Spare Ribs with Ketchup and Pineapple braised in a sweet and tangy marinade with juicy pineapple chunks. Hearty and delicious, it’s perfect with steamed rice!
I went to a Filipino supermarket yesterday for my weekly grocery shopping and came back with a dozen bottles of Jufran banana ketchup in tow. The store had this brand of ketchup on sale so I grabbed all the bottles they had on the shelves. Buy one get one free, Y’all. Score!
I proudly showed G my bounty but instead of the praise I expected, he questioned my shopping savvy and spewed money wisdom. “Do you seriously need all these ketchup? They’ll expire before you go through them. Money saved is money earned.” Whaaat? Boy, you are talking to a Filipina. We dip everything in ketchup and put ketchup in everything. Hello, Filipino-style spaghetti?
To prove my point further, I prepared these spare ribs with ketchup and pineapple for lunch.
In this sweet and savory pork dish, spareribs are marinated and then braised in a mixture of pineapple juice and ketchup. The resulting meat is so tender and super delicious and the sauce a perfect balance of sweet and tangy, everyone at the dinner table will be singing your praises!
I used banana ketchup which is naturally sweet so if you are substituting tomato ketchup, you might want to add a tablespoon or so of brown sugar to the marinade to achieve the desired balance of flavors. Enjoy!
Spare Ribs with Ketchup and Pineapple braised in a sweet and tangy marinade with juicy pineapple chunks. Hearty and delicious, it's perfect with steamed rice!
- 2 pounds pork spareribs, cut into 2-inch cubes
- salt and pepper to taste
- 1 thumb-size fresh ginger, peeled and grated
- 1 can (20 ounces) pineapple chunks, drained and juice reserved
- 1/4 cup soy sauce
- 1/2 cup banana ketchup
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup water
Season spare ribs with salt and pepper to taste.
Extract juice from grated ginger and discard the pressed ginger.
In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
Add spare ribs and marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add spareribs and cook, turning as needed, until lightly browned.
Add reserved marinade and water and bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat is fork-tender and the sauce is reduced.
Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.