These crunchy short riblets from Andrew Zimmern are the perfect snack for eating with a frosty glass of beer.

By Andrew Zimmern
December 05, 2014

These Philippine short ribs from Andrew Zimmern are insanely crunchy—and easy to make.

This is a classic Philippine rib recipe that will be impossible for you to resist making again and again. The vinegar in this dish is a holdover from the first wave of Spanish cookery that influenced much of Pinoy (Filipino) food culture. I first started doing this with racks of baby back ribs, cut in half lengthwise and in between every other bone. Then I started making this recipe with chicken wings, then with sliced pork belly. Then I started trying it with thin slices of short rib, and that’s where we stand today. It’s pretty darn tasty. Get the recipe.

Andrew Zimmern's Kitchen Adventures
Delicious Recipes for Short Ribs
Fast Asian Dishes