Filipino-Style Pork Ribs Recipe

Preheat oven to 350?F.

Prepare Ribs: dry ribs with paper towels. Place on a cutting board, with the back of the ribs facing up. Starting at a corner, use a tea towel or paper towel to get a better grip of the membrane covering the back of the ribs. Peel off the membrane. Discard. Brush ribs with Knorr Savorrich pork and season with ground black pepper. Set aside.

In a small bowl, stir 1 tsp. curry powder, 2 Tbsp. brown sugar, 1 tsp. Spanish paprika, and 1/4 tsp. each salt and ground black pepper until combined. sprinkle then rub sugar mixture over ribs on both sides. Transfer to a rimmed baking sheet or pan. Cover with foil.

Roast in the preheated oven for 1 hour. Pour in 1 c. water into the pan, cover again with foil, and roast for another 1 hour.

Meanwhile, in a medium bowl, combine remaining sugar, Spanish paprika and curry powder with garlic, onion, banana ketchup, Knorr Savorrich pork, and a pinch of ground black pepper. stir until well combined.

Remove foil from ribs, and using a basting brush, brush ketchup mixture over ribs, reserving any remaining sauce for serving. roast for another 30 minutes in the oven, uncovered, basting with juices in the pan halfway through, until ketchup mixture has caramelized. remove from oven, and transfer to a cutting board. let rest 10 minutes before slicing between the rib bones and serving with BBQ sauce and roasted asparagus on the side.

Recipe originally published in the July 2016 issue of Good Housekeeping.