Spicy Spare Ribs

Ingredients

For the Ribs

• 1 kg pork spare ribs, cut into pieces
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 1–2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp chili flakes (optional, for heat)
• 1 tbsp brown sugar
• 1 cup water
• 2 tbsp cooking oil

For the Sauce

• 1 cup Mang Tomas All-Around Sarsa
• 2 tbsp soy sauce (optional, for saltiness)
• 1–2 tbsp calamansi or lemon juice (optional, for brightness)
• 1–2 tbsp brown sugar (if you want a thicker, sweeter glaze)

Instructions

1. Season the Ribs

1. In a bowl, combine ribs, soy sauce, pepper, paprika, chili flakes (if using), and brown sugar.
2. Mix well and marinate for 20–30 minutes (or longer for deeper flavor).

2. Sauté Aromatics

1. Heat oil in a deep pan.
2. Add garlic and onion; sauté until fragrant.

3. Brown the Ribs

Add the marinated ribs to the pan and cook until lightly browned on all sides.

4. Simmer Until Tender

1. Pour in water and oyster sauce (optional).
2. Cover and simmer over medium-low heat for 45–60 minutes, or until ribs are tender and liquid has reduced.

5. Add the Mang Tomas Sauce

1. Pour in Mang Tomas All-Around Sarsa and mix to coat the ribs.
2. Add soy sauce, calamansi/lemon juice, or extra sugar if you want to adjust flavor.
3. Simmer uncovered for 5–10 minutes until the sauce thickens into a glaze.

6. Serve

Serve hot over rice, drizzled with extra Mang Tomas All-Around Sarsa on the side.