Chamorro Ribs

Chamorro Ribs (Guamanian Vinegar Soy Ribs)
Rib Date: May 25, 2014

Ribsters: Knauer family, McDonald family, Perry family, Snider family, Stults family and Eric Jorgensen as the Beaver.

Chamorro Ribs

 

Further validating that most great ribs are Asian or Southern inspired, I introduce to you Chamorro Ribs, originating in Guam and drawing inspiration from the Philippines.



I've actually been to both Guam and the Philippines. Both places are cool and the food, especially Filipino, is excellent.

The Chamorro Ribs, from Steven Raichlen's book, "Ribs, Ribs, Ribs," were pretty freakin' delicious and a big hit with the attending ribsters- a large crowd indeed. A few, my wife included, proclaimed them best in the book. I'd say they are in the conversation for sure.

The ribs spent Hafa Adai (sorry- couldn't resist) marinating in a sauce consisting mainly of soy sauce and vinegar. Buncha other stuff too. Then the ribs were grilled over direct heat for a few minutes per side, before going indirect heat, but no smoke, for several more hours. They were basted a few times with leftover marinade and then a similar Asian inspired sauce (called Finadene Sauce) was drizzled over them at the end.

The closest comparison I can think of is teriyaki, but not exactly.




Eric says "Num Num, me like ribs!"

Tender and juicy were commonly used characteristics to describe the ribs, which were excellent on this hot spring evening with some crisp rose' wines. And, of course, sticky rice.

Shelly Knauer thought they were sorta Polynesian, while JR McDonald similarly said they definitely had Asian influence.

My wife Gill said they had tons of flavor.

For a kids' perspective Calvin Snider, who normally doesn't say much, ate two mountains of ribs and gave them a 10 out of 10. Such praise.

They were killer. Way to go Guam.

Next, a return to Italy with Milk 'n' Honey ribs.