Pork Spare Ribs Caldereta

5 from 1 vote

This Pork Spare Ribs Caldereta is a quick and easy Filipino dish, featuring tender ribs simmered in a rich, savory tomato sauce with a delightful blend of spices and vegetables.

Prep Time10

Cook Time1

Total Time1 10

Course: dinner, Main Course, Main Dish

Cuisine: Asian, filipino

Servings: people

Calories: 255kcal

Author: Rose Sioson

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

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.

Nutrition