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!

Yesterday, I went to a Filipino supermarket for my weekly grocery shopping and returned with a dozen bottles of Jufran banana ketchup. 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.

Ingredient notes

• Pork- I love spare ribs in this recipe, but pork shoulder will work, too. Cut into uniform sizes to ensure even cooking.
• Salt and pepper– season the meat to enhance the taste
• Ginger– grate the ginger root and squeeze the juice to add flavor, but without bits to bite into You can also use ginger powder in a pinch.
• Sweet banana ketchup- to substitute tomato ketchup, add a tablespoon of brown sugar to the marinade for sweetness.
• Pineapple– As the packing liquid will be added to the marinade, choose pineapple chunks packed in juice, not heavy syrup. Reserve the juice to use in the recipe.
• Light soy sauce– adds salty and umami flavor. My favorite brand to use is Kikkoman.
• Oil– for sauteing aromatics and browning the meat
• Aromatics– chopped onions and minced garlic act as flavor base, adding depth

How to make spare ribs with ketchup and pineapple

1. Season spare ribs with salt and pepper to taste.
2. Combine pineapple juice, soy sauce, banana ketchup, and ginger juice in a large bowl.
3. Add the spare ribs and massage to coat them fully. Marinate in the refrigerator for about 30 minutes, and drain, reserving liquid. Do not marinate too long, as the acids in the pineapple might denature the meat proteins and affect the texture.
4. Saute onions and garlic in a wide pan. Add spareribs and cook until lightly browned.
5. Add the reserved marinade and water and bring to a boil. Lower heat, cover, and simmer until meat is fork-tender and the sauce is reduced.
6. Add pineapple chunks and cook until heated. Serve hot.

How to serve and store

• Serve with steamed rice or mashed potatoes and your favorite vegetable dishes such as tortang talong 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.