Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook tomato-based sauces until the oil separates slightly for concentrated flavor.
- Thicken sauces with a cornstarch slurry (cornstarch + cold water) added gradually.
- Balance sweet, sour, salty, and umami — Filipino sauces are all about this harmony.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Spare Ribs with Ketchup and Pineapple
Braised Spare Ribs with Ketchup and Pineapple are easy to make and a family favorite. They're hearty and delicious with a sweet and tangy sauce, perfect with steamed rice!
Instructions
- Season spare ribs with salt and pepper to taste.
- Extract juice from grated ginger and discard the pressed ginger.
- In a big bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
- Drop in spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
- Get a pot - medium heat and warm up oil. Add onions and garlic and Cook it until softened.
- Incorporate spareribs and cook, flipping as needed, until it gets lightly browned.
- Add reserved marinade and water and Bring it to a boil. Lower heat, cover and cook for 40 to 50 minutes or until meat is fork-tender and the sauce is reduced.
- Add in pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve while hot.
- Do not marinate too long, as the acids in the pineapple might denature the meat proteins and affect the texture.
- As the packing liquid will be added to the marinade, choose pineapple chunks packed in juice, not heavy syrup.
Kitchen Tools We Recommend
Cook Spare Ribs with Ketchup and Pineapple the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Cook tomato-based sauces until the oil separates slightly for concentrated flavor.
- Thicken sauces with a cornstarch slurry (cornstarch + cold water) added gradually.
- Balance sweet, sour, salty, and umami — Filipino sauces are all about this harmony.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment