easy spare ribs. While my original recipe uses pork spareribs, my colleague tweaked it a little bit and used beef spareribs or short ribs and served the dish alongside steamed veggies. Brilliant Idea!
As discussed before, spare ribs or spareribs are a variety of pork ribs which are a long cut from the bottom section of the ribs and breastbone, just above the belly and behind the shoulder as oppose to baby back ribs which are from the top of the rib area along the back. It is considered to be more meaty and succulent than baby back ribs. For beef however, a slab of spare ribs can be too big so it is usually cut into thinner, lighter and more manageable sizes called short ribs. Short ribs or thin ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart. They are a cut from the rib and plate primals and a small corner of the square-cut chuck.
A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths, typically about 2 inches long, called an "English cut", "flanken cut" across the bones, typically about 1/2 inch thick, or cut into boneless steaks, a style recently introduced in the US, as a cheaper alternative to rib steak.
“caldereta” or “mechado” or soupy dishes like in “nilaga or linaga” and “sinigang”, sometimes boiled until tender then deep fried and quite often marinated and then grilled or barbecued. Basically, short ribs may be long-cooked, rapidly seared or grilled, braised or simply marinated and then simmered with the marinade just like in this recipe.
To cook this dish, we need about 1 kilogram of “English cut” short ribs or beef spare ribs. Here, some lean beef from the muscle area was included in the short ribs cut. The meat should, as always, be properly washed to remove all blood traces and unwanted tendon parts and thoroughly drained.
“calamansi” or “calamondin” to be extracted to about 3 tbsp juice, ¼ cup brown sugar, ¼ cup soy sauce, 3 tbsp sweet-style catsup, ¼ cup seven-up or sprite, several pieces of bird’s eye chilies, to be finely chopped (optional), ½ tsp ground pepper and ¾ cup broth, if necessary during simmering.
“calamansi” extract. Add in soy sauce, catsup, minced garlic, chopped chilies and the rest of the liquid ingredients.