Braised Spare Ribs with Ketchup and Pineapple are easy to make and sure to be a family favorite. They’re hearty and delicious with a sweet and tangy sauce, 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 on sale, so I grabbed all the bottles they had on the shelves. Buy one get one free- score!
I proudly showed G my bounty, but instead of the praise I expected, he was like, “Do you seriously need all this ketchup? They’ll expire before you go through them.” And I am like, “Boy, you are talking to a Filipina. We dip everything in ketchup and put ketchup in everything. Hello, Filipino-style spaghetti?”
And, of course, there is this spare ribs with ketchup and pineapple recipe, which happens to be one of the most mouthwatering dishes you’ll ever make. It’s hearty and tasty yet super easy to make with a simple list of ingredients.
The pork ribs turn out so tender and juicy, and the sauce is a delicious balance of sweet and tangy with hardly any effort; you’ll be the heroine at the dinner table in no time! Plus, it’s a great make-ahead dish and can be doubled or tripled easily to feed a large crowd.
- Grate the ginger root and squeeze the juice to add the flavor but without bits to bite into.
- The recipe uses sweet banana ketchup. If substituting tomato ketchup, add a tablespoon or so of brown sugar to the marinade for sweetness.
- As the packing liquid will be added to the marinade, choose pineapple chunks packed in juice and not heavy syrup.
- Do not marinate for too long as the acids in the pineapple might denature the meat proteins and affect the texture.
How to serve and store
- Serve with steamed rice or mashed potatoes and your favorite vegetable dish for a delicious and filling lunch or dinner!
- To store for future meals, allow to cool completely and transfer into airtight containers or resealable bags. Keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat, place in a wide pan and heat over low heat to an internal temperature of 165 F.
- 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 cup pineapple juice (from the canned pineapples)
- 1/4 cup soy sauce
- 1/2 cup banana ketchup
- 1 tablespoon canola oil
- 1 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 massage the marinade into the meat. 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”