Morganfield’s Home of Sticky Bones

You know ribs… it is where the heart is.  If we follow our heart, it will lead us to the second floor of the new Uptown Place Mall in BGC as Morganfield’s opens their doors in Manila.  Morganfield’s presents good old fashioned barbecued pork ribs with an extra dose of charming Southern hospitality.  Morganfield’s combines life’s two greatest passions: music and great soul food.

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At the heart of Morganfield’s is its signature dish – Sticky Bones – a truly authentic, old fashioned prime pork rib slow-cooked and smoked in coal and hickory wood to a tender mouthwatering perfection, then basted with the gluey sweet and tangy hickory flavored barbecue sauce with a hint of cider.

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About Two beautiful Saturdays ago, my foodie friends and I hit it up for lunch at Morganfield’s.

On the Table

Begonia Php 175

I started with a refreshing drink of Begonia while catching up with friends and waiting for our apps.  Fruitylicious chunks of kiwi, strawberries and lime served in lemon lime soda topped with passion fruit syrup

CP started with Berry Easy (P195) which is a drink made with black grapes, blackberries and strawberries, blended with pureed berries and ice.  Interesting to order on the next visit is their Agua Fresca (P195) which is a tall drink of watermelon chunks and juice with fresh squeezed lime juice, served with rose syrup and a scoop of calamansi sorbet.

Bacon Wrapped Meat Balls

6 deep-fried pork meatballs wrapped with bacon.  Served with lettuce leaves & mustard upon request

It had that crunchy outside texture encasing a moist seasoned pork meat that you can only get when meatballs go skinny dipping in hot oil at a perfect sweltering temperature and lifted just in time before the inside gets overly cooked.  Bacon adds that rich sharp taste while the lettuce leaves you can wrap it with and tangy mustard round up the overall balance.

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There are other appetizers that caught my eye on the menu like the Russet Potato Skins (P195), deep-fried then loaded with mixed cheese and crispy bacon bits, Morganfield’s Chili Cheese Fries (P195) that are baked with cheese, topped with chili con carne, and crispy bacon, Spicy Chicken Wings (P325) tossed in homemade honey habanero hot sauce served with sour cream, carrots and celery sticks, Crab and Spinach Dip (P350), juicy crab meat and bay spinach cooked with Parmesan cheese and served with corn tortilla chips.

Pork Sausage Platter

This was one of the more obvious favorites on the table.  I absolutely love their juicy grilled homemade pork sausages that come in different ranges… spicy devil, smoky bandit, herby hog and cheesy cheese.  I thought I’d have an easy favorite in the spicy devil or smoky bandit but herby hog and cheesy cheese also hold their own.  Morganfield’s platter is served with coleslaw and homemade garlic aioli.  It will match perfectly with a mug of icy cold beer.

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Sesame Shrimp Salad

Mixed salad with peeled oranges, apples, tomatoes, sesame seeds, spring onions, red chilies & blanched juicy shrimps served with homemade oriental sesame dressing.

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Red Skin Mashed Potato – Side

Homemade red skin mashed potatoes made with butter and milk

Pork Ham Chops

Succulent pork loin ham chops grilled and drizzled with Morgan’s House Gravy and Cranberry Sauce.  Served with red skin mashed potatoes and garden veggies

Jack Daniel’s Glazed Iberico Baby Back

Definitely the king of all glazes, the award winning recipe will surely get you begging for more!  My friend Spanky said that you can actually taste the JD in the tomato-based barbecue glaze.  Their baby back is served with crispy onion rings and coleslaw.

Iberico or the Spanish black pig is traditionally fed with acorns and has an evenly distributed marbling, making the taste and the texture of the meat truly out of the world! Go ahead, indulge.  P950 per slab.  It’s a real slab, not the half slab that some restaurants pass off as full slab.    Morganfield’s ribs are hickory-smoked ribs that are slowly smoked with hickory wood to give the meat the best barbecue flavor.

These Iberico Baby Back ribs are extra tender but still with a meaty bite but almost melting in your mouth upon arrival.  Morganfield’s employs the classic wet rub on their ribs before subjecting it to the hickory smoker.  Sauce is thick and sweet, with a slight hint of citrusy tart, a darker shade of smokiness and everything finger-licking savory.

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Smoked Peppercorn Spare Ribs

If you like the spicy flavors of black pepper, you’ll definitely love these ribs!  The aroma from the ribs as they slowly cook will put your patience to the test!  Served with red skin mashed potatoes and garden veggies

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We also tried one of the three Sharing Platters of Morganfield’s, The Carnivore, which includes a full slab of Hickory BBQ Spare Ribs and Tequila Spiked Chicken, grilled spicy devil sausage, grilled herby hog sausage, garden salad, grilled corn on the cob, corn bread, and crispy French fries to satisfy our bottomless pit of appetite.  Morganfield’s also serves one of the best corn bread /muffin in town which is the perfect accompaniment to your sticky bones.  You can order the Corn Bread (P55) as a side.

Some say it’s bad etiquette and I shouldn’t be rubbing my belly in satisfaction, but hey, I was laughing heartily with good friends and eating good soul food.  It deserves the right decisive gesture of salute.

Morganfield’s Home of Sticky Bones

2/F, South Veranda, Uptown Place Mall,

36^th Street Corner 9^th Avenue,

Bonifacio Global City, Taguig City

(02) 246 9069 ext. 287

Morganfield’s Home of Sticky Bones Flickr Set 1

Morganfield’s Home of Sticky Bones Flickr Set 2