Name: Romy’s Ribs with Filipino Seasonings
Yield: Serves 4
Cuisine: Philippines
Ingredients: Thinly sliced scallions (optional), for serving; 1 teaspoon fennel seeds; 1 dried hot red chile, or ½ teaspoon cayenne pepper; 2 teaspoons light brown sugar; 2 teaspoons Szechuan peppercorns; Toasted sesame seeds (optional; see box); Juice and grated zest of 1 lemon; 1 tablespoon minced peeled fresh ginger; 2 stalks fresh lemongrass (optional), trimmed and thinly sliced; Juice and grated zest of 1 lime; 2 cloves garlic, minced; Ginger-Plum Barbecue Sauce (optional); 2 teaspoons salt; 2 teaspoons coriander seeds; 1 tablespoon sweet paprika; ⅔ cup soy sauce; 2 racks baby back pork ribs (4 to 5 pounds); 2 teaspoons mustard seeds; Juice and grated zest of 1 orange; 2 teaspoons cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Romy Dorotan is a man with a mission: to introduce New Yorkers to the soulful flavors of his native Philippines. His Mercer Street restaurant, Cendrillon, has the industrial look of the Soho gallery scene (bare brick walls, exposed heating ducts), but his food hums with complex flavors. Romy’s ribs are a cross-cultural triumph, fragrant with citrus and Szechuan peppercorns. He cooks the ribs in what he calls a Chinese smoker (actually, it’s more like a steamer). I adapted them to cook on th