Hankering for a 4th of July special would have to be this Asian-style Spare Ribs. I learned this recipe watching friends in Manila make “pulutan” food to guzzle down with ice cold San Miguel beer. “Pulutan” is Filipino to mean “hors d’oeuvres”, an uppity French word, so “pica-pica” as in “pick-a-pick-a” or “papak-papak” would probably be more apt. The original version uses “pedicured” chicken feet, but I since then replaced the meat with the more culturally diverse Spare ribs. After simmering the ribs in tomato sauce, lotsa garlic, black bean paste and spices, the meat becomes tender after an hour, and my family of three reaches for the rice cooker. Devour may be an understatement, but that’s what usually happens.