Hearty Spare Ribs Caldereta

Finding a new way to cook spare ribs that doesn’t involve hours of babysitting a smoker or grill can feel nearly impossible. Most of us don’t have the time to tend to ribs all day, especially on busy weeknights when we’re juggling work deadlines, family schedules, and everything else life throws our way.

That’s where this spare ribs caldereta comes in. It brings together tender pork ribs with a rich, savory tomato sauce that’s packed with vegetables and just the right amount of heat. This Filipino-inspired dish turns an everyday cut of meat into something special, and the best part? It all comes together in one pot with ingredients you can easily find at your local grocery store.

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What Kind of Spare Ribs Should I Use?

For this caldereta recipe, you’ll want to use pork spare ribs that have been cut into individual pieces, usually about 2 to 3 inches long. You can ask your butcher to cut them for you, or many Asian markets sell them already pre-cut, which saves you time and effort. Baby back ribs can also work in a pinch, though they’re a bit leaner and might cook faster than regular spare ribs. Look for ribs with a good amount of meat on them and a nice layer of fat, as this will help keep the meat tender and flavorful during the braising process. If you’re buying them from the meat counter, don’t be shy about asking for meatier cuts – it makes all the difference in a dish like this.

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Options for Substitutions

This Filipino-style caldereta is pretty forgiving when it comes to swaps:

• Pork spare ribs: You can use pork shoulder or pork belly cut into chunks if spare ribs aren’t available. Beef short ribs or beef chuck also work great for a traditional beef caldereta – just adjust cooking time as beef may need longer to get tender.
• Liver spread: This is what gives caldereta its signature rich flavor, so I wouldn’t skip it. If you can’t find liver spread, try using pâté or make a paste from chicken liver (sauté and mash it first). In a real pinch, peanut butter can add thickness, though the flavor will be different.
• Thai chili pepper: Any hot pepper works here – try serrano, jalapeño, or even red pepper flakes if fresh chilies aren’t around. Adjust the amount based on your heat preference.
• Bell pepper: Use whatever color you have on hand – red, green, yellow, or orange all work fine. You can even mix colors for a nice look.
• Knorr Pork Cube: Beef or chicken bouillon cubes work as substitutes, or use 1 tablespoon of fish sauce for that umami boost.
• Green peas: Fresh or canned peas work just as well as frozen. You can also leave them out or swap with green beans if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making spare ribs caldereta is not browning the meat properly at the start – take your time to sear the ribs on all sides until they develop a nice crust, which adds depth of flavor to the entire dish.

Rushing the simmering process is another common error, as spare ribs need that full hour of covered cooking to become tender and fall-off-the-bone delicious, so resist the urge to crank up the heat or cut the time short.

Adding all the vegetables at once will leave you with mushy carrots and potatoes, so stick to the timing in the recipe – harder vegetables like carrots and potatoes need those extra few minutes, while bell peppers and peas only need a quick cook to stay crisp.

Finally, don’t skip tasting and adjusting the seasoning at the end, since the liver spread and pork cube already contain salt, and you might need less additional salt than you think.

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What to Serve With Spare Ribs Caldereta?

This Filipino stew is rich and hearty, so it pairs perfectly with a big bowl of steamed white rice to soak up all that delicious sauce. You can also serve it with garlic fried rice if you want to add extra flavor to your meal. Since caldereta is already packed with vegetables and meat, you don’t need much else on the side – maybe just some sliced tomatoes with fish sauce or a simple cucumber salad to cut through the richness. If you’re feeding a crowd, pandesal or dinner rolls are great for mopping up any leftover sauce on your plate.

Storage Instructions

Store: Keep your spare ribs caldereta in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two as everything has time to meld together, so this is a great dish to make ahead for the week.

Freeze: This caldereta freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. Just keep in mind that the potatoes might get a bit softer after freezing, but the taste will still be great.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop method works better to keep the sauce from separating. Add a splash of water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2150-2350
• Protein: 115-130 g
• Fat: 145-160 g
• Carbohydrates: 90-110 g

Ingredients

• 2 lb pork ribs (cut into 2-inch pieces for even cooking)
• 1 pork bouillon cube
• 1 1/2 cups potatoes (peeled and cut into 1-inch cubes)
• 1 cup carrots (sliced into 1/2-inch thick rounds)
• 2 bell peppers (cut into 1-inch wide strips)
• 3/4 cup green peas
• 6 tbsp liver spread
• 8 oz tomato sauce
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 bird’s eye chili peppers
• 2 1/4 cups water
• 3 tbsp cooking oil
• 1 tbsp fish sauce (patis) for umami
• 1/2 tbsp brown sugar to balance acidity
• salt to taste
• 1/2 tsp ground black pepper

Step 1: Prepare the Mise en Place

• 1 1/2 cups potatoes
• 1 cup carrots
• 2 bell peppers
• 6 garlic cloves
• 1 large onion
• 2 bird’s eye chili peppers

While mise en place can seem tedious, I find that having everything prepped before you start cooking makes the actual cooking process smooth and prevents overcooking of vegetables.

Peel and cut potatoes into 1-inch cubes, slice carrots into 1/2-inch rounds, cut bell peppers into 1-inch wide strips, mince garlic, chop onion, and mince the bird’s eye chili peppers.

Set all prepared ingredients aside in separate containers or bowls.

Step 2: Brown the Ribs and Build the Flavor Base

• 3 tbsp cooking oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 lb pork ribs

Heat 3 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat.

Once the oil shimmers, add the chopped onion and minced garlic, stirring frequently until fragrant and the onion becomes translucent, about 2-3 minutes.

Add the 2 lb pork ribs (cut into 2-inch pieces) and brown them on multiple sides for 5-7 minutes, stirring occasionally.

This browning develops deep flavors through the Maillard reaction, which is the foundation of this stew.

Step 3: Build the Braising Liquid and Start the Long Cook

• 8 oz tomato sauce
• 2 1/4 cups water
• 1 pork bouillon cube
• 2 bird’s eye chili peppers, minced
• 1 tbsp fish sauce
• 1/2 tbsp brown sugar

Pour in 8 oz tomato sauce and 2 1/4 cups water, stirring well to combine.

Crumble in the pork bouillon cube and add the minced bird’s eye chili peppers, fish sauce, and brown sugar.

Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour.

The long, gentle cooking will tenderize the ribs and allow the flavors to meld together beautifully.

Step 4: Enrich with Liver Spread and Add Hearty Vegetables

• 6 tbsp liver spread
• 1 1/2 cups potatoes from Step 1
• 1 cup carrots from Step 1

After 1 hour of simmering, stir in the 6 tablespoons of liver spread until completely dissolved—this adds a rich, savory depth that’s characteristic of Filipino caldereta.

Add the prepared potatoes and carrots from Step 1, stir well, and simmer uncovered for 5 minutes to allow the vegetables to begin softening while the liver spread fully integrates into the sauce.

Step 5: Add Quick-Cooking Vegetables and Season to Finish

• 2 bell peppers, cut into strips from Step 1
• 3/4 cup green peas
• salt to taste
• 1/2 tsp ground black pepper

I’ve learned that adding delicate vegetables like peppers and peas at the very end preserves their bright color and slight crunch.

Stir in the bell pepper strips and green peas and cook for another 3 minutes.

Taste the stew and adjust seasoning with salt and black pepper to your preference.

The liver spread should provide plenty of umami, but a pinch more salt often brings everything into focus.

Step 6: Serve

Ladle the pork caldereta into bowls and serve hot over steamed white rice.

The rich, savory stew with tender ribs and vegetables makes for a satisfying, comforting meal.