Chamorro) version emphasizes a soy-and-vinegar marinade brightened with calamansi (or lime) and garlic, reflecting local citrus and Filipino/Spanish/Asian influences. The ribs are finished on the grill for a smoky char common to island barbecues, rather than a pure oven-only preparation.

1. Make the marinade: In a bowl, whisk together soy sauce, white vinegar, calamansi (or lime) juice, brown sugar, minced garlic, vegetable oil, sesame oil (if using), black pepper, minced chiles, and salt. Reserve 1/4 cup (60 ml) of the marinade in a separate container; set aside refrigerated (this will be boiled later for use as a basting glaze).
2. Marinate the ribs: Place ribs in a large zip-top bag or nonreactive container and pour the remaining marinade over them, rubbing it into both sides. Press out excess air, seal, and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor.
3. Prepare the grill for indirect cooking: If using a charcoal grill, bank coals to one side; if gas, light burners on one side and leave the other off. Aim for an indirect cooking temperature around 275°F (135°C). Preheat a covered pan or drip pan under the ribs to catch juices.
4. Prepare the glaze: Pour the reserved 1/4 cup (60 ml) marinade into a small saucepan. Add 2 tbsp (25 g) brown sugar and 2 tbsp (30 ml) honey. Bring to a boil and simmer 2–3 minutes. If you prefer a thicker glaze, mix 1 tbsp (15 ml) cornstarch with 1 tbsp (15 ml) cold water and whisk into the simmering glaze; simmer until thickened. Remove from heat and keep warm. (Boiling the reserved marinade ensures it is safe for basting.)
5. Cook low and slow: Remove ribs from marinade and pat lightly dry. Place ribs bone-side down on the cool side of the grill (indirect heat). Cover and cook for about 1.5–2 hours, maintaining an indirect temperature of 275°F (135°C), until meat is tender and has pulled back from the bones about 1/2 in (1.2 cm). Rotate once halfway through for even cooking.
6. Finish over direct heat and baste: Move ribs over direct medium-high heat and brush generously with the boiled glaze. Grill 3–5 minutes per side, turning and basting until the glaze is sticky and ribs have a nice char—watch closely to avoid burning. Total internal temperature for very tender ribs is often 190–203°F (88–95°C); you can test tenderness by probing between bones with a skewer (it should glide in easily).
7. Rest the ribs: Transfer ribs to a cutting board, tent loosely with foil, and rest 10 minutes. Slice between bones into portions.
8. While ribs cook, prepare garlic rice: Rinse rice until water runs clear. In a heavy pot or rice cooker, heat 6 tbsp (90 ml) oil over medium heat, add sliced garlic and cook until fragrant and lightly golden. Add rinsed rice and stir 1–2 minutes to coat. Add 6 cups (1.44 L) water and 1 tsp (5 g) salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes (or cook per rice cooker instructions) until water is absorbed. Fluff with a fork before serving.
9. Make the tangy cabbage slaw: In a large bowl, whisk together vinegar, calamansi or lime juice, sugar, salt, and pepper until sugar dissolves. Add shredded cabbage, carrot, and red onion; toss to combine. Let sit at least 15 minutes to mellow or refrigerate up to 2 hours. Toss with chopped cilantro just before serving.
10. Grill the pineapple: Brush pineapple rings with melted butter or oil and sprinkle with brown sugar (and a pinch of cinnamon if using). Grill over direct medium heat 2–3 minutes per side until caramelized and marked. Keep warm.
11. Plate and serve: Arrange sliced Chamorro BBQ ribs on a platter with garlic rice, a heap of tangy cabbage slaw, and grilled pineapple rings. Garnish with calamansi or lime wedges and cilantro. Serve hot.
12. Storage and reheating: Refrigerate leftovers up to 3 days. Reheat gently in a covered pan with a splash of water or in a 300°F (150°C) oven until warmed through; reapply warmed glaze if desired.