Chicken Inasal Ribs

Place the 1.2kg bone-in, skin-on chicken ribs on the acacia cutting board. Use the 8-inch chef knife to trim excess loose skin and hard, chewy fat deposits, then cut the full rack into individual 2-bone pieces roughly 5cm wide. Pat all rib pieces completely dry with a corner of the off-white linen towel, removing all surface moisture to help the marinade adhere and encourage crisp skin on the grill. The finished prepped ribs will sit in a loose, dry pile on the center of the cutting board.

In the medium stainless steel mixing bowl, combine 1/2 cup cane vinegar, 1/4 cup calamansi juice, 2 tbsp light brown sugar, 3 tbsp fish sauce, 6 cloves minced garlic, 2 tbsp grated ginger, 3 stalks finely chopped lemongrass (tender white parts only), 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Use the small stainless steel whisk to stir the mixture for 1 full minute, until the brown sugar is completely dissolved and no granules remain at the bottom of the bowl. The finished marinade will be pale golden-tan, bright with the sharp, fresh aroma of ginger, lemongrass, and citrus.

Add all dried, cut rib pieces to the mixing bowl with the finished marinade. Use the long stainless steel tongs to toss the ribs thoroughly for 2 minutes, ensuring every piece is fully coated in marinade, with bits of garlic and lemongrass stuck to the skin surface. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours (up to 12 hours for deeper flavor). Do not marinate longer than 12 hours, as the acid in the vinegar will break down the meat fibers and create a mushy texture.

Fifteen minutes before you are ready to cook, light the charcoal in the cast iron grill and let it burn until covered in thin gray ash (medium heat, ~180C/350F). While the grill preheats, place the small stainless steel saucepan on a cool corner of the grill grate, add 1/4 cup unsalted butter and 2 tbsp annatto seeds. Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and turns a deep, rich golden-orange color from the annatto seeds. Pour the mixture through the fine-mesh stainless steel strainer into a small prep bowl, discarding the spent seeds, to create a smooth, warm basting butter.

Remove the ribs from the marinade, letting excess marinade drip off each piece for 2 seconds to prevent flare-ups. Arrange the ribs in a single layer on the preheated grill grate over medium-hot charcoal. Grill for 20-25 minutes total, turning the ribs every 5 minutes with the long tongs to ensure even cooking and prevent burning. The ribs are ready for their first baste once the first side develops faint, dark grill marks after about 5 minutes of cooking.

Every time you turn the ribs, use the silicone basting brush to generously coat the newly cooked, hot side with the warm annatto butter. Continue turning and basting every 5 minutes for the remaining cook time, until the ribs reach an internal temperature of 75C/165F at the thickest part, with a deep glossy golden-orange crust and slightly crispy, charred edges. Stop basting during the last 2 minutes of cooking to let the butter set into a crisp crust instead of running off.

Once fully cooked, use the long tongs to transfer the grilled ribs from the grill to the large oval terracotta serving platter. Loosely tent the platter with a small sheet of aluminum foil and let the ribs rest for 5 minutes to allow juices to redistribute through the meat, preventing juice runoff when bitten into. After resting, scatter thinly sliced red onion over the rib pile, tuck calamansi halves around the platter edge, and set the small glass dipping bowls filled with spiced cane vinegar alongside for serving.