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- Stir-fried Beef and Straw Mushrooms
- Pork spare ribs stir fry
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Braised pork spare ribs
I was going to call this dish mix-and-match pork spare ribs but it isn’t very descriptive of the cooking process. Braised (to cook in very little liquid) is a more accurate description. It was inspired by the classic teriyaki dish but this isn’t a marinate-and-grill dish. The meat is allowed to absorb the flavors during braising. No grlling necessary. In a nutshell, you just cut the pork spare ribs; brown them in hot cooking oil; add finely chopped garlic and onions, and ginger; season with salt, light soy sauce, hot sauce and brown sugar; pour in about two cups of water; bring to a boil; lower the heat and simmer for an hour and a half. Serve with mashed potatoes with some grated parmesan cheese stirred in. If that’s not easy, I don’t know what is. 
The following recipe is good for 7-8 servings. I cooked a lot last night and reserved the meatiest portions for the kids’ packed lunches today. That way, I wouldn’t need to get up so early in the morning.
To cook this braised pork spare ribs dish, you will need:
1-3/4 kilo of meaty spare ribs (you want the cut for barbequeing, not for cooking sinigang)
1 whole garlic
2 thumb-sized pieces of ginger
2 large onions
4 tbsps. of dark brown sugar
1/2 c. of light soy sauce
2-3 tbsps. of hot chili sauce
salt to taste
4-5 tbsps. of cooking oil
Cut the pork spare ribs between the bones.
Peel and finely chop the garlic and onions.
Peel and finely grate the ginger.
Heat the cooking oil in a wok or frying pan. Add the pork spare ribs and cook — in batches, if necessary — until lightly browned. Add the rest of the ingredients and stir well to blend. Pour in about 2 cups of water and bring to a boil. Lower the heat, cover and simmer for about an hour and a half or until the pork is tender.
During the cooking time, as the liquid evaporates, you may need to add a little water occasionally to prevent scorching. Half a cup or so each time should be enough. By the time the pork is done, there should only be a little sauce. As the chopped onions become mushy, they will thicken the sauce so there really is no need to add flour or starch.
Serve your braised pork spare ribs with hot rice or mashed potatoes and enjoy.
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46 Responses to “Braised pork spare ribs”
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Looks delicious! Will try this tonight. Thanks Tita Con!:cool:
Enjoy, Jamie.
is the spare ribs deepfry?
Pan-fried only, naoj.
Yummmm….. Simple, easy to follow recipe and looks really yummmmmmy… I will try this tomorrow.
yes, prosinger, very easy.
tita con,
pwede bang marinate ko na yung spareribs, then fry, boil them? ok lang ba. pareho kaya lasa? tenk yu!:smile:
i love pork =) will definitely try this one. mukha talagang masarap!
jamie, kasi if you fry them, masusunog yung garlic and ginger eh.
Ellen, my hubby looooves pork as well hehehe that’s why I have a LOT of pork recipes.
Hi Tita Con,
Finally I got to make it, what I did… I put marinade in a blender, fried the pork, pour the mixture over it. It was really good, parang kumain ako sa Chinese restaurant. Thank you.
Wow, Jamie, that’s a great innovation.
You just proved something I say so often — recipes are only guidelines. Every cook should know how to tweak to customize a recipe according to his/her preferences.
Great job!
i had this dish on sunday lunch, i added 2tsp of hoishin sauce and it was sooo delicious! i cooked a kilo of pork spare ribs, half of it was consumed as pulutan for me and my hubby.. hehehehe. thanks for a great recipe connie.
Merry Christmas to you Connie and your family hope you have a nice holiday celebration… This recipe is soooo yummy !!!! My family enjoyed it, they want it again for our Christmas dinner. I always enjoy your website…Thanks..
Holiday greetings to you and your family too, Nanci.
cooked this yesterday for our advance party last night. it was aptly called “experiment #2″ since i’m a cooking noob. well to my surprise it was “sold out”, instant gratification!
besides the ingredients above i also added some Lee Kum Kee sweet and spicy sauce while braising. not too spicy just enough to give it a hint of spice.
thanks for sharing your recipe!
happy holidays!
LOL Rommel that’s great! Oh I just feel good when cooking newbies succeed using my recipes. Instant gratification for me, too, Rommel. So, thanks. And happy holidays.
hello po!
i made this last night for dinner. my husband loved it!
he’s a meat-lover kasi. i also liked cooking this kasi it’s so easy. i just halved the recipe. but i’ll definitely make this again. 
thanks for sharing! God bless!
Easy does it, lea.
i accidentally saw ur website while i was browsing for some good filipino recipe (spareribs, chicken ala king, etc). i live in north carolina, USA, 3 months pregnant and craving like hell for an authentic filipino cuisine. ur website made my miserable craving life EASIER! im so glad that i found ur website! More Power and God Bless!
Hi, connie,
can i use pineapple juice or soda instead of water? got the thought from your perfect barbeque marinade/sauce.
thanks very much!
hi brandy. oh yes.
but you may have to use less brown sugar or omit it totally.
this recipe looks yummy. my hubby loves pork but he’s not really a fan of garlic. if i put less garlic would it change the flavor??? would it make it less delicious???
oh and one more thing….i only use ginger powder cuz i cant find real ginger here in mexico….would that work too? and how much should i put???
ruby, use more or less garlic as you would like. of the course, the flavor will be different but cooking is about preferences of the taste buds of those who will eat.
powdered ginger will work. i sometimes use powdered salabat when there’s no ginger in the kitchen.
i made this recipe for monday night’s dinner and my hubby loved it! i didn’t put too much garlic though, but it was still good. the sauce tasted good with the mashed potatoes. yummy!
Hi Ruby. I’m so glad you came back to share the results. I’m even more glad you enjoyed it.
what’s a good substitute for the chili sauce if i don’t have one on hand. this recipe looks so good.
finely chopped chili peppers
Hi Connie,
Your recipe on the braised ribs looks fabulous. The cooking time takes about an hour and a half, will the pressure cooker do the trick to cut down the time? and will it still taste the same?
Clip, a pressure cooker will cut the cooking time in half but the texture of the meat will not be the same.
Ok great! thanks a lot.
Hi, Connie!
I’m a newbie in cooking… if it weren’t for my husband, I wouldn’t cook! (See, what love can do?! Hehehehe). Kawawa naman, lalo na that he works, and I just stay home. Kakahiya rin (minsan)..
Anyway, I am finding your website to be so helpful and ‘inspiring.’ Like, you make being in the kitchen (actually cooking, that is) seem easy.
Thank you for taking your time to share.
Oh, yes, wish me luck on the spare ribs…?
God bless!:)
Patricia
Oh, Connie!!! S.O.S.
How do you salvage scorched spare ribs? I burnt the entire batch! I tried to remove the black portions, and quite thankfully, it isn’t as much as I imagined. Nevertheless, I liked the ’sauce’ that was supposed to come with the ribs, right? It totally tasted burnt…..
Can I just make ’sauce’ for it, using the same ‘marinade’ of sugar, chili sauce, garlic and onions? Boil them all together. — If that would be advisable, do I put back the ribs? Or, do I just make it a dip or sauce? The meat is really tender already…
:( 
I’m cheating, I know! It’s more of ‘desperate,’ right?
I told you, I was a newbie.
Thanks, Connie…
Need spare ribs saving,
Patricia
Patricia, you can salvage the unburnt portions of the meat but since these are the inside parts, the slightly crusty texture of the outside (result of frying) will be lost too. No solution for burnt sauce. A new batch is ok except it wont have the flavors derived from braising the pork in it.
Thanks for the ’saving.’ I just ended up serving the unburnt portions and without the sauce…True enough, my husband said it was dry, but, tasty. — That’s pretty good right? And, mind you, he was not being ‘polite.’ I asked him so! Hahahah!
Thank you so much for your recipes!
Hi Connie, well I finally made this dish this past weekend, how many months after you posted it! You’ve done it again…this was another hit at home! The hardest part was the prep work, all that chopping & mincing! =) I ended up with a lot of sauce, probably because of the type of pot I used–it was one of those heavy enameled cast iron Dutch ovens, with little spikes on the lid so whatever you’re cooking will self-baste. No complaints though, as the spare ribs were really fork-tender. My little boy enjoyed it too. Again, maraming salamat!! =)
hi mam connie, finally may website na kong maaasahan…i really love to cook kahit na mag isa lang ako sa bahay…kaya gagayahin ko yung mga recipes nyo para ipatikim sa mga friends ko… Good luck po and God Bless you always.
Loved this recipe!
Connie, do you have a recipe for Salt n Pepper Spare Ribs like the one that can be found in North Park, Hap Chan and other Chinese restaurants? Please…Please…Please… I really love that!
hi connie… this is a fabulous recipe and we love it. i cooked this tonight… well, sort of. wala akong ribs na available but i found a bag of pork chunks in the freezer. i also used honey and some leftover molasses from my baking this afternoon. i also used less water than the recipe called for so i wouldnt end up with a stew, hehe. it was soooo good, lalo na yung taba that melts in the mouth. hubby couldnt stop eating. hahaha! the next time i make this, i’ll use spare ribs. sabi nga ng mother-in-law ko, mmm… nummers. salamat sa recipe. cheers!
Connie, I cooked this Recipe using Pork Backribs. Wow it came out nice and the kids liked it.
Kaya lang its a little bit on the salty side. Bakit kaya? I only used half a cup of Kikkoman Soy sauce as the recipe called for? I still have half a tray of ribs in the freezer, I’ll cook it again sometime, siguro bawasan ko na lang yung soy sauce at damihan yung Brown Sugar.
Di ako marunong gumawa mashed potatos, hinanap ko pa sa Food Network recipe ni chef Tyler Florence, he, he.
Yung sabaw nung braised ribs, yun na pala yung pinaka gravy nung mashed potatoes. Thanks talaga.
Julius, yay, medyo maalat nga ako magtimpla. Yah, try reducing the amount of soy sauce. May video kami ng how to make mashed potatoes taken on Christmas Eve. Upload ko within the week.
Hey connie.. just so you know the first time I cooked this recipe my husband like it and now he keep on buying pork ribs and asked me to cook it for dinner LOL we like it with mashed potatoes and he´s good making it so that´s his job hehe.. thanks so much.
Hi Connie.. Love ur site. Connie okay lang ba kung walang ginger? hehhe tinamad akong pumunta sa store to buy ginger.
Mel, wag ka tamarin kasi worth it to add ginger.
hi ms connie…ask ko lang if pwede bang i-marinate yung spare ribs before i pan fry pra may lasa na sya b4 pa? im planning to include this on our menu in our upcoming fiesta…hope u can help me before the occassion…thanks in advance…
Nicole, you can season the ribs with salt and pepper if you like. You’ll have to use less salt and pepper during the braising, however.