How to cook Oven Barbequed Spare Ribs

Oven Barbequed Spare Ribs is simply barbequed spare ribs that is cooked by baking and broiling. Though grilling and/or placing inside the pit is the traditional and most common way of cooking this dish, baking it in the oven would be the next alternative (unless you really want that smokey flavor and smell).

This is recipe is the simplest and least effort consuming  that I know of. It could take a while to bake that rib but I’m sure that you won’t mind doing it over and over after you tasted one.

Having some grilled corn on the cob or mashed potatoeswould be great as side dishes. Then again, a cup of steamed rice or two is still the perfect choice.

Oven Barbequed Spare Ribs

Oven Barbequed Spare Ribs


6 tbsp brown sugar

1 tbsp salt

½ tbsp crushed red pepper (or chili powder)

2 lbs pork spare ribs

5 tbsp barbeque sauce

2 tbsp Worcestershire sauce

1 cup beer

4 cloves garlic, crushed

1 tbsp ground black pepper

Cooking procedure:

1. Combine the sugar, salt, and crushed red pepper (or chili powder) and mix well.

2. Place the spare ribs over a sheet of Aluminum foil and apply the rub on both sides of the spare ribs

3. Cover the spare ribs with the Aluminum foil by joining the opposite sides and sealing them. If the aluminum foil is short, you may add a new sheet by placing it on top of the spare ribs. Leave this for at least one hour.

4. In a heated saucepan, pour the beer and bring to a boil.

5. Put-in the garlic, Worcestershire sauce, barbeque sauce, and ground black pepper then stir. Simmer for 7 minutes or until sauce becomes thicker.

6. Open one end of the Aluminum foil and pour the cooked sauce. Seal the opened part after all the sauce poured.

7. Pre-heat the oven at 230 degrees Fahrenheit for 10 minutes then bake the spare ribs for 2 hours.

8. After baking, drain all the sauce from the spare ribs and place them in a sauce pan.

9. Cook the drained sauce until texture becomes really thick.

10. Using a basting brush, paint the sauce on the spare ribs.

11. Place the oven to “broil” mode then broil the spare ribs until the color of the painted sauce turns dark brown. Do not cover the ribs with foil this time.

12. Remove the Oven Barbequed Spare Ribs from the oven then serve. Share and Enjoy!

How to cook Chicken Carbonara

Chicken Carbonara is a rich and delicious pasta dish that I always enjoy with a glass of wine. This dish makes use of spaghetti noodles; the two meat ingredients responsible its wonderful taste are pancetta and baked chicken breasts.

Chicken Carbonara

Chicken Carbonara

There are many ways to make chicken carbonara, just like any pasta dish. Some recipes will use bacon, there are others that recommend Canadian bacon, and there are handfuls that suggest pancetta. You will see that this recipe asks for pancetta, although we have published carbonara recipes that makes use of bacon.

Pancetta is not so different with bacon because it is also bacon – Italian bacon that is. It is made from the same ingredient – pork belly. I am using rolled pancetta or “arrotolata” for this recipe.

  • 1 lb. spaghetti noodles, cooked according to package instructions
  • ¼ lb. pancetta, chopped
  • ½ lb. shredded baked chicken breast
  • 1½ cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 6 egg yolks
  • ¼ cup chopped fresh basil leaves
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 teaspoons grated lemon peel
  1. Cook the spaghetti noodles according to package instructions. Set aside.
  2. In a large bowl, combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley. Whisk and set aside.
  3. Heat the oil in a wide cooking pot or casserole.
  4. Add-in the pancetta. Cook for 5 minutes.
  5. Put-in the garlic and cook until it turns light brown.
  6. Add-in the shredded baked chicken. Stir. Cook for 1 minute.
  7. Put-in the cooked spaghetti noodles. Toss.
  8. Adjust the heat to low and add the heavy cream and egg mixture. Toss until all the ingredients are well distributed.
  9. Season with salt and pepper
  10. Transfer to a serving plate. Garnish with some grated lemon peel on top.

How to cook Tuyo Pasta

  • 1 lb. spaghetti noodles
  • 8 ounces bottled tuyo
  • 6 tablespoons grated Parmesan cheese
  • ⅛ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried basil
  • 3 tablespoons extra virgin olive oil
  1. Cook the spaghetti noodles according to package instructions. Set aside.
  2. Drain the oil from the bottled tuyo. Chop or shred the tuyo into fine pieces.
  3. In a large mixing bowl, combine the cooked spaghetti noodles, shredded tuyo, and Parmesan cheese. Toss to mix well.
  4. Add garlic powder, dried basil, and ground black pepper. Toss some more until all the ingredients are well blended.
  5. Transfer to a serving plate. Serve.
  6. Share and enjoy!
Tuyo Pasta

Tuyo Pasta

How to cook Champorado

Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder.

This porridge can be served hot or cold and is mostly eaten during breakfast. This can also be served during mid-afternoon snacks (meryenda) and is best when complimented with Tuyo(salted dried fish).

In this actual presentation, I used special dark chocolate  (the only available ingredient in my kitchen) instead of the ordinary cocoa powder . This made the color of the Champorado darker…don’t be alarmed when the color of the champorado that you are cooking is brownish because that is  the way it should be. I’m just trying to save some money by using ingredients that are directly available . You should do the same thing too.




8 tbsp cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

1/2 cup sugar

3  1/2 cups water

condensed milk (optional)

Cooking procedure:

1. Pour 2 1/2 cups of water in a pot and bring to a boil

2. Put-in the glutinous rice and allow water to re-boil for a few minutes

3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously

4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.

5. Remove from the pot and place in a serving bowl.

6. Serve hot with a swirl of condensed milk on top.

How to cook Filipino Fish Steak Recipe

Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known as Filipino Beef Steak. This dish is simple and easy to prepare. If you have been visiting this food blog for a while, you should be aware that I always speak of what I think is the truth – and this recipe is something that is easy and delicious. If you love rice, try to control your intake because you are likely to eat more.

Filipino Fish Steak Recipe

Filipino Fish Steak Recipe

Filipino Fish Steak makes use of boneless bangus belly. Bangus or milkfish is the national fish of the Philippines. I get my bangus belly from the Filipino store; it is already prepared this way – bones and scales are removed and all that I need to do is to slice the fish into serving pieces; this saves me a lot of time.

It will only require a small amount of time for you to prepare Filipino Fish Steak. It will be ready before your rice even cooks completely. Although I used bangus for this recipe, you can always use other types of fish. For example, mahi-mahi fillet is something that I love t use if I can’t grab hold of milkfish. As long as it white, you won’t have an issue.

  • belly of 2 milkfish, sliced
  • 1 medium yellow onion, sliced
  • Juice of 1 lemon
  • 3 cloves garlic, crushed
  • Salt and pepper to taste
  • 1 teaspoon chopped flat leaf parsley
  • ¼ cup soy sauce
  • ¼ cup water
  • ½ cup cooking oil
  1. Heat the oil in a pan.
  2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip the fish to fry the other side.
  3. Remove the fish from the pan after frying. Discard most of the cooking oil from the pan leaving around 1 tablespoon of oil.
  4. On the same pan with little oil, cook the garlic until it turns light brown.
  5. Pour-in the soy sauce, water, and lemon juice. Stir.
  6. Add the fried fish. Cover and cook for 3 minutes.
  7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add water if needed.
  8. Transfer to a serving plate.
  9. Top with chopped parsley.
  10. Serve. Share and enjoy!

How to cook Chili Garlic Shrimp Stir Fry

Chili Garlic Shrimp Stir Fry is a quick and easy shrimp recipe that you can make at home. This dish can be compared to the chili shrimp that they serve in Dampa — the only difference is that you are the one who prepared it.

I used shrimp with heads and shell because this is how I remembered this dish to be. I find shrimp more tasty if its prepared this way because the seasonings are kept within the head and shell; it blends well with the natural flavor of the shrimp. I thought that it really was a perfect combination. To support this statement, I had almost 3 cups of rice with only a few pieces of shrimp. It was really that good.

Aside from shrimp, you can also use prawns for this recipe. It does not matter if you use salted or unsalted butter — as long as its butter, not margarine or artificial butter. As for the banana ketchup, feel free to use your favorite brand as long as it is banana ketchup. Jufran is my first choice, but I sometimes use other brands when it is not available in  the nearby Filipino store. The sherry cooking wine helps improve the overall flavor of the dish, so it is recommended.

Chili Garlic Shrimp Stir Fry

Chili Garlic Shrimp Stir Fry

  • 2 lbs. shrimp, cleaned
  • 2 tablespoons minced garlic
  • ½ cup banana ketchup
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons butter
  • 3 tablespoon sherry cooking wine
  • Salt and ground black pepper to taste
  • ¼ cup chopped green onions
  1. Melt butter in a pan.
  2. Once the butter melts, continue to heat until hot.
  3. Add the garlic. Cook for 1 to 2 minutes or until light brown.
  4. Put-in the shrimp. Cook for 2 minutes.
  5. Pour-in the sherry. Continue to cook until the liquid completely evaporates.
  6. Add ketchup and Sriracha sauce. Continue to stir fry for 1 minute.
  7. Put-in the green onions. Add salt and pepper to taste.
  8. Transfer to a serving plate. Serve.
  9. Share and enjoy!