Spare Ribs in Green Chili and Pineapple Sauce

When you want something fancy on a weekend or for a Friday lunch, try this spare ribs recipe for a change. It is easy to prepare and it tastes great!

My mom tried this a few years back after watching a Chinese cooking show. She just made some adjustments on the seasonings and made it more Filipino by sweetening it up a bit.

For the ingredients you will need pork spare ribs. For a family of 4 to 6, it is better to get 1-1.5 kg of spare ribs just to be safe. =)

For boiling the spare ribs, you’ll need salt to taste and pineapple juice [get the 1/2 gallon can because you’ll need half of it for the sauce], and water. Boil the spare ribs in a pot with the water, pineapple juice, and salt until tender. Discard the broth and set the cooked spare ribs aside or keep in the fridge if you’re planning to cook it later.

Fry the drained spare ribs in some oil until the meat turns golden brown. If it’s a little burnt in color, don’t worry because the sugar in the pineapple juice makes the meat burn a little easily. So, make sure to fry over medium to low flame. Use a lid when frying the ribs to prevent oil spatters from burning your skin.

Once all of the spare ribs are fried, it’s time to make the green chili-pineapple sauce. Thinly slice 1-2 green chilis – ‘sili na pang sigang’ – diagonally. You may remove the seeds if you want it just slightly hot. In a bowl, mix pineapple juice; water to thin down the acidity of the juice; salt, soy sauce, and sugar to taste. You should taste this mixture before adding some cornstarch just to make sure it is according to your taste. Mix in the cornstarch and sliced chili. Pour the mixture in a sauce pan and bring to a boil. Add some sliced pineapples and cook for a minute or two more. The sauce will thicken and become translucent once the starch is cooked through.

Pour the sauce over the fried spare ribs. Get some piping hot rice and dig in!

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