Entree: Northern Mariana Islands – Chamorro BBQ Ribs

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 7 hrs

Ingredients

- 1 rack pork ribs, about 3 lb (1.36 kg)
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (120 ml) dark soy sauce
- 1/4 cup (60 ml) cane vinegar or white vinegar
- 1/4 cup (60 ml) water
- 4 cloves (≈12 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) achiote paste or annatto oil (for color)
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) coarse black pepper
- 1 small onion, sliced (about 1/2 cup / 80 g)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 1/4 cup (60 ml) honey (for glazing)
- 2 tbsp (30 ml) lime juice (for finishing)
- 2 green onions, sliced, for garnish
- Lime wedges, to serve

Instructions

1. Marinate and braise: Whisk together 1/2 cup (100 g) brown sugar, 1/2 cup (120 ml) soy sauce, 1/4 cup (60 ml) vinegar, 1/4 cup (60 ml) water, minced garlic, grated ginger, 2 tbsp (30 g) achiote paste, 1 tbsp (15 ml) sesame oil and 1 tsp (5 g) black pepper; place ribs and sliced onion in a large dish or resealable bag, pour over marinade, refrigerate at least 4 hours or overnight. Preheat oven to 300°F (150°C). Transfer ribs and marinade to a roasting pan, cover tightly with foil and braise in oven 2 to 2 1/2 hours until tender.
2. Grill and glaze: Preheat grill to medium-high. Remove ribs from pan, reserve braising liquid and strain; reduce reserved liquid in a saucepan with 1/4 cup (60 ml) honey over medium heat until slightly thickened to a glaze. Brush ribs with vegetable oil and sear on grill 2–3 minutes per side, basting frequently with glaze until caramelized and sticky. Finish with 2 tbsp (30 ml) lime juice, slice between bones, garnish with sliced green onions and serve with lime wedges.