This Ketchup Braised Pork Spare Ribs dish holds a special place in my heart—it’s truly one of my all-time favorites. Growing up, my mom and dad would make these ribs in big batches, freeze them into pre-portioned containers, and bring them to me in college so I’d always have a taste of home, even when I was far away.
When I asked my parents how to make their ketchup braised pork spare ribs, they just laughed — it’s such a simple, everyday recipe to them. And while I’ve done my best to recreate it, I still think theirs tastes better… but maybe that’s just the magic of anything made by mom and dad.
Directions
In the photos below, I’m preparing a half portion (1.5 lbs) of this recipe. This recipe scales beautifully and can be easily adjusted to suit the amount of pork spare ribs you are preparing.
Start by cutting your pork spare ribs into 1.5 to 2-inch pieces. The size will depend on how large your spare ribs are between each bone segment.
Place the raw pork ribs in a large bowl and submerge in cold water. Let the ribs sit for at least 15 minutes while you prepare the other ingredients.
Once other ingredients are ready, pour out the water and rinse the ribs to remove excess blood and any bone shards. Set aside.
In a large pot or dutch oven (~4-5 qt), heat 2 tbsp of avocado oil over medium-low heat. Once the pot and oil are hot, add in 4 cloves of minced garlic, 6 thin slices of ginger, and 3 chopped scallions.
Saute for 1-2 minutes until fragrant.
Turn the heat up to medium and add in 1 cup of ketchup and 1/2 tsp of sugar.
I prefer using Heinz ketchup; however, any brand can be used. The amount of sugar needed to balance out the tartness of the ketchup may vary from brand to brand, so suggest adjusting to taste later on while the ribs are braising.
Saute for 4-6 minutes until the color of the ketchup deepens and thickens.
After sautéing, the sauce should look thicker and reduced. If decreasing the recipe, you will saute for less time, and if increasing, it’ll be for more time.
Add in the pork ribs and ~2.5 cups of water and mix until the sauce and ribs are evenly distributed. The amount of water may vary depending on the size and width of the pot used. Can add a little additional water to make sure the majority of the ribs are mostly covered.
Cover and bring the pot up to a boil.
Once boiling, turn the heat down to low and keep covered for ~90 minutes (this time may vary from 60-90 minutes depending on the size of the ribs and preferred tenderness).
Note: Typically, when I buy pork spare ribs from the Asian market, the ribs are smaller, and the braising portion of this recipe takes closer to 60 minutes. If I buy pork spare ribs from Costco, the ribs are usually much larger and thicker, so the braising portion of this recipe will take closer to the 90-minute mark.
Give everything a stir every 15-20 minutes to ensure nothing is sticking to the bottom of the pot.
If another brand of ketchup was used besides Heinz, suggest giving the sauce a taste at the 20-30 minute mark when simmering to adjust the sweetness.
Once the ribs have reached your desired level of tenderness, remove the lid and turn the heat up to medium.
Cook for another 10-15 minutes to thicken the sauce. Timing will vary depending on how thick you prefer the sauce.
Be sure to stir often when thickening and cooking down the sauce, as it’s more likely to burn the thicker it gets.
Serve with rice and enjoy! (It’s especially delicious when there’s extra sauce to mix in with your rice!)
Ketchup Braised Pork Spare Ribs
Ingredients
- 3 lb pork spare ribs 1.5 to 2 inch pieces (cut between each bone)
- 2 tbsp avocado oil any neutral oil
- 4 cloves garlic minced
- 6 slices ginger thinly
- 3 scallions chopped into 2 inch pieces
- 1 cup ketchup
- 1/2 tsp sugar white granulated
- 2.5 cups water
Instructions
- Place the raw pork ribs in a large bowl and submerge in cold water. Let the ribs sit for at least 15 minutes while prepping the other ingredients. Once other ingredients are ready, pour out the water and rinse the ribs to remove excess blood and any bone shards. Set aside.
- In a large pot or dutch oven (~4-5 qt), heat 2 tbsp of avocado oil over medium-low heat. Once the pot and oil are hot, add in 4 cloves of minced garlic, 6 thin slices of ginger, and 3 chopped scallions. Saute for 1-2 minutes until fragrant.
- Turn the heat up to medium and add in 1 cup of ketchup and 1/2 tsp of sugar. Saute for 4-6 minutes until the color of the ketchup deepens and thickens.
- Add in the pork ribs and ~2.5 cups of water and mix until the sauce and ribs are evenly distributed. The amount of water may vary depending on the size and width of the pot used. Can add a little additional water to make sure the majority of the ribs are mostly covered.
- Cover and bring the pot up to a boil. Once boiling, turn the heat down to low and keep covered for ~90 minutes (this time may vary from 60-90 minutes depending on the size of the ribs and preferred tenderness). Stir everything every 15-20 minutes to ensure nothing is sticking to the bottom of the pot.
- Once the ribs have reached your desired level of tenderness, remove the lid and turn the heat up to medium. Cook for another 10-15 minutes to thicken the sauce. Timing will vary depending on how thick you prefer the sauce. Be sure to stir often when thickening and cooking down the sauce, as it's more likely to burn the thicker it gets.
- Serve with rice and enjoy!
These Ketchup Braised Pork Spare Ribs are an easy, flavorful dinner that’s perfect for any night of the week. Braised in a tangy, savory ketchup-based sauce with just a hint of sweetness, these tender pork ribs practically fall off the bone. This foolproof recipe is a nostalgic nod to cozy home cooking — comforting, satisfying, and so simple to make. Best of all, it simmers gently on the stove while you prep the rest of your meal, making it a low-effort, high-reward dish for busy nights.
This Ketchup Braised Pork Spare Ribs dish holds a special place in my heart—it’s truly one of my all-time favorites. Growing up, my mom and dad would make these ribs in big batches, freeze them into pre-portioned containers, and bring them to me in college so I’d always have a taste of home, even when I was far away.
When I asked my parents how to make their ketchup braised pork spare ribs, they just laughed — it’s such a simple, everyday recipe to them. And while I’ve done my best to recreate it, I still think theirs tastes better… but maybe that’s just the magic of anything made by mom and dad.
Directions
In the photos below, I’m preparing a half portion (1.5 lbs) of this recipe. This recipe scales beautifully and can be easily adjusted to suit the amount of pork spare ribs you are preparing.
Start by cutting your pork spare ribs into 1.5 to 2-inch pieces. The size will depend on how large your spare ribs are between each bone segment.
Place the raw pork ribs in a large bowl and submerge in cold water. Let the ribs sit for at least 15 minutes while you prepare the other ingredients.
Once other ingredients are ready, pour out the water and rinse the ribs to remove excess blood and any bone shards. Set aside.
In a large pot or dutch oven (~4-5 qt), heat 2 tbsp of avocado oil over medium-low heat. Once the pot and oil are hot, add in 4 cloves of minced garlic, 6 thin slices of ginger, and 3 chopped scallions.
Saute for 1-2 minutes until fragrant.
Turn the heat up to medium and add in 1 cup of ketchup and 1/2 tsp of sugar.
I prefer using Heinz ketchup; however, any brand can be used. The amount of sugar needed to balance out the tartness of the ketchup may vary from brand to brand, so suggest adjusting to taste later on while the ribs are braising.
Saute for 4-6 minutes until the color of the ketchup deepens and thickens.
After sautéing, the sauce should look thicker and reduced. If decreasing the recipe, you will saute for less time, and if increasing, it’ll be for more time.
Add in the pork ribs and ~2.5 cups of water and mix until the sauce and ribs are evenly distributed. The amount of water may vary depending on the size and width of the pot used. Can add a little additional water to make sure the majority of the ribs are mostly covered.
Cover and bring the pot up to a boil.
Once boiling, turn the heat down to low and keep covered for ~90 minutes (this time may vary from 60-90 minutes depending on the size of the ribs and preferred tenderness).
Note: Typically, when I buy pork spare ribs from the Asian market, the ribs are smaller, and the braising portion of this recipe takes closer to 60 minutes. If I buy pork spare ribs from Costco, the ribs are usually much larger and thicker, so the braising portion of this recipe will take closer to the 90-minute mark.
Give everything a stir every 15-20 minutes to ensure nothing is sticking to the bottom of the pot.
If another brand of ketchup was used besides Heinz, suggest giving the sauce a taste at the 20-30 minute mark when simmering to adjust the sweetness.
Once the ribs have reached your desired level of tenderness, remove the lid and turn the heat up to medium.
Cook for another 10-15 minutes to thicken the sauce. Timing will vary depending on how thick you prefer the sauce.
Be sure to stir often when thickening and cooking down the sauce, as it’s more likely to burn the thicker it gets.
Serve with rice and enjoy! (It’s especially delicious when there’s extra sauce to mix in with your rice!)
Ketchup Braised Pork Spare Ribs
Ingredients
- 3 lb pork spare ribs 1.5 to 2 inch pieces (cut between each bone)
- 2 tbsp avocado oil any neutral oil
- 4 cloves garlic minced
- 6 slices ginger thinly
- 3 scallions chopped into 2 inch pieces
- 1 cup ketchup
- 1/2 tsp sugar white granulated
- 2.5 cups water
Instructions
- Place the raw pork ribs in a large bowl and submerge in cold water. Let the ribs sit for at least 15 minutes while prepping the other ingredients. Once other ingredients are ready, pour out the water and rinse the ribs to remove excess blood and any bone shards. Set aside.
- In a large pot or dutch oven (~4-5 qt), heat 2 tbsp of avocado oil over medium-low heat. Once the pot and oil are hot, add in 4 cloves of minced garlic, 6 thin slices of ginger, and 3 chopped scallions. Saute for 1-2 minutes until fragrant.
- Turn the heat up to medium and add in 1 cup of ketchup and 1/2 tsp of sugar. Saute for 4-6 minutes until the color of the ketchup deepens and thickens.
- Add in the pork ribs and ~2.5 cups of water and mix until the sauce and ribs are evenly distributed. The amount of water may vary depending on the size and width of the pot used. Can add a little additional water to make sure the majority of the ribs are mostly covered.
- Cover and bring the pot up to a boil. Once boiling, turn the heat down to low and keep covered for ~90 minutes (this time may vary from 60-90 minutes depending on the size of the ribs and preferred tenderness). Stir everything every 15-20 minutes to ensure nothing is sticking to the bottom of the pot.
- Once the ribs have reached your desired level of tenderness, remove the lid and turn the heat up to medium. Cook for another 10-15 minutes to thicken the sauce. Timing will vary depending on how thick you prefer the sauce. Be sure to stir often when thickening and cooking down the sauce, as it's more likely to burn the thicker it gets.
- Serve with rice and enjoy!