Name: Beef Ribs Sinigang (A Hearty Filipino Sour Soup)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5 people servings
Cuisine: Filipino
Ingredients: 3 lbs. beef ribs; 40 grams Knorr Sinigang sa Sampaloc Mix Original; 1 bunch kangkong (water spinach); 1 piece Chinese eggplant, sliced; 2 pieces tomato, quartered; 3 pieces long green pepper; 8 pieces okra; 1 small daikon radish (labanos), sliced; 10 pieces snake beans (sitaw), cut into 2-inch pieces; 1 medium onion, quartered; 8 to 10 cups water; 2 1/2 tablespoons patis (fish sauce); 1/4 teaspoon ground black pepper

A comforting, tangy, and deeply savory Filipino sour tamarind soup made with tender pressure-cooked beef ribs, daikon radish, kangkong, eggplant, and snake beans by Panlasang Pinoy.

If you are craving a comforting, tangy, and deeply savory meal, Beef Ribs Sinigang (Sinigang na Baka) is a fantastic choice. This classic Filipino sour soup features tender beef ribs simmered in a rich, tamarind-based broth alongside an array of fresh garden vegetables.

The beef bones give the soup a wonderfully full body and flavor, making it an excellent weekend meal or a hearty family dinner. Here is how to make a delicious and perfectly balanced Beef Ribs Sinigang right at home!

Chef's Secret for Velvety Soup: After the pressure cooker releases and before adding your vegetables, skim the excess rendered fat and scum off the top of the broth. This ensures a clean, crystal-clear soup where the deep beef essence and tangy tamarind harmonize without feeling heavy.

Pro Tips for the Best Sinigang

Use a Pressure Cooker: This tool cuts the meat-cooking time down to just 25 to 30 minutes, compared to the 2 to 3 hours it normally takes on a regular stovetop.
Skim for a Cleaner Broth: After the pressure releases and before adding your vegetables, skim the fat and scum off the top of the broth for a clearer, lighter soup.
Taste Before Adding the Mix: Check the savoriness of the broth right after the ribs are tender. If it tastes flat, adding a little patis early on builds a savory base before the sourness takes over.
Slice the Radish Thin: Thin slices ensure the radish becomes tender during its short cooking window, preventing thick, hard chunks from messing up your timing.
Hold Back Some Broth: Keep a little plain broth aside. The soup thickens as the vegetables sit, so having extra broth allows you to easily loosen it up the next day.

Cooking Progress Step 1 of 8

Step 1

1. Pressure Cook the Ribs

Combine the water and beef ribs in a pressure cooker and cook for 25 to 30 minutes until fall-apart tender. (Note: Once the beef is tender, you can transfer the contents to a larger cooking pot if needed.)

CHEF'S TIP / PRO NOTE

A pressure cooker cuts the meat-cooking time down to just 25 to 30 minutes, compared to the 2 to 3 hours it normally takes on a regular stovetop. Skim the fat and scum off the top of the broth for a clearer, lighter soup.

Step Timer

28:00

Step 2

2. Build the Base

Add the quartered onion and tomato to the pot and cook for 3 minutes until softened and releasing their natural flavors.

CHEF'S TIP / PRO NOTE

Taste the broth right after the ribs are tender. If it tastes flat, adding a little patis early on builds a rich savory base before the sourness takes over.

Step Timer

03:00

Step 3

3. Add the Souring Agent

Stir in the Knorr Sinigang sa Sampaloc Mix until it dissolves completely into the bubbling beef broth.

CHEF'S TIP / PRO NOTE

Stirring the tamarind mix directly into hot broth prevents clumping and distributes an even tanginess throughout the soup.

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02:00

Step 4

4. Cook the Radish

Put the sliced daikon radish (labanos) into the pot, cover, and cook for 5 minutes.

CHEF'S TIP / PRO NOTE

Thin slices ensure the radish becomes tender during its short cooking window, preventing thick, hard chunks from messing up your timing.

Step Timer

05:00

Step 5

5. Simmer the Vegetables

Add the long green pepper, okra, snake beans, eggplant, and the kangkong stalks. Cover and cook for another 5 minutes.

CHEF'S TIP / PRO NOTE

Adding sturdier vegetables and kangkong stalks first lets them soften nicely without making delicate leafy greens soggy.

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05:00

Step 6

6. Season

Season the broth with the patis and ground black pepper to achieve the perfect savory-sour harmony.

CHEF'S TIP / PRO NOTE

Adjust the fish sauce according to your taste, remembering that the acidity from tamarind enhances perception of saltiness.

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01:00

Step 7

7. Wilt the Greens

Add the kangkong leaves, cover the pot, and immediately turn the stovetop off. Let it sit for 5 minutes so the residual heat gently cooks the leaves without making them overly soft.

CHEF'S TIP / PRO NOTE

Turning off the heat preserves the bright emerald green color and essential vitamins of the water spinach leaves.

Step Timer

05:00

Step 8

8. Serve

Transfer to a serving bowl and serve piping hot with plenty of warm white rice!

CHEF'S TIP / PRO NOTE

Keep a little plain broth aside. The soup thickens as the vegetables sit, so having extra broth allows you to easily loosen it up the next day.

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