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Pork baby back ribs nilaga is a version of nilagang baboy that makes use of baby back ribs. This part is also known as loin ribs, or simply — pork ribs. It is located at the top of the rib cage next to the spare ribs. This cut is called baby back ribs not because it comes from young pigs; it is a result from a direct comparison between the size of this cut and spare ribs.
This baby back ribs nilaga is prepared by first boiling the water. The onion and celery along with the garlic powder and pepper are added to give flavor to the broth its initial flavor. The ribs add more flavor to the dish when it is simmered longer. This cooking process also makes the meat tender while extracting most of the flavor from the ingredient.
I used potato, cabbage, and baby bok choy as additions to this dish. The veggies complete this pork baby back ribs nilaga and it also provides extra vitamins and nutrients. Sometimes I also add other vegetables even if these are uncommon for this dish like Saging na saba and carrots.
If you will check the recipe below, you will see that celery was added with the onion and boiled for a while. Celery is one of those uncommon ingredients for nilagang baboy, but I still decided to use it to make this dish tasty because I did not use any type of broth or beef bouillon.
Try this Pork Baby Back Ribs Nilaga Recipe. Send us your feedback.
- Pour the water in a soup pot. Let boil.
- Add the chopped onion, celery, ground black pepper, and garlic powder. Cover and boil in medium heat for 5 minutes.
- Add the pork baby back ribs. Cover and simmer for 60 to 90 minutes. (note: you can cook faster by boiling for 45 minutes, but simmering will make the meat more tender and will bring out the flavor). Add more water as needed.
- Put the potato and cabbage in the soup pot. Stir. Cover and boil for 5 minutes.
- Add the baby bok choy and stir-in the fish sauce. Cook for 1 minute.
- Transfer to a serving plate. Serve.
- Share and enjoy