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braised spare ribs with pineapples in a white bowl
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3.94 from 43 votes

Spare Ribs with Ketchup and Pineapple

Spare Ribs braised in ketchup is an easy weeknight dinner the whole family will love. With juicy pineapples and a sweet and tangy sauce, it's delicious with steamed rice or mashed potatoes.
Prep Time15 mins
Cook Time1 hr
Marinate30 mins
Total Time1 hr 45 mins
Course: Main Entree
Cuisine: Filipino
Keyword: braised spare ribs with ketchup
Servings: 4 Servings
Calories: 642kcal
Author: Lalaine Manalo


  • 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.



Calories: 642kcal | Carbohydrates: 41g | Protein: 28g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 1218mg | Potassium: 802mg | Fiber: 3g | Sugar: 34g | Vitamin A: 225IU | Vitamin C: 23mg | Calcium: 71mg | Iron: 3mg