Pork Ribs Sinigang

I like using pork ribs for sinigang because the meat becomes tender as it simmers and the bones give the broth more flavor. This pork ribs sinigang has the same sour tamarind broth as regular pork sinigang, but the ribs make the broth taste richer.

Start by simmering the ribs until the meat is tender. After that, the rest of the cooking is quick. Add the souring mix, then cook the vegetables in order so each one cooks properly. The daikon radish (labanos) goes in first, while the pechay goes in last so it stays green and does not overcook.

I learned to cook sinigang early on, and I still make it often today. This version keeps the cooking simple, but the pork ribs give the broth more body and flavor. If you prefer beef, I also make beef ribs sinigang in a pressure cooker when I want to save time.

What is Pork Ribs Sinigang?

Pork ribs sinigang is sinigang na baboy made with ribs instead of pork belly. It has the same sour tamarind broth, vegetables, and patis on the side, but the ribs make it a little different because you get pork pieces you can enjoy with rice.

The sour taste usually comes from tamarind. I use sinigang mix here, but fresh sampalok also works if you want to make the broth from scratch. Kamias and guava are other options if that is what you have. For this version, I add plenty of vegetables and serve it with hot rice on the side.

What Makes This Version Different

Ribs make this version different from the usual pork belly sinigang. As the ribs cook, the meat softens and loosens from the bone. You get pieces of pork to enjoy with rice instead of soft slices of belly.

Ingredients

• Pork baby back ribs – The cut I use here. Ask the butcher to cut the rack into single ribs so they fit the pot and are easy to serve.
• Knorr Sinigang sa Sampaloc with Gabi – The souring mix for this. It gives the broth its sour tamarind taste, plus a little thickness from the gabi. Any tamarind based mix works, or use fresh tamarind.
• Daikon radish (labanos) – Slice into rounds. It goes in after the mix and adds a mild peppery bite.
• Long green peppers (siling pansigang) – For aroma and a little heat. Leave them whole if you do not want the soup spicy.
• String beans (sitaw) – Cut into 2-inch pieces.
• Okra – Whole is fine. It thickens the broth a little.
• Chinese eggplant – Slice on the diagonal so it cooks evenly.
• Pechay or bok choy – The leafy green that goes in last. Either one works.
• Fish sauce (patis) – Season at the end and taste as you go.
• Onion and tomato – Cut into wedges. They help build the base of the soup.

This is how I make it. Give the ribs time to get tender first, and the rest goes quickly once they are soft.

1. Heat the cooking oil in a large pot. Add the onion and tomato and cook until the onion softens and the layers start to separate.
2. Add the pork ribs and cook until they turn light brown on the outside.

1. Pour in the water and cover the pot. Bring to a boil, then lower the heat and simmer for about 1 hour, or until the ribs are fork-tender. Add more water if it gets too low.
2. Stir in the sinigang mix, then add the daikon radish. Cook for about 5 minutes.

1. Add the long green peppers, string beans, okra, and eggplant. Cook for 10 to 12 minutes, or until the vegetables are just tender.
2. Add the pechay and cook for 3 minutes. Season with fish sauce and ground black pepper to taste, then serve hot with rice.

Best Ways to Enjoy This Sinigang

• Over hot rice – I like spooning the broth over rice before eating the ribs.
• With spicy patis on the side – Mix fish sauce with crushed siling labuyo and a little calamansi for dipping the ribs.
• With extra calamansi – Squeeze more in if you want it more sour.

Storage

This sinigang keeps well, and honestly I like it even more the next day once the sourness settles into the pork.

• Refrigerator – I keep leftovers in a covered container in the fridge for up to 3 days. The broth thickens a bit as it sits, and that is fine with me.
• Freezer – You can freeze the broth and ribs for up to 2 months. I leave the leafy greens out, since they go mushy after thawing, and just drop in fresh ones when I reheat.
• Reheating – I warm it slowly on the stove until the broth is hot and the ribs are heated through. Keep it at a gentle simmer so the vegetables do not fall apart.

More Filipino Soup Recipes

• Pork Baby Back Ribs Nilaga – The same ribs in a clear broth for the days I want something without the sour.
• Killer Crispy Sinigang – Sour soup with crispy fried pork belly on top, for when you want it a little richer.
• Pork Sinigang sa Kamias – This one uses kamias for the sour. I used to eat it almost every week growing up.
• Sinigang na Pata with Gabi – Made with pork hocks and plenty of taro, so the broth comes out thicker.
• Pesang Baboy at Manok – A ginger soup I make when I want a break from sinigang.

• Daikon radish – White turnip works, or you can leave it out. I do not always add it.
• Pechay – Bok choy, spinach, or kangkong all work. They wilt fast, so I add them at the very end.
• Long green peppers – Jalapeño or Serrano if you cannot find siling pansigang. I keep them whole so they add aroma without much heat.
• Okra – Skip it if you are not a fan. The soup is still good without it.

Try this pork ribs sinigang when you want a sour soup with tender ribs and plenty of vegetables. Serve it hot with rice and spicy patis on the side. Share and enjoy!