These braised spare ribs with ketchup and pineapple are my secret weapon for those days when I want maximum flavor with minimal effort. It’s the kind of dish where you just throw everything in the pot and let it do its thing while you catch up on your favorite Netflix show.
I discovered this recipe during my college days when I was missing my mom’s home cooking but didn’t have her level of kitchen expertise. You can’t really mess it up. The banana ketchup (yes, that Filipino kitchen staple) and pineapple do all the heavy lifting in the flavor department. Plus, it’s basically a one-pot wonder – just sear, pour, and let it simmer away until the meat is falling off the bone.
Why You’ll Love This Recipe
- Fork-tender meat that falls off the bone
- Perfect balance of sweet, tangy, and savory flavors
- Simple ingredients you can find in any Asian grocery store
- Make-ahead friendly for busy weeknights
- Great for both family dinners and special occasions
- Budget-friendly yet impressive dish
Filipino-Style Braised Spare Ribs with Ketchup and Pineapple
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and braising
- Sharp knife (kutsilyo) For cutting ribs into portions
- Cutting board (Sangkalan) For meat preparation
- Grater (kudkuran) For grating fresh ginger
- Measuring cups and spoons (Panukat) For precise ingredients
- Tongs [Sipit] For turning meat while browning
- Garlic press (optional) For mincing garlic
Ingredients
Main Ingredients:
- 2 pounds pork spare ribs Liempo, cut into 2-inch cubes
- 1 can 20 ounces pineapple chunks (Pinya), drained (reserve juice)
- 1 thumb-size fresh ginger Luya
- 1 medium onion Sibuyas
- 2 cloves garlic Bawang
Sauce and Seasonings:
- 1 cup pineapple juice from canned pineapples
- ¼ cup light soy sauce Toyo
- ½ cup banana ketchup Ketsup na Saging
- Salt Asin and pepper (Paminta) to taste
- 1 tablespoon cooking oil Mantika
- 1 cup water Tubig
Instructions
- Season the spare ribs (liempo) with salt (asin) and black pepper (paminta) until evenly coated. Extract juice from freshly grated ginger (luya) by squeezing it through a fine-mesh strainer, then discard the pulp. In a large mixing bowl, combine the reserved pineapple juice from the canned pineapples, soy sauce (toyo), banana ketchup, and ginger juice (katas ng luya). Add the seasoned spare ribs to the marinade mixture and gently massage the liquid into the meat (pahidin ang karne). Transfer to the refrigerator and marinate for 30 minutes.
- Remove the meat from the marinade and drain well, reserving the liquid for later use. Heat oil (mantika) in a heavy-bottomed pot (kaldero) over medium heat (katamtamang init). Add chopped onions (sibuyas) and minced garlic (bawang), cooking until the onions become translucent and fragrant (hanggang maluto at mabango), about 3-4 minutes. Add the marinated spare ribs to the pot and cook, turning occasionally, until the meat develops a light brown color on all sides (hanggang magkulay kayumanggi), approximately 8-10 minutes.
- Pour in the reserved marinade and water (tubig), then bring the mixture to a boil (pakuluin). Once boiling, reduce the heat to low (babaan ang init), cover the pot with a tight-fitting lid, and let it simmer (palutuhin ng marahan) for 40-50 minutes, or until the meat becomes fork-tender (hanggang lumambot ang karne). Occasionally stir to prevent the bottom from sticking (haluin paminsan-minsan).
- When the meat is tender and the sauce has reduced and thickened slightly, add the pineapple chunks (pinya). Cook for an additional 2-3 minutes until the pineapples are heated through. Taste and adjust seasoning with salt and pepper if needed (timplahan ng asin at paminta kung kinakailangan). Remove from heat and let rest for 5 minutes before serving (palamiginin ng 5 minuto bago ihain). The dish should have a perfect balance of sweet, tangy, and savory flavors, with the meat easily falling off the bone.
Tips from Lola’s Kitchen
- Choose ribs with a good meat-to-fat ratio for the best flavor
- Grate ginger against the fiber for maximum juice extraction
- Don’t skip the browning step – it develops deep flavor
- If sauce is too thin, remove lid during final cooking
- Let meat rest 5-10 minutes before serving for juicier results
Traditional Serving Suggestions
- Steamed white rice (Kanin)
- Sautéed water spinach (Kangkong)
- Pickled papaya (Atchara)
- Fresh tomato and onion salad (Ensaladang Kamatis)
- Banana leaf liner for serving (Optional)
Troubleshooting Common Issues
The sauce is too thin: Continue cooking uncovered for 5-10 minutes to reduce the liquid. Alternatively, create a slurry (panlapot) by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stirring it into the simmering sauce. The meat is tough: Your cooking temperature may be too high. Lower the heat and extend cooking time by 15-20 minutes, adding small amounts of water if needed. Pork should be tender enough that it easily separates with a fork (madaling matanggal sa buto). Sauce is too sweet: Balance the sweetness by adding 1 tablespoon of cider vinegar (suka) or an extra splash of soy sauce (toyo) to taste. Sauce is too salty: Add a peeled, quartered potato (patatas) to absorb excess salt, or stir in additional pineapple chunks with their juice.Ingredient Alternatives
Banana Ketchup: Regular tomato ketchup mixed with 1 tablespoon brown sugar and a pinch of allspice Spare Ribs: Pork belly (liempo), pork shoulder (kasim), or country-style ribs Fresh Pineapple: Use canned pineapple tidbits or rings, ensuring they’re in juice not syrup Fresh Ginger: 1 teaspoon ground ginger mixed with a splash of calamansi juice Soy Sauce: Liquid aminos or coconut aminos for a gluten-free optionStorage & Reheating (Pag-iimbak at Pag-iinit)
Refrigeration: Store in an airtight container for up to 3 days. Allow to cool completely before refrigerating. Freezing: Transfer cooled portions to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months. Reheating from refrigerated: Place in a pan over medium-low heat, adding 2-3 tablespoons of water to prevent drying. Heat until internal temperature reaches 165°F (74°C). Reheating from frozen: Thaw overnight in refrigerator before reheating using the method above.Variations
Spicy Version (Maanghang): Add 2-3 sliced bird’s eye chilies (siling labuyo) during cooking Sweet and Sour: Add 2 tablespoons white vinegar and extra brown sugar Chinese-Style: Replace banana ketchup with hoisin sauce and add star anise Party Size: Double ingredients but only increase liquid by 1.5 timesFrequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, but reduce marinating time to 15 minutes as fresh pineapple’s enzymes are stronger. Can I cook this in a slow cooker? Yes, brown the meat and aromatics first, then cook on low for 6-8 hours or high for 4-6 hours. Is this recipe freezer-friendly? Yes, it freezes well for up to 3 months in an airtight container. Can I make this dish ahead for a party? Yes, it actually tastes better the next day as flavors develop further. How do I know when the meat is done? It should easily separate from the bone and be fork-tender.
Nutrition
The Story Behind Filipino-Style Braised Spare Ribs with Ketchup and Pineapple
Some of our most beloved recipes weren’t born in traditional kitchens but emerged from the creative spirit of post-war Filipino cooks. This braised spare ribs with banana ketchup and pineapple is one such culinary innovation, showcasing the unique Filipino talent for transforming American military surplus ingredients into something extraordinarily delicious.
The star of this dish, banana ketchup, tells its own fascinating story. During World War II, when tomato ketchup became scarce in the Philippines, food technologist Maria Y. Orosa invented banana ketchup as a practical alternative. This bright red, banana-based condiment quickly became a Filipino pantry staple, leading to creative recipes like these spare ribs that perfectly balance sweet, savory, and tangy flavors.
The addition of pineapple to meat dishes is another beloved Filipino cooking tradition, seen in favorites like hamonado and pineapple chicken. This combination wasn’t just about flavor – pineapple’s natural enzymes help tenderize meat, making tougher cuts like spare ribs wonderfully tender. It’s a technique that became especially popular in the 1960s when canned pineapples became readily available in local markets.
Today, this dish represents the heart of Filipino home cooking – practical, adaptable, and full of flavor. Whether you’re using premium spare ribs or more budget-friendly cuts, the combination of banana ketchup and pineapple transforms the meat into something special. It’s the kind of recipe that embodies the Filipino concept of “gimikan” or resourcefulness in the kitchen, where simple ingredients come together to create something greater than the sum of their parts.
What makes this recipe particularly special is how it’s evolved in Filipino-American households. Many Filipino-American families have adapted it to include both banana ketchup and tomato ketchup, creating a unique fusion that pays homage to both cultures. It’s become a potluck favorite, often served alongside traditional American barbecue dishes, bridging culinary traditions and creating new ones in the process.
