A rich, hearty Filipino stew made with tender beef spare ribs simmered in a savory tomato-based sauce, vegetables, and classic kaldereta seasonings.
Why You’ll Love This Recipe
This beef spare ribs kaldereta is deeply flavorful, comforting, and aromatic. The slow simmer transforms the ribs into melt-in-your-mouth tenderness while the sauce becomes thick, rich, and perfect for pairing with steamed rice. It’s an excellent dish for family dinners, gatherings, or when you want something filling and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 kg beef spare ribs, cut into serving pieces
3 tablespoons cooking oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 medium potatoes, peeled and cubed
1 medium carrot, sliced
1 cup tomato sauce
2 tablespoons tomato paste
3 cups water or beef broth
2 tablespoons liver spread
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 dried bay leaves
1 teaspoon paprika
1 teaspoon chili flakes (optional for heat)
Salt to taste
Directions
Heat the cooking oil in a large pot over medium heat. Add the garlic and onion and sauté until fragrant and softened.
Add the beef spare ribs and cook until lightly browned on all sides.
Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor.
Pour in the tomato sauce, soy sauce, and water or beef broth. Add bay leaves, paprika, and ground pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the ribs are tender.
Add the potatoes and carrots. Continue cooking for 15 minutes.
Stir in the liver spread until fully dissolved into the sauce.
Add the bell peppers and cook for another 5 minutes.
Adjust seasoning with salt and additional pepper if needed.
Serve hot with steamed rice.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cooking time: 1 hour 45 minutes to 2 hours
Total time: About 2 hours
Variations
Spicy Kaldereta: Add chopped chili or increase the chili flakes.
Vegetable-Rich: Add green peas or green beans for extra texture.
Coconut Cream Touch: Add ¼ cup coconut cream for a richer, creamier sauce.
Cheesy Version: Stir in grated cheese during the last 5 minutes of cooking for a creamier finish.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheating: Reheat on the stovetop over low heat, adding a little water or broth if the sauce thickens too much. Microwave reheating also works using short 30-second intervals.
FAQs
How do I know when the beef spare ribs are tender?
Simmer until the meat easily separates from the bone, typically around 1.5 to 2 hours.
Can I use a pressure cooker for this recipe?
Yes. Cook the ribs for 25–30 minutes under pressure, then continue with the remaining ingredients on the stovetop.
Is liver spread necessary?
It adds richness and the signature kaldereta taste, but you can substitute with a small amount of mashed chicken liver.
Can I use bone-in beef short ribs instead?
Yes, bone-in short ribs work well and create an even richer broth.
Can I make this dish ahead of time?
Absolutely. The flavors deepen after resting overnight in the fridge.
Why does my kaldereta sauce seem thin?
Simmer uncovered for a few minutes to reduce and thicken, or add a bit more tomato paste.
Can I make it without bell peppers?
Yes, but bell peppers add aroma and sweetness that balance the sauce.
Can I add olives?
Yes, green olives are a common kaldereta addition and add a pleasant briny flavor.
What can I serve with kaldereta?
Steamed rice is traditional, but garlic fried rice or even mashed potatoes pair well.
Can I make this dish less spicy?
Simply omit the chili flakes and avoid adding any spicy peppers.
Conclusion
Spare Ribs Kaldereta is a comforting, savory classic packed with deep flavors and tender beef. It’s perfect for both everyday meals and special gatherings. With its rich sauce and hearty ingredients, this dish is sure to become a family favorite.
A hearty and flavorful Filipino stew made with tender beef spare ribs simmered in a rich tomato-based sauce with vegetables and classic kaldereta seasonings. Perfect with steamed rice for a comforting meal.
Ingredients
1.5 kg beef spare ribs, cut into serving pieces
3 tablespoons cooking oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 medium potatoes, peeled and cubed
1 medium carrot, sliced
1 cup tomato sauce
2 tablespoons tomato paste
3 cups water or beef broth
2 tablespoons liver spread
2 tablespoons soy sauce
1 teaspoon ground black pepper
2 dried bay leaves
1 teaspoon paprika
1 teaspoon chili flakes (optional)
Salt to taste
Instructions
Heat cooking oil in a large pot over medium heat. Sauté garlic and onion until softened.
Add beef spare ribs and cook until browned on all sides.
Stir in tomato paste and cook for 1–2 minutes.
Add tomato sauce, soy sauce, and water or broth. Add bay leaves, paprika, and black pepper. Stir to combine.
Bring to a boil, then reduce heat. Cover and simmer for 1.5 to 2 hours until ribs are tender.
Add potatoes and carrots. Simmer for 15 minutes until vegetables are tender.
Stir in liver spread until fully incorporated.
Add red and green bell peppers and cook for another 5 minutes.
Season with salt and adjust other seasonings to taste.
Serve hot with steamed rice.
Notes
Simmer uncovered at the end if the sauce is too thin.
Substitute liver spread with mashed chicken liver if needed.
Add green olives or green peas for variation.
Use a pressure cooker to speed up the cooking process.
Letting the stew rest overnight enhances the flavor.
