Sweet and Spicy Pork Ribs

I was 19 years old and a new resident of Philly when I was introduced to this delicious food that was not part of my mother's menu.  It's one of my favorites, year round.

So I'm back, and after finding a delicious looking photo of spareribs today, I'd like to share the recipe that I plan on using soon.

The following recipe is courtesy of Yummy:

If you're thinking of bringing these 

Prep Time

30 mins 

Cooking Time

2 hrs 20 mins 

Ready In

2 hrs 50 mins 

Yield

4

Cuisine

Filipino

Cooking Method

Bake

INGREDIENTS

1 tablespoon salt

2 cups pineapple juice

1/2 teaspoon black pepper

8 cloves garlic, minced

1 tablespoon ginger, grated

2 pieces star anise, ground

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 kilos pork, use American pork ribs

1 cup brown sugar

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup sesame seeds

mashed potatoes

COOKING PROCEDURE

Make the marinade: Combine all ingredients in a small bowl. Mix well and set aside.

Place ribs on a baking dish. Pour marinade over, making sure everything is well coated. Marinate for 3 hours or overnight in the refrigerator.

Preheat oven to 350°F.

Make the rub: Combine all ingredients. Arrange ribs on a baking dish, pour marinade over, and spread rub evenly over ribs. 

Cover baking dish with foil. Bake for 2 hours in the preheated oven. 

Take out the baking dish from the oven. Increase heat to 450°F. Remove foil. Using the drippings from the bottom of the pan baste the ribs all over. Bake again for 15 minutes or until golden brown.

Transfer ribs to a serving platter. Pour drippings into a small saucepan and cook over high heat for around 5 minutes or until slightly thick. Pour glaze over ribs and garnish with toasted sesame seeds. Serve with mashed potatoes and corn, if desired.