← Back to recipes
Spare Ribs with Ketchup and Pineapple

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb pork spareribs, cut into 2-inch cubes
  • 0 salt and pepper to taste
  • 1 thumb-size fresh ginger, peeled and grated
  • 1 can pineapple chunks, drained and juice reserved
  • 1 cup pineapple juice (from the canned pineapples)
  • 0.25 cup soy sauce
  • 0.5 cup banana ketchup
  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 1 cup water

Instructions

  1. Season spare ribs with salt and pepper to taste.

  2. Extract juice from grated ginger and discard the pressed ginger.

  3. In a big bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.

  4. 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.

  5. Get a pot - medium heat and warm up oil. Add onions and garlic and Cook it until softened.

  6. Add spareribs and cook, flipping as needed, until it gets lightly browned.

  7. 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.

  8. Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve while hot.

  9. Do not marinate too long, as the acids in the pineapple might denature the meat proteins and affect the texture.

  10. As the packing liquid will be added to the marinade, choose pineapple chunks packed in juice, not heavy syrup.