Inihaw na Baboy (Grilled Pork Ribs)

Ingredients

• 2.5 pounds pork rib sections (about 2 inches thick, with meat on both sides)
• ¾ cup brown sugar
• ½ cup low-sodium soy sauce
• ¼ cup calamansi juice or lime juice
• 8 whole garlic cloves
• 1 piece fresh ginger, 2-inch piece
• 3 whole bay leaves
• 1 teaspoon black pepper, freshly ground
• ½ teaspoon salt
• 2 whole fresh calamansi or lime wedges
• ½ medium red onion, thinly sliced
• 2 tablespoon fresh cilantro or parsley, roughly chopped

Instructions

1. 1

   Pat the 2.5 pounds of pork rib sections completely dry with paper towels — this helps them absorb the marinade better. Place them in a large mixing bowl or baking dish.

2. 2

   In a small bowl, combine 0.75 cup of brown sugar, 0.5 cup of soy sauce, and 0.25 cup of calamansi or lime juice. Peel and crush 8 garlic cloves with the flat of your knife to release their oils, then add them to the marinade. Peel a 2-inch piece of fresh ginger with a spoon, slice it into thin coins, and add to the mixture. Toss in 3 bay leaves, 1 teaspoon of freshly ground black pepper, and 0.5 teaspoon of salt. Stir until the brown sugar dissolves completely.

3. 3

   Pour the entire marinade over the pork ribs, turning them to coat on all sides. Cover the dish with plastic wrap and refrigerate for at least 3 hours, or up to overnight — the longer they marinate, the deeper the flavor. Stir the ribs once or twice during marinating so the top pieces get submerged.

4. 4

   Remove the ribs from the refrigerator and let them sit at room temperature for 15-20 minutes — this ensures they cook evenly. Reserve the marinade in a small saucepan.

5. 5

   Set a charcoal or gas grill to medium-high heat (about 400°F if you can measure the grate temperature). If using charcoal, wait until the coals are glowing red with a thin ash coating. Lightly oil the grill grates with a folded paper towel dipped in neutral oil to prevent sticking.

6. 6

   Place the reserved marinade in a small saucepan over medium-low heat on a cooktop or side burner. Simmer gently, stirring occasionally, until it reduces by about half and becomes a glossy glaze, about 8-10 minutes. This concentrated glaze is what creates the caramelized crust. Let it cool slightly, then pour into a shallow dish for basting.

7. 7

   Lay the pork ribs on the hot grill, placing them meat-side down. You should hear an immediate sizzle — if not, let the grill preheat another minute. Close the lid and grill undisturbed for 4-5 minutes until you see char marks forming. The ribs should release naturally from the grate when ready to flip.

8. 8

   Flip the ribs over using tongs and grill the bone side for another 4-5 minutes until that side is deeply charred as well. Then flip back to meat-side up.

9. 9

   Begin basting the meat side generously with the reduced glaze using a silicone brush. Grill for 2-3 minutes, close the lid for 1 minute to caramelize the glaze, then flip and baste the bone side. Repeat this basting and flipping every 2-3 minutes for another 6-8 minutes, or until the glaze is deeply caramelized and sticky on all sides. The ribs should feel tender when pierced with a sharp knife, and the internal temperature should reach 160°F at the thickest part.

10. 10

    Transfer the grilled ribs to a clean cutting board or serving platter and let them rest for 3-5 minutes so the juices redistribute — the glaze will set and become more lacquered as it cools slightly.

11. 11

    Arrange the inihaw na baboy on a serving platter. Scatter the thinly sliced red onion and chopped cilantro or parsley over the top. Serve with calamansi or lime wedges on the side for squeezing over just before eating. The bright acidity cuts through the rich, caramelized meat beautifully.

Tools you’ll need

• large mixing bowl or baking dish
• small bowl
• paper towels
• plastic wrap
• charcoal or gas grill
• grill thermometer (optional)
• neutral oil
• small saucepan
• shallow dish
• silicone basting brush
• kitchen tongs
• sharp knife
• instant-read thermometer
• cutting board or serving platter

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