Chamorro Barbecue

This recipe is a traditional island favorite. It’s usually served during village fiestas with red rice and various other sides; but my family enjoys it any time we crave a good barbeque. It’s not your traditional, fall off the bone, smoke flavored Southern country barbeque; but it’s sure packs alot of flavor with such simple ingredients. Give it a try this weekend…..

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1 slab Pork babyback or Spare Rib, cut into or half or 3rds (for easier turning on grill)
1 cup White vinegar
1/2 – 3/4 cup Kikkoman Soy sauce
1/2 tsp. Salt
1 whole Onion, chopped
6 – 8 WHOLE Garlic cloves, minced OR 2 Tbsp. Garlic powder
1 1/2 tsp. Ground Black pepper
1/2 tsp. Accent seasoning

Begin by combining, in a large bowl, the garlic and onions.  Add the salt, black pepper, and Accent.

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Now add the vinegar and the soy sauce.

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Once everything is combined, stir and mix thoroughly.

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Place the ribs into a large 2-gallon ziploc bag and pour the marinade into the bag.  Toss the ribs around to make sure to coat all sides.  Expel all of the air and zip shut.  Lay flat on a baking sheet, just in case your bag leaks.  Place into the refrigerator; make sure to flip the bag, adjusting the ribs,  every now and then to marinade all sides evenly.  Marinade at least 4 hours but its better overnight.
When you’re ready to cook the ribs, prepare your “charcoal” grill.  Cook the ribs until done.  ENJOY!
NOTE:  This is a basic Chamorro marinade that is used to marinate chicken, pork, and steaks.  Just allow the meat to marinate a minimum of 4-6 hours but preferably overnight.  For the best flavor, grill over “charcoal”.  It’ll still taste good grilled on gas cooker as well.
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5 thoughts on “Chamorro Barbecue

  1. Hafa Adai!!

    I enjoy your blog and I’m so happy there’s a Chamorro blog 🙂 I’m in Illinois and I been gone from home for 3 years feels forever:( but I miss the Guam food and being so far I can’t help but to have it. So thank you for sharing these wonderful recipes and I’m using it as a reference whenever I need something. I actually found you on Annie’s blog .. Wonderful blogger as well!! But I’ve realized they do BBQ quite different here in the states than back home.. But still I do mine just the way I was taught.. Plus I add some sugar 🙂 I’ve made a couple foods from back home which I was taught and my boyfriend who’s African American LOVES IT! thank you again..

    I’ll be visiting more I’m actually looking at your empanada recipe wanna give it a try for thanksgiving!!

    God bless,
    Shirley

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