This Pork Spare Ribs Caldereta is the saucy, cozy Filipino stew you make when you want something richer than pork adobo, heartier than asado, and just as party-ready as pork menudo. Tender ribs simmer in a bold tomato sauce with veggies until everything tastes like it’s been cooking all day (but it hasn’t).
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Pork Spare Ribs Caldereta (also called Kaldereta) is a Filipino classic you’ll find at family dinners, celebrations, potlucks, and restaurant tables. It’s known for its bold tomato-based sauce, tender meat, and endless regional variations.
In our house, my mom always adds peanut butter for a creamy, slightly nutty sauce. Other versions use coconut milk (gata) or extra chilies for heat. Every family has their own spin and that’s part of the charm.
This versatility reminds me of other beloved Filipino pork dishes. Take pork binagoongan, for instance, with its bold, savory kick from shrimp paste. Or pork guisantes, a tomato-based stew that’s both hearty and comforting. Then there’s pork with coconut, a creamy dish that always pairs perfectly with steamed rice.
No matter how it's made, Caldereta is always a hit.
Jump to:
Why You’ll Love This Pork Spare Ribs Caldereta
- Rich, savory sauce with deep tomato flavor
- Tender ribs that practically fall off the bone
- Easy to customize with peanut butter, coconut milk, or spice
- Great for gatherings but simple enough for family dinner
- Tastes even better the next day
What Is Caldereta?
Caldereta is a classic Filipino stew with Spanish roots, named after the Spanish word "caldera," which means cauldron.
This hearty dish features tender meat like beef, goat meat, or pork, simmered in a rich tomato sauce with veggies and liver spread.
It’s a favorite at family gatherings and special occasions, known for its comforting and delicious flavor.
Ingredients You'll Need
- Pork spare ribs: Use well-marbled ribs for tender, flavorful meat that falls off the bone after cooking. You can also use beef ribs.
- Aromatics: Onion and garlic. Make sure to chop it finely to blend well with the sauce.
- Veggies: Red bell pepper, Green bell pepper, carrots and potatoes to adds a touch of sweetness and color to the dish. You can also add green peas.
- Tomato sauce and paste: Forms the base of the rich, tangy sauce. Opt for a high-quality, smooth tomato sauce for the best flavor.
- Bay leaf: Infuses a subtle herbal flavor into the dish. Remove it before serving, as it can be tough to chew.
- Liver Spread: Give another layer of flavor and this also thickens our sauce.
- Beef powder, salt, fish sauce, and pepper, to taste: Essential for seasoning. Add gradually and taste frequently to balance the flavors. Add beef powder if you're using water instead of beef broth.
- Olives (optional): Provides a briny contrast and extra flavor. They can be added in the last 10 minutes of cooking.
- Thai Chili peppers (optional): For extra kick
- Water or beef broth: Adds liquid to cook the ingredients and develop a flavorful sauce. Using beef broth will enhance the meaty flavor of the dish.
See recipe card for quantities.
How to Make Pork Ribs Caldereta
- In a large pot or dutch pan, add oil and fry the potatoes until golden brown. Set aside.
- Add the chopped onion and garlic, and sauté until they become translucent and fragrant.
- Add the pork spare ribs and brown them on all sides to lock in the flavor.
- Add the liver spread, bay leaf, beef powder, salt, fish sauce, and pepper. Stir to combine.
- Pour in the tomato sauce, tomato paste, and water or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes to 1 hour, or until the meat is tender and the sauce has thickened.
- Stir in the chopped bell peppers, carrots, and potatoes. Cook for a few minutes to allow the flavors to blend. If you prefer extra heat, add the Thai chili peppers.
What To Serve With This
- Steamed White Rice
- Garlic Fried Rice (Sinangag)
- Vegetable Stir-Fry
- Pickled Vegetables
- Simple Green Salad
- Baguette or Crusty Bread for the sauce
- Mashed Potatoes
Storage Instruction
Let leftovers cool completely, then store in an airtight container.
- Fridge: up to 4 days
- Freezer: up to 3 months
Reheat gently on the stove or microwave until hot.
Top tip
For the best flavor and texture, make sure to brown the pork spare ribs thoroughly on all sides. Don't rush this process, as well-browned ribs will contribute significantly to the richness of your stew.
Recipe FAQs
Yes, you can substitute pork spare ribs with beef ribs or even chicken. Adjust the cooking time accordingly, as different meats will have different cooking durations to become tender.
Absolutely! After browning the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender.
Yes, Pork Caldereta can be made a day ahead. In fact, the flavors often develop and improve after sitting in the refrigerator overnight. Reheat gently on the stovetop before serving.
Yes, you can use fresh tomatoes. Blanch and peel about 4-5 ripe tomatoes, then blend them until smooth to substitute for the canned tomato sauce. You might need to adjust the seasoning to balance the flavor.
Filipino caldereta uses tomato sauce, liver spread, and bold seasonings, giving it a richer, deeper flavor compared to other pork stews.
More Filipino Favorites
Looking for other recipes like this? Try these:
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Recipe
Easy Pork Spare Ribs Caldereta
Equipment
- 1 dutch pan, large pot
Ingredients
- 3 pounds St. Louis Style Pork spare ribs washed and pat dried, cut into about 2 inch
- 2 tablespoon cooking oil for frying potatoes
- 2 cups Potatoes cut into medium cubes
- 1 cup Onion chopped
- 4 cloves Garlic minced
- 2 cups Red bell pepper and Green bell pepper choped
- 1 cup carrots chopped
- 15 ounce Tomato sauce
- ⅓ cup Tomato paste
- 2 pieces Bay leaf
- 3 ounces Liver spread
- 1 tablespoon Beef powder
- 1 cup Water or beef broth
- 1 tablespoon Salt or Fish sauce
- ¼ teaspoon Black Pepper
- ½ cup Olives optional
- 3 Thai Chili peppers optional
Instructions
- Rinse and pat dry the pork spare ribs. Cut them into manageable piece.
- In a large pot or dutch pan, add oil and fry the potatoes until golden brown. Set aside.2 cups Potatoes, 2 tablespoon cooking oil
- Add the chopped onion and garlic, and sauté until they become translucent and fragrant.1 cup Onion, 4 cloves Garlic
- Add the pork spare ribs and brown them on all sides to lock in the flavor.3 pounds St. Louis Style Pork spare ribs
- Add the liver spread, bay leaf, beef powder, salt, fish sauce, and pepper. Stir to combine.2 pieces Bay leaf, 3 ounces Liver spread, 1 tablespoon Beef powder, 1 tablespoon Salt or Fish sauce, ¼ teaspoon Black Pepper
- Pour in the tomato sauce, tomato paste, and water or beef broth. Bring the mixture to a boil, then reduce the heat to a simmer.15 ounce Tomato sauce, ⅓ cup Tomato paste, 1 cup Water or beef broth
- Cover and cook for 45 minutes to 1 hour, or until the meat is tender and the sauce has thickened.
- Stir in the chopped bell peppers, carrots, olives and potatoes. Cook for a few minutes to allow the flavors to blend. If you prefer extra heat, add the Thai chili peppers.2 cups Red bell pepper and Green bell pepper, 1 cup carrots, 3 Thai Chili peppers, ½ cup Olives
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Brown the ribs well: Don’t rush this step. Deep browning = deeper, richer sauce later.
- Cut ribs evenly: About 2-inch pieces cook more evenly and stay tender.
- Peanut butter option: Add 1–2 tablespoons if you like a creamier, slightly nutty caldereta (very traditional).
- Coconut milk swap: Replace ½ cup of broth with coconut milk for a richer, slightly sweet sauce.
- Sauce too thin? Simmer uncovered for a few extra minutes to thicken.
- Sauce too thick? Splash in water or broth until it loosens up.
- Spice level: Thai chilies add heat fast—start with one and adjust.
- Make-ahead friendly: Caldereta tastes even better the next day as the flavors deepen.
- Storage: Keep leftovers refrigerated up to 4 days or freeze up to 3 months.
- Reheating tip: Reheat gently on the stove with a splash of water or broth to keep the sauce silky.
Thank you for your feedback 😊