BABY BACK RIBS ADOBO (Philippines) MORISQUETA TOSTADA FRIED RICE (Philippines)

PORTIONS: 4

INGREDIENTS

2¾ lb. baby back ribs

6 cups chicken broth

MARINATE

¾ cup lemon juice

½ cup red wine vinegar

2 tsp. sea salt

6 minced garlic cloves

3 tbsp. light soy sauce

1 tsp. paprika powder

1 tbsp. vegetable oil

3 tbsp. brown sugar

METHOD
Wash the rib in cold water and pat dry with paper towel.

With a sharp boning knife begin removing the membrane at the back of the rib and then pull it backward removing it completely.

In a bowl mix all the ingredients , cover the rib with the mixture and let it rest for 1 hour at room temperature to marinate.

COOKING THE RIBS

Preheat oven at 320° F.

In a baking sheet pan place a griddle and chicken broth at bottom.

Place the ribs on the griddle and cook in the oven turning the ribs every 20 minutes. Cook the ribs for about 2½ hours. Keep the sheet pan with liquid at all time. This will avoid the dripping of the ribs to smoke while falling on the hot sheet pan.  Use the drippings to baste both sides of the ribs while cooking.

Ribs should be golden color and soft.  Do not overcook.

Reduce the juices at the roasting pan.

Cut ribs in segments and pour the sauce on top.

MORISQUETA TOSTADA FRIED RICE (Philippines)

PORTIONS: 4

INGREDIENTS

1 cup brown rice (you may want to use white rice)

2 cups boiling water

1 tsp. salt

1 tbsp. vegetable oil

1 small diced onion

2 minced garlic cloves

1 Spanish chorizo or Chinese sausage sliced

¼ cup diced ham

1 egg beaten

⅓ cup sliced shrimps (optional, I did not use it)

1 scallion sliced

1 tbsp. chopped cilantro

METHOD

Making fried rice is better to use cold rice from the day before.

In a small pot, boil 2 cups water. Add rice and salt. Let it simmer for 33 minutes and turn off the flame.

Heat up a small frying pan with a bit of oil. Pour in the egg and make a flat omelet and dice it.

Heat up the oil in a Wok or frying pan and stir fry onions, garlic and chorizo together.  Add shrimps if you want.

Add the ham, rice, diced omelet and heat up.

Sprinkle with scallions and cilantro.