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Filipino BBQ Pork Ribs

When it comes to ribs, Filipinos know how to cook them up right. Seasoned with a special blend of spices, these ribs are grilled to perfection, resulting in a succulent and flavorful dish.

So what goes into the perfect Filipino BBQ rib? First, the ribs are rubbed with a mixture of garlic, onion, black pepper, and sweet paprika just to name a few. This gives the ribs a deep, rich flavor that is perfect for grilling.

After the ribs are rubbed with the spices, they are then smoked over charcoal for several hours. This slow cooking process allows the flavors of the spices to penetrate into the meat, resulting in a truly delicious dish.

So if you’re looking for something a little different for your next BBQ, try cooking up some Filipino smoked ribs. You won’t be disappointed!


  • 6 to 8 hours for marinating the ribs


  • 1 1/2 cups wood chips or chunks, soaked for 1 hour in cold water to cover and drained
  • Grill setup for indirect grilling


  • 2 racks baby back pork ribs (4 to 5 pounds)
  • 2/3 cup soy sauce
  • Juice and grated zest of 1 orange
  • Juice and grated zest of 1 lemon
  • Juice and grated zest of 1 lime
  • 2 stalks fresh lemongrass (optional), trimmed and thinly sliced
  • 1 tablespoon minced peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 2 teaspoons Szechuan peppercorns
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon fennel seeds
  • 1 dried hot red chile, or 1/2 teaspoon cayenne pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons salt
  • Ginger-Plum Barbecue Sauce (LINK)
  • Thinly sliced scallions (optional), for serving
  • Toasted sesame seeds (optional)


  1. Remove the thin membrane from the back of each rack of ribs by using a paper towel or pliers. Place the ribs in an appropriately sized nonreactive roasting pan.
  2. Combine the soy sauce, all 3 fruit juices, lemongrass. ginger, and garlic in a blender and process to a smooth puree. Coat both sides with the marinade, and let it sit in the refrigerator for 6-8 hours, turning once or twice.
  3. In a spice mill or blender mix the paprika, Szechuan peppercorns, coriander seeds, cumin seed mustard seeds, fennel, dried chile, brown sugar and salt until fine powder is reached.
  4. Now, remove the ribs from their marinade and blot them dry with paper towels. Rub your spice mixture on both sides of the ribs.
  5. Set up the grill for indirect grilling and place a large drip pan in the center.
  6. When ready to cook, if using a charcoal grill toss the wood chips on top of the coals. Brush and oil your grate then arrange the ribs bone side down on the grate and over a drip pan. Smoke the ribs until tender and falling off the bone.
  7. Serve the ribs by cutting them into 3 bone pieces. The rich flavors of sticky, tender ribs will make your mouth water and you can drizzle some Ginger- Plum Barbecue Sauce on top or sprinkles scallions for that extra kick!

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