This is a Sunday favorite at my house — gotta have sinigang, gotta have ribs. And my Glenn is forever thankful for my introducing him to one of Filipinos comfort foods, sinigang, it’s a treat for him, “I smell sinigang, I like it!”. This isn’t how Filipinos normally cook sinigang…it’s the uncomplicated version for a lazy Sunday lunch. Try it, and it’s “sinigang-good” everytime!
PORK RIBS SINIGANG (Ribs in Sour Tamarind Soup)
2 lbs pork ribs, washed and cut between bones to separate
1 medium onion, peeled and quartered
1 can (14 oz) diced tomatoes, undrained
1 pack (40 g) Knorr Tamarind Soup Mix
1 to 2 tablespoons patis or fish sauce
3 pcs sweet potatoes, peeled and cut in big chunks
vegetables (I use broccoli, green beans, cabbage or bok choy)
Place ribs in a stockpot and add cold water just to cover the ribs. Bring to a heavy boil, then drain, discarding the water. Add to the pot the chopped onion, diced tomatoes, Knorr tamarind soup mix and fish sauce. Pour 8 cups of water over, cover the stockpot and bring water to boil. Lower heat and let ribs continue to cook in the simmering broth until almost tender. Add the sweet potato chunks and when almost softened, put in rest of the vegetables to cook for about 5 minutes. At this time, cooked ribs are so tender enough that the meat literally falls off the bone (the way we love ribs!).
Serve with white rice.
Note: Don’t have vegetables in the fridge? Quick solution is open a can of spinach and add at the already tender ribs and cook until spinach just heated through.
Now, I told you it is that uncomplicated…go ahead and enjoy!