Nilagang Pork Ribs

How to cook nilagang pork ribs? It’s easy! What I love about pork ribs is that even though they have bones, they’re still easy to eat. You can even choose the kind of ribs you want – fattier or leaner, depending on your preference. I personally like ribs because the flavor really soaks into the meat.

This pork ribs recipe is what some would call a stew—or more specifically, a pork ribs stew. There are so many ways to cook “nilaga,” and every version has its own twist. My version, for example, is not the traditional Filipino nilagang baboy (boiled pork soup).

We were at Woodman’s Supermarket when I saw some Thai bananas, and I thought… why not make nilaga with a little twist? It’s not rainy season yet, but a hot bowl of broth is always comforting. I had never cooked or even tasted Thai bananas before, so I thought I’d add them to the pot.

If you don’t have pork ribs, don’t worry, you can definitely use other cuts of pork. For best results, use a cut that has a bit of fat because fat adds flavor to the broth. You could also use chicken or beef as a substitute in this recipe.

Saba vs. Thai Bananas in Nilaga

If you have saba bananas on hand, even better! Saba is perfect for dishes like this because it holds its shape even after boiling. Thai bananas are okay too, but they tend to break apart more when cooked. That’s something to keep in mind if you want your bananas to stay intact in the stew.

What About Vegetables?

You will notice that I didn’t add a lot of vegetables to this dish. Sometimes I skip the greens and stick with just potatoes and corn, and for us, that’s already enough. But feel free to add more vegetables, especially Filipino favorites like pechay or bok choy. You can also add napa cabbage or whatever you like. Just adjust the amount of water and be sure to taste it before turning off the heat.

My Tip: Don’t Skip the Corn

Here’s a little tip… don’t skip the corn! Once the broth gets infused with the sweetness of the corn, it becomes incredibly delicious. Honestly, even without rice, a piece of corn is more than enough.

Ingredients

• 1/2 slab pork spare ribs, rinsed and cut between the bones
• 2 ears of corn, cut into 4 pieces
• 2 large potatoes, diced
• 2 Thai bananas or saba, peeled and cut into bite-sized pieces.
• 4–5 pork bouillon cubes (or more, to taste)
• 5 cups water

Instructions

1. In a large pot, pour in the water and add the pork ribs. Bring to a boil and simmer for about 20 minutes, or until the meat is partially cooked.
2. Remove the ribs from the pot and set them aside. Skim off and discard any scum or foam from the broth.
3. Add the corn to the pot and boil for around 15 minutes, just until it’s halfway cooked.
4. Return the pork ribs to the pot. Add the diced potatoes, Thai bananas, and pork bouillon cubes. Simmer until all ingredients are fully cooked and tender.
5. Before turning off the heat, taste the broth and adjust the seasoning if needed. Add more bouillon cubes, or season with salt and pepper to your preference.
6. Serve hot—perfect as a hearty soup or paired with steamed rice. Enjoy!

I hope you enjoy this simple twist on pork ribs nilaga. Feel free to leave a comment below if you have suggestions or if you’d like to share your thoughts.

Other Pork Stew Recipes You Might Like

• Nilagang Baboy (Pork Stew)