Kinamatisang Spare Ribs is hearty, tasty, and delicious on its own or with steamed rice. Perfect for cold rainy days!
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How to Make Kinamatisang Spare Ribs
✅Ingredients
1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, minced
3 pounds pork spare ribs, cut into cubes
5 large tomatoes, diced
2 tablespoons fish sauce
6 cups water
2 bunches pechay, cut into thirds
Salt and pepper to taste
✅Instructions
In a pot over medium heat, heat 1 tablespoon oil. Add onions and garlic and cook until softened.
Add pork spare ribs and cook until pork changes color and no longer pink.
Add tomatoes, cook until tomatoes are softened and release juice.
Add fish sauce, cook for about 1 minute.
Add 6 cups water and bring to a boil, skimming scum that may float on top.
Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add water in 1/2 cup increments, if needed, to retain 6 cups.
Add pechay and cook for about 1 minute. Season with salt and pepper to taste.
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