Pork ribs caldereta is a type of Filipino stew wherein pork rib tips are stewed in a tomato based sauce. This is typically cooked with potatoes and carrots along with other vegetables.
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Published: 1/2/25
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Have you tried Pork Ribs Caldereta yet? This Filipino favorite is a hearty stew made with tender pork ribs, veggies and liver paste, all cooked in a rich, flavorful tomato sauce. It’s a staple at special occasions like fiestas and family gatherings.
The original Caldereta recipe features goat meat, but Pork Ribs Caldereta swaps it with tender pork ribs. Nevertheless, both share main ingredients like liver paste, veggies and rich tomato sauce. Give Pork Ribs Caldereta a try – your family and friends will love its rich flavors and fall-off-the-bone tenderness!
How To Cook Pork Ribs Caldereta
First, marinate 2 lbs. of pork spare ribs in 3 tablespoons of Silver Swan soy sauce for 5 minutes to enhance flavor and tenderize the meat.
Sautéing Chopped Onion and Garlic
Next, heat 3 tablespoons of cooking oil in a wok over medium heat. Sauté 1 chopped onion and 4 crushed garlic cloves until softened, releasing their flavors and aromas.
Add the marinated pork ribs and cook until lightly browned, creating a crispy exterior.
Building Flavor and Tenderizing
Pour in 8 ounces of UFC Filipino-style tomato sauce and 2 cups of beef broth. Stir well and let boil. Add beef powder for extra depth. Cover and cook for 1 hour or until the meat becomes tender.
Adding Liver Spread and Vegetables
Stir in 5 tablespoons of liver spread, 2 chopped Thai chili peppers, 1 diced potato and 1 sliced carrot. Add water as needed. Cover and cook for 5 minutes. Stir in 2 sliced bell peppers and ¾ cup of frozen green peas. Cook for 3 minutes. Season with salt and ground black pepper.
Pork Ribs Caldereta Ingredients
I know some people don’t like goat meat, so Pork Ribs Caldereta is a great alternative. Since pork ribs are close to the bone, they’re incredibly flavorful! Check out the full list of ingredients below – you’ll see it’s identical to the original Caldereta recipe.
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¾ cup green peas, frozen – Adds burst of sweetness, freshness. Frozen peas stay slightly crunchy, not mushy, when cooked.
Serving
Transfer to a serving bowl. Pork Ribs Caldereta pairs perfectly with steamed rice, a classic Filipino combination. Other options include grilled vegetables, eggplant salad or mixed greens. Serve hot and share with loved ones!
Other Caldereta Versions
If you’re not a fan of pork ribs in Caldereta, here are other variations you might want to try.
Why Are Pork Ribs Flavorful
Pork Ribs incredibly stand out compared to other cuts of pork meat because they’re packed with fat, which melts during cooking. This process, called rendering, infuses the meat with rich, savory flavors. Plus, the ribs’ connective tissues break down when cooked low and slow, adding tenderness and depth to each bite!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Ribs Caldereta
A caldereta (tomato-based stew) version using pork ribs
Instructions
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Marinate pork ribs in soy sauce for 5 minutes.
3 tablespoons soy sauce, 2 lbs. pork ribs
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Heat oil in a wok. Sauté onion and garlic.
1 piece onion, 3 tablespoons cooking oil, 4 cloves garlic
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Once the onion softens, add pork spareribs. Saute until the ribs turns light brown in color.
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Pour tomato sauce and beef broth. Stir and let boil.
8 ounces tomato sauce, 2 cups beef broth
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Add beef broth. Cover the pan and then cook for 1 hour or until the meat gets tender.
2 cups beef broth
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Add liver spread and chili pepper. Stir.
5 tablespoons liver spread, 2 pieces Thai chili pepper
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Add carrot and potato and more water, as needed. Cover and cook for 5 minutes.
1 piece carrot, 1 piece potato
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Stir-in bell peppers and green peas. Cook for 3 minutes.
2 pieces bell pepper, ¾ cup green peas
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Season with ground black pepper and salt.
Salt and ground black pepper to taste
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Transfer to a serving bowl and serve along with warm rice.
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Share and enjoy.
Notes
For best results, make sure that the ribs are cooked just right. Don’t undercook or overcook it. Undercooked ribs tend to be tough and chewy. Overdo it and it can fall off the bone (unless this is your intention). Aim for that perfect timing wherein the meat is tender enough. Remember to keep an eye on your ribs and adjust the cooking time as needed.
Nutrition Information
Calories: 3281kcal (164%) Carbohydrates: 54g (18%) Protein: 178g (356%) Fat: 260g (400%) Saturated Fat: 73g (365%) Polyunsaturated Fat: 49g Monounsaturated Fat: 105g Trans Fat: 2g Cholesterol: 929mg (310%) Sodium: 6717mg (280%) Potassium: 4154mg (119%) Fiber: 14g (56%) Sugar: 23g (26%) Vitamin A: 24587IU (492%) Vitamin C: 83mg (101%) Calcium: 306mg (31%) Iron: 18mg (100%)