2 lbs (1 Kg) beef spareribs
1 whole garlic, crushed
2 pcs bay leaves
1/2 c soy sauce
1/2 c palm vinegar (sukang paombong)
1 tbsp sugar
1 tsp peppercorns
3 cups water
Cooking oil (enough for deep frying)
Vinegar Dip:
1 cup vinegar
1 chopped green onions
1/2 tsp olive oil
1 tsp Worcestershire sauce
1 clove garlic, minced
1 tbsp sugar
Ground black pepper, to taste
1 whole garlic, crushed
2 pcs bay leaves
1/2 c soy sauce
1/2 c palm vinegar (sukang paombong)
1 tbsp sugar
1 tsp peppercorns
3 cups water
Cooking oil (enough for deep frying)
Vinegar Dip:
1 cup vinegar
1 chopped green onions
1/2 tsp olive oil
1 tsp Worcestershire sauce
1 clove garlic, minced
1 tbsp sugar
Ground black pepper, to taste
- In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
- Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
- Drain and let it cool. Pat dry with paper towels.
- Cool in the refrigerator for 3-4 hours.
- Heat oil in a deep frying pan. Deep fry ribs until crispy.
- Place in a plate lined with paper towel to absorb excess oil.
- Prepare dip by mixing all ingredients
- Serve with vinegar dip.
