Beef Ribs Sinigang with Kamias (Bilimbi)

Beef ribs simmered in a tangy, savory broth with tender taro, vibrant okra, and the unique tartness of bilimbi create a comforting, flavorful bowl that's hard to resist. Add fresh spinach for a nutritious touch and enjoy every hearty bite.

Course Main Course

Cuisine Filipino

Keyword beef ribs, comfort food, hearty meal, kamias, sinigang

Prep Time 10

Cook Time 2

Total Time 2 10

Servings -8 servings

Calories 350kcal

Author Liza A

Ingredients

3 lbs beef back ribs or short ribs cut into serving pieces
8-10 pcs of taro roots peeled and cut into bite-sized pieces
½ lb okra
2 227g packages of frozen bilimbi (kamias), thawed (available in the frozen section of Asian store)
2 Serrano peppers
1 large onion sliced
Fish sauce or salt to taste
Bunch of spinach rinsed and trimmed

Instructions

Put beef ribs in a big pot and add enough water to cover it. Add salt and bring to a boil over high heat. Skim off scums accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until meats are fall off the bone tender. Add more water as needed.
Add taro and cook for 10 minutes. Add okra and cook until taro is fork tender, about 5-7 minutes.
Add bilimbi (kamias) and cook until softened, about 7-8 minutes. Using the back of a large spoon, mash kamias against side of the pot to release juice into soup.
Add peppers, onion and fish sauce or salt to taste. Stir and let simmer for 5 more minutes. Stir in spinach. Remove from heat.
Serve with steamed rice. Enjoy!

Nutrition