Lolo Pepe Reynoso’s Asian-style ribs

MANILA, Philippines -• One and a half to two kilos pork ribs, 2 big heads pounded garlic with skin on, 1 cup native vinegar, 1/2 cup kecap manis (dark sweet soy sauce available in supermarkets). If unavailable use 1/2 cup soy sauce with 1/2 cup brown sugar, 2 bay leaves, 2 tsps. pounded peppercorn or 1 tsp. pepper.

• Mix the garlic, vinegar, soy sauce, bay leaves and pepper well in a medium bowl.

•  Put pork on foil-lined baking tray — enough to fit ribs. Rub all over with B. Cover with foil. Bake at 350 F or 175 C for 2 hours. Remove foil cover and bake 30 minutes more. Serves 12.

•  Note: If you wish, cut ribs into 4 ribs each to fit your deep frying pan with cover. Put the remaining ingredients and add 2 cups water if you want it saucy, 1cup water for the dry version. Let boil, cover and simmer over low fire 1 hour.

•  Serve with rice or lettuce, tomatoes, onion or wansoy.

•  Above recipe travels well since the vinegar and soy sauce act as preservatives. Make sure pork is cold before putting on the lid.