QUICK & DELISH 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!

4 Servings

Cooking Time: 1 hr 45 mins

Ingredients

• 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)
• ¼ cup soy sauce
• ½ cup banana ketchup
• 1 tablespoon canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 cup water

Directions

1. Season spare ribs with salt and pepper to taste.
2. Extract juice from grated ginger and discard the pressed ginger.
3. In a large bowl, combine pineapple juice (reserved from the canned pineapples), soy sauce, banana ketchup, and ginger juice.
4. Add spare ribs and massage the marinade into the meat. Marinate in the refrigerator for about 30 minutes. Drain meat well and reserve liquid.
5. In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
6. Add spareribs and cook, turning as needed, until lightly browned.
7. 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.
8. Add pineapple chunks and cook for about 2 to 3 minutes or until heated through. Serve hot.

Product Used