Sinigang BBQ Ribs “This dinner is representative of what its like to grow up in America with immigrant parents. Food is always that entryway into another culture, and without their intent, my parents have been making hyphenated dishes throughout my life. The meat and three originated in the south and permeated its way throughout the country and through delicious darwinism survived its way to somehow arrive on the table of a Filipino family in Los Angeles. Smoked laced, tangy BBQ sauce laden, slip off the bone tender ribs aren't characteristics of how Filipinos cook this cut. But my parents somehow knew what to do. They always braised the pork first, with Filipino aromatics, skimming off any impurities that float above. As they get tender, they let it rest slather it with whatever generic BBQ sauce you could find at Albertsons and grill it until it charred and crisped up. The undertones and techniques were Filipino but the sensibility was American. And that philosophy is what we carry with this dinner. Filipino techniques and flavors with an American lens. As you eat these dishes, itll feel vaguely comfortable but foreign at the same time, allowing you to see what life is like through this perspective and why we cook the way we do at Open Market.” - @ayymarco 📷: @bao__bq