This perfectly tender pork will spark up your tastebuds. The extremely rich, flavorful sauce is garlicky, sweet, and spicy. It’s the perfect sauce to braise with spareribs.
Go as spicy as you want! Add more Sriracha or labuyo if you need more heat. You may also use chopped baby back ribs for this recipe.
Sweet and Spicy Spareribs Recipe
Every bite of this will send you to pork ribs heaven.
Ingredients
Sweet and Spicy Spareribs Ingredients
- 1 1/2 kilo pork spareribs
- 10 pieces calamansi
- 3 tablespoons Salt
- 1 1/3 cups brown sugar
- 1 Cup pineapple juice
- 1 Cup beer (we used San Miguel Pale Pilsen)
- 5 pieces siling labuyo sliced
- 4 tablespoons oyster sauce
- 1 tablespoon ground black pepper
- 1 head Garlic minced
- 1 medium white onion minced
- 1 (1-inch) piece ginger chopped
- 1 tablespoon five-spice powder
- 2 pieces siling labuyo minced, or to taste
- 2 tablespoons Soy Sauce
- 1 Cup ketchup
- 1 tablespoon cornstarch
- 3 tablespoons sriracha hot sauce
- 3 stalks onion leeks sliced
Instructions
- Wash the spareribs thoroughly and drain well. Add calamansi juice.
- In a large bowl, mix sugar and salt. Roll or cover each piece of sparerib with the mixture and place the coated spareribs in a large freezer bag. Add the rest of the salt and sugar mixture into the freezer bag, along with pineapple juice, beer, oyster sauce, and sliced labuyo into the freezer bag. Seal the freezer bag and mix marinate by rubbing into the spareribs well. Marinate overnight in the freezer.
- In a large pan over medium heat, preheat oil. Sauté garlic, onion, ginger, minced labuyo, and five-spice together. Once garlic has turned golden brown, brown the spareribs in two batches. Do not discard the marinade.
- Place all your spareribs in the saucepan. Add the marinade, soy sauce, and ketchup, and mix together. Make sure all the spareribs are submerged in liquid as much as possible. Bring to a boil. Remove scum that forms on top. Lower heat to a simmer. Cover and cook for 40-50 minutes, or until fork-tender.
- In a cup, reserve 1/2 cup of your cooking liquid and mix with cornstarch to make a slurry. Reduce to its lowest heat setting and mix in your slurry. Once slurry is well incorporated, turn heat up to a simmer. Simmer for 10 minutes.
- Add Sriracha. Season to taste with salt, pepper, or for more heat, fresh sliced labuyo and more Sriracha. Toss with fresh onion leaks. Serve hot.
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