Sinigang na Baka (Spareribs)

Sinigang na Baka (Spareribs)
Sinigang na Baka (Spareribs). Sinigang one of most well-liked Filipino way of cooking meat, fish and seafood. Tamarind fruit or sampalok is the most used paasim, but actually there are many fruits that are used, bayabas, kamias or even santol.

I like to use gabi or taro root on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables.


1 k. beef spareribs
2 medium size onion, quartered
2 medium size tomato, quartered
1 radish, sliced diagonally
4 gabi (taro root), cubed
2 medium size eggplant, sliced diagonally
1 bundle sitaw, cut into 2″ length
1 bundle kangkong leaves
2 tbsp sampaloc sinigang mix
4 siling haba

Cooking procedure:

Cut beef spareribs into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. Add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt. Add in eggplant, sitaw, and radish, cook for 3-5 minutes.Then add kangkong leaves and sili haba. Cook for another 2-3 minutes or until vegetables are cooked. Serve hot.

See other Meat Sinigang recipes; 

Pork Tail Sinigang sa Sampalok 
Pork Ribs Sinigang with Upo 
Sinigang na Lechon 
Sinigang na Manok with Banana Blossom 
Sinigang na Corned Beef 
Sinigang na Beef Kamto 
Sinigang na Bulalo 
Sinigang na Baboy (Buntot)


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