Pork Ribs Recipe Pinoy Sabaw: Filipino-Style Pork in Light Broth

This Filipino-style pork rib dish brings comfort in every spoonful. The light broth, or sabaw, enhances the natural flavors of the pork without overpowering it.

I developed this recipe to capture the simplicity and heartiness of traditional Pinoy cooking. The key is a balanced broth that complements the tender pork ribs.

The result is a savory soup with fall-off-the-bone meat, perfect for any meal. It’s a dish that feels like home.

Serve with steamed rice to soak up every last drop of the flavorful broth. This creation is ready to warm your table.

Ingredients for Pork Ribs Recipe Pinoy Sabaw

Simple ingredients for a comforting Pinoy-style pork rib sabaw that feels like home.

The pork ribs are everything here. Baby back ribs work fine, but spare ribs have more flavor and fat for that fall-off-the-bone texture. Ask your butcher to cut them into individual ribs if they’re not already. Filipino markets often carry pre-cut ribs perfect for sabaw. Look for ribs with good marbling—they’ll stay tender through the long simmer.

No fish sauce? Salt plus a splash of soy sauce gets you close but lacks that umami depth. Out of scallions? Leeks or regular onions work in a pinch. For the ginger, fresh is non-negotiable—dried just doesn’t have the same bright kick. If you can’t find napa cabbage, bok choy or regular cabbage are great substitutes. Just add them 10 minutes before serving.

The broth tastes even better the next day after flavors meld overnight. Keeps in the fridge for 3-4 days or freezes beautifully for 3 months. I like to make a big batch—the ribs reheat perfectly (just don’t boil them too hard or they’ll fall apart).

Step-by-Step Instructions for Filipino-Style Pork Ribs in Light Broth

This method delivers tender ribs in a clean, flavorful sabaw that comforts with every spoonful.

Step 1: Parboil the Ribs for Clean Broth

Place the 2 lb Pork Spare Ribs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes. You’ll see scum rise to the surface—this removes impurities for a clearer broth.

Drain and rinse the ribs under cold water, scrubbing off any remaining scum. This step ensures your final sabaw stays light and clean, not murky. Pat the ribs dry with paper towels before proceeding.

Step 2: Build the Aromatic Base

In the same pot, combine the 8 cups Water, 1 whole Yellow Onion (quartered), 6 cloves Garlic Cloves (smashed), 4 whole Scallions (white parts only), 1 whole Fresh Ginger Root (sliced), 2 pieces Bay Leaves, and 10 pieces Whole Black Peppercorns (lightly crushed).

Bring to a boil over medium-high heat, then add the parboiled ribs. The aromatics should perfume the kitchen within minutes. Reduce heat to maintain a gentle simmer—you want subtle extraction, not aggressive boiling that toughens the meat.

Step 3: Season and Simmer to Tenderness

Add the 2 tbsp Fish Sauce, 2 tbsp Soy Sauce, and 1 tsp Salt. Stir to distribute the seasonings evenly. The liquid should taste slightly under-seasoned at this point—it will concentrate as it reduces.

Cover and simmer for 45-60 minutes until the ribs are fork-tender. You’ll know they’re done when the meat starts to pull away from the bone with minimal resistance. Skim off any fat or foam that surfaces during cooking for a cleaner broth.

Step 4: Add Vegetables and Finish

Add the 0.5 whole Napa Cabbage (cut into wedges) and 2 whole Carrots (sliced into chunks). The cabbage should be partially submerged—it will soften beautifully in the hot broth. Simmer for another 8-10 minutes until the vegetables are tender-crisp.

The scallion greens go in last—add them 2 minutes before serving for a fresh, vibrant finish. Taste and adjust seasoning if needed, but remember the fish sauce and soy sauce already add significant saltiness.

Ladle the sabaw into bowls with ribs and vegetables, ensuring each serving gets a mix of everything. The broth should be light but deeply flavorful, with the pork falling off the bone.

Essential Equipment for pork ribs recipe pinoy sabaw

Large Stock Pot

A 5-6 quart stock pot is essential for this dish. I use my Cuisinart Multi-Clad Pro—it’s heavy enough to distribute heat evenly and prevent hot spots that could toughen the ribs. The wide base also makes skimming impurities easier. 🔥

Fine Mesh Skimmer

You’ll need this for removing scum during parboiling and skimming fat later. I prefer the OXO Good Grips version with a long handle—it reaches into deep pots without burning my hand. A slotted spoon works in a pinch but isn’t as effective.

Sharp Chef’s Knife

For prepping aromatics, a 8-inch chef’s knife is ideal. I’ve used my Wüsthof Classic for years—it handles quartering onions and smashing garlic with ease. Keep it sharp to avoid crushing the ginger fibers.

Wooden Spoon

A sturdy wooden spoon helps stir without scratching your pot. I like the Olivewood ones from Boston’s Haymarket—they’re gentle on cookware and add a rustic touch. Perfect for stirring the sabaw as it simmers.

Tongs

For handling the ribs, 12-inch locking tongs give you control without getting your hands too close to the heat. I recommend OXO’s spring-loaded version—they’re comfortable for long cooking sessions. Essential when testing rib tenderness.

Fine Mesh Strainer

If you want ultra-clear broth, strain it through a fine mesh strainer before serving. I use a Cuisinox model that fits over my stock pot. This step is optional but makes the sabaw restaurant-quality. 💫

Frequently Asked Questions