Banana Ketchup and Pineapple Spare Ribs

Fila Manila Banana Ketchup goes perfectly with braised pineapple spare ribs. As my dad would say, “Yes you heard me right! You can make summer BBQ even better with banana ketchup and pineapples.” Tangy, tender, juicy, and sweet, they’re a favorite among Filipino families! You can easily make this dish in advance. Just cool completely and store in an airtight container in the fridge for 3 days or freezer for 3 months. Reheating in a wide pan on low heat will do the trick when you want to take it out for dinner!

I love this dish for its simple ingredients: Pork ribs, ginger, and pineapple! Chopping pineapples together is like bonding time for me and my dad. But you can use packed pineapple chunks to make it easier. Be sure to use pineapple chunks packed in juice, not heavy syrup. He also suggests not to marinate them for too long, as the acids in the pineapple might denature the meat proteins and affect the texture. Finally, serve with rice or mashed potatoes and vegetables! With our tips, delicious spare ribs are at your fingertips!