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Beef Ribs Sinigang

A hearty, tangy soup with fall-off-the-bone beef ribs and fresh vegetables.
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Ingredients Method

Ingredients
  

  • 3 lb beef ribs
  • 40 gram Knorr Sinigang sa Sampalok Mix
  • 1 bunch kangkong (water spinach)
  • 1 medium eggplant, sliced
  • 2 ripe tomatoes, quartered
  • 2 pcs long green chili (siling haba)
  • 8–10 pcs okra
  • 1 small daikon radish (labanos), sliced
  • 10 pcs snake beans (sitaw), cut into 2-inch pieces
  • 1 medium onion, quartered
  • 8–10 cups water
  • 2 ½ tbsp patis (fish sauce)
  • ¼ tsp ground black pepper

Method
 

  1. Pressure Cook the Beef: Place the beef ribs and water in a pressure cooker. Cook for 25–30 minutes until the meat is fork-tender. You can transfer it to a larger pot afterward if needed.
  2. Build the Flavor: Add the onions and tomatoes into the broth. Let it simmer for about 3 minutes.
  3. Add Sourness: Stir in the sinigang mix and let it fully dissolve into the broth.
  4. Add Root Veggies: Drop in the labanos (daikon radish), cover, and cook for 5 minutes.
  5. Layer the Rest: Toss in the long green chili, okra, sitaw, eggplant, and kangkong stalks. Cover and simmer for another 5 minutes.
  6. Season: Add patis and black pepper to taste.
  7. Finish with Greens: Lastly, add the kangkong leaves. Turn off the heat, cover, and let the residual heat wilt the greens for about 5 minutes.
  8. Serve Hot: Transfer to a large serving bowl. Pair with warm rice and enjoy!