This Is How I Like Beef Ribs Cooked – Truly Delicious, Fall-Off-the-Bone Goodness
If you’re craving a rich, savory beef ribs dish that’s deeply flavorful, comforting, and guaranteed to make you say “ang sarap!”, this recipe is for you. “Ganitong beef ribs na luto gusto ko” loosely means “This is the kind of beef ribs cooking I love”—and once you try it, you’ll understand why.
This dish blends Filipino-style braising with slow cooking to achieve tender meat, bold umami flavor, and a glossy, irresistible sauce. Perfect for family meals, special gatherings, or when you simply want a satisfying home-cooked dish.
Why This Beef Ribs Recipe Is So Special
- Slow-cooked until fork-tender
- Balanced flavors: savory, slightly sweet, garlicky
- Uses simple ingredients but delivers restaurant-quality taste
- Can be made on the stovetop, in a slow cooker, or even in the oven
Ingredients
For the Beef Ribs
- 1.5–2 kg beef ribs, cut into serving pieces
- 2 tablespoons cooking oil
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1 thumb-sized ginger, sliced
For the Sauce
- ½ cup soy sauce
- ¼ cup oyster sauce
- 2 tablespoons brown sugar (adjust to taste)
- 1 tablespoon banana ketchup or regular ketchup
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1½–2 cups water or beef broth
Optional Add-ins
- 1 tablespoon chili sauce (for heat)
- 1 teaspoon sesame oil (for aroma)
- Sliced spring onions for garnish
Step-by-Step Cooking Method
Step 1: Prepare the Beef Ribs
Wash the beef ribs thoroughly and drain well. This helps remove excess blood and impurities, giving you a cleaner-tasting dish.
Tip: If you want an even cleaner flavor, you can blanch the ribs for 5 minutes, discard the water, then proceed with cooking.
Step 2: Sear the Ribs for Maximum Flavor
Heat oil in a large pot or deep pan over medium-high heat. Add the beef ribs and sear until browned on all sides.
This step is crucial—it locks in juices and builds a deep, meaty flavor base.
Remove the ribs from the pot and set aside.
Step 3: Build the Aromatic Base
In the same pot, sauté:
- Onions until soft and slightly caramelized
- Garlic until fragrant (do not burn)
- Ginger until aromatic
This trio forms the flavor foundation of the dish.
Step 4: Create the Sauce
Lower the heat to medium and add:
- I am willow
- Oyster sauce
- Ketchup
- Brown sugar
- Black pepper
- Bay leaves
Stir well and let the sauce simmer for 1–2 minutes until slightly thick and glossy.
Step 5: Braise the Beef Ribs
Return the seared beef ribs to the pot. Pour in water or beef broth until the ribs are mostly covered.
Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for:
- 1½ to 2 hours, or until the beef is very tender
Stir occasionally to prevent sticking.
Step 6: Reduce and Intensify the Flavor
Once the ribs are tender, uncover the pot and let the sauce reduce for 10–15 minutes. This thickens the sauce and concentrates the flavor.
Taste and adjust:
- More sugar for sweetness
- More soy sauce for saltiness
- Chili sauce if you want heat
Step 7: Final Touches
Add a few drops of sesame oil (optional) and garnish with spring onions. Turn off the heat and let the dish rest for 5 minutes before serving.
How to Serve
This dish pairs beautifully with:
- Steamed white rice
- Garlic fried rice
- Pickled vegetables or atchara
The sauce is so good, you’ll want to pour it generously over your rice!
Cooking Tips for Extra Deliciousness
- Low and slow cooking = softer, more flavorful ribs
- Use beef broth instead of water for richer taste
- Let the dish rest before serving so flavors settle
Final Thoughts
This “Ganitong Beef Ribs na Luto Gusto Ko” recipe is the kind of meal that brings everyone to the table. It’s hearty, soulful, and packed with flavor—the ultimate comfort food done the Filipino way. Once you try it, it might just become your new favorite beef ribs recipe.
If you want, I can also:
- Turn this into a Word document
- Rewrite it in pure Filipino
- Adapt it for a slow cooker or pressure cooker
Just tell me! 
