Skip to main content

Pub Express : Backribs galore and more


Just the mere mention Pub Express will bring mouth-watering ribs goodness into my gastronomic imagination. 





Be it a whole rack of ribs smothered in smoky barbecue sauce or a solo ribs drenched in the savory sauce, both are worth the calories and cholesterol!  
The delectable goodness of these ribs tickled our taste buds a few days ago inside Pub Express' main branch in Molo, along MH Del Pilar street.
The new hip yet cozy interiors not make creates an Instagram-worthy resto but also adds an appetizing atmosphere for us to enjoy what it has to offer.
The whole rack of ribs comes with three sides - rangoons, fat fries and chicken skin. The rangoons are cream cheese-filled wonton wrappers that are deep-fried until crisp and comes with chilli sauce.  
The fat fries are actually criss-cut fries made ala poutine (Canadian-style) with cream and bacon toppings. But even without these, the fries are already very good on their own. Extra fries, please!?
Chicken skin needs no explanation as they are eaten with a resounding crunch on your dip of choice - spicy vinegar for me.
Speaking of chicken, Pub Express also makes some wicked chicken wings and they serve them unlimited! With unli-rice too!
And they come in terrific flavors - Buffalo-style, Garlic Parmesan, Smokey BBQ, Cheesy Bacon, Sesame Teriyaki, Asian Zing, Kare-kare (upper photo) and Chili Bagoong (above). How's that for the flavor selection? 
Classics like Spam breakfast combo are also on the menu especially for craving for meaty and salty goodness. 
 They also have a range pasta dishes like the Pesto pasta above.
One of my personal favorites is the Adobo Flakes combo - egg, rice and pull pork version of the adobo. Extra flakes, please!
Another drool-worthy creation is the creamy kawali which is lechon kawali smothered in delectable cream sauce giving it consistency with a crunch!
While Pub Express has much more to offer, we can only have these for the meantime. But surely this means, we will be back again to try what more they can offer- but the ribs will always be there!
In Iloilo City, check out PUB EXPRESS in Molo along MH del Pilar Street,  at Robinsons Place Jaro and at the Food Hall of SM City Iloilo.

Popular posts from this blog

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned  Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper  Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper.   Boil until the squid is cooked.  Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

A tinapay called MONAY

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece por...