Mom’s Beer Marinated Pork Ribs

Sticky, caramelised and full of memories, this is more than just a dish, it is something I carry with me every time I cook it.  BBQ pork ribs with soy sauce, ketchup, garlic and curry powder, tender braised then baked until sticky and caramelised.

There are recipes you collect over time, and then there are recipes that find their way back to you when you least expect it. This one belongs firmly in the second category.

Earlier this year, after my mum passed away, I found myself going through her things. Slowly, carefully, not really knowing what I was looking for. Among old notebooks and scraps of paper, I came across something that stopped me in my tracks. Her handwritten recipe notes.

The pages were filled with her distinctive writing. Slightly messy, but precise in its own way. It reminded me exactly how she cooked. No fuss, no strict measurements, just instinct and years of experience guiding every move.

This BBQ ribs recipe was one of them.

And if I am being honest, I did not inherit it the proper way. I did not sit beside her and write it down. She never formally passed it on. I simply grabbed it from her notes. Stole it, really. But somehow, it feels like one of the most important things she left for me.

A Dish Meant for Special Days

Growing up, this was never an everyday dish. This was something that only appeared when there was a reason to celebrate. You would know it was coming even before seeing it. The smell would fill the house. Garlic, soy sauce, something sweet slowly caramelising.

It had that ability to bring everyone into the kitchen before it was even ready. Plates waiting, people hovering, conversations already starting.

It was never just about the food. It was about the moment it created.

A Filipino Take on BBQ Ribs

What makes this version stand out is how different it is from the usual Western style BBQ ribs. There is no heavy smoke, no thick molasses base. Instead, it leans into that unmistakable Filipino flavour profile.

Sweet, savoury and deeply aromatic.

Ketchup and soy sauce form the backbone of the sauce. Garlic is used generously, as expected. Then comes the part that makes it unique, Curry powder.

It is not something you would immediately associate with ribs, but it works beautifully. It adds warmth and depth without overpowering everything else. It is subtle, but once you taste it, you know it belongs there.

It is the kind of choice that feels very much like my mum. Practical, a bit unconventional, but always delicious.

A Dish That Travelled With Us

This dish did not just stay at home. It followed us wherever we went.

My mum had a habit of ordering ribs whenever she saw them on a menu. It was her go to. One memory that always comes back is from Amsterdam. We went to an eat all you can ribs place, and she was completely in her element.

She was enjoying every bite, comparing flavours, probably thinking about how she would tweak it when she got home. Looking back, it makes perfect sense why this recipe existed in her notebook.

She was always learning, always adjusting, always making things her own.

Cooking It Now Feels Different

For this version, I made a small adjustment. I used a standard rack of pork ribs instead of baby back ribs. It is easier to find here, and it works just as well.

The method stays true to her notes. A gentle braise first, then baking, followed by a final grill to get that sticky, caramelised finish she loved.

But cooking it now feels different.

It is no longer just about the result. It is about the process. The smell of garlic hitting the heat. The sauce thickening. The quiet moments in the kitchen where everything comes back.

A Small Piece of Her

My mum was not just a great cook. She was everything. She was both mum and dad to us, the one who made sure we had everything we needed, even when it was not easy. Her sacrifices were not loud, but they were constant.

She worked hard so we could have better opportunities. She made sure we were taken care of, always putting us first before herself. And even now, somehow, it feels like she is still doing that.

Cooking this dish feels like one last meal she prepared for us. One last way of taking care of us.

Final Thoughts

Some recipes you follow. Others you carry with you.

This one is not just about BBQ ribs. It is about memory, love and everything that comes with it. It is a reminder of where I came from and the person who made so much of it possible.

And as long as I keep making this, a part of her stays in the kitchen with me.

Mom’s Beer Marinated Pork Ribs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 30 mins
• Total Time: 1 hour 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: American

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Description

BBQ pork ribs with soy sauce, ketchup, garlic and curry powder, tender braised then baked until sticky and caramelised.

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Ingredients

Units USM Scale 1x2x3x

Ribs

• 2 kg pork ribs, cut into portions
• 2 inches ginger, sliced
• 3 cups beer

Sauce

• 1 cup tomato ketchup
• 3/4 cup soy sauce
• 1/2 cup honey or brown sugar
• 1/2 cup minced garlic
• 1 tbsp paprika
• 1 tbsp curry powder
• 1 tsp black pepper

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Instructions

1. Cut ribs into portions and pat dry.
2. Place ribs, ginger and beer in a pot. Bring to a boil, then simmer for 45 minutes to 1 hour until tender.
3. In a bowl, mix all sauce ingredients until well combined.
4. Preheat oven to 180°C. Arrange ribs on a tray and brush generously with sauce.
5. Bake for 30 to 40 minutes, turning once and basting halfway through.
6. Switch oven to grill and cook for 5 to 10 minutes, brushing with more sauce until caramelised.
7. Serve hot with rice or on its own.

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