Hello guys, here is another family favorite that I will share with you today—pork ribs adobo. This dish, along with other variations of adobo, is popular in the Philippines. Regular pork adobo is delicious but pork ribs adobo is much tastier owing to the extra flavor from the bones. You should give this a try.
Filipinos are known for our “adobo” recipes which are meat or vegetables cooked in soy sauce, vinegar, garlic and some spices. Every family has their own version depending on preferences and palate.
When it comes to cooking adobo, the ratio of soy sauce and vinegar determines how salty or sour the finished product will be.
I like my adobo cooked like “humba” Bisaya-style with the addition of brown sugar for a little hint of sweetness to offset the saltiness from the soy sauce and the tartness from the vinegar.
I also like to brown the meat in a little bit of oil first before simmering them in the sauce. But these are just personal preferences. You can go ahead and skip adding the brown sugar (although I promise it tastes a lot better with it) and just dump everything into the pot (minus the oil), and let it boil and simmer till meat is tender and sauce has reduced.*
*Note: you can let most of the sauce to dry up or have a lot more to drizzle on your rice. It’s up to you.
Prep Time: 2 minutes
Cooking Time: 1 hour 15 minutes
Yields: 7-10 pieces
Ingredients:
1 1/2 – 2 lbs pork ribs, cut into individual pieces
1 cup soy sauce
1/2 cup white vinegar
1/4 cup brown sugar
2 dry bay leaves
1/4 tsp ground black pepper
6 large cloves of garlic
3 cups water, or more as needed
2 tbsp vegetable oil for frying
Tools You’ll Need:
Knife
Cutting board
5-quart Dutch oven / cooking pot
Cooking spoon
Procedure:
1. Crush garlic cloves with the flat side of your knife to loosen the skin. Peel and set aside.
2. Heat a 5-quart Dutch oven or cooking pot over medium high heat then add the oil. Brown pork ribs about 5 minutes per side.
3. Throw in crushed garlic and saute till lightly brown and fragrant.
4. Throw in the rest of the ingredients into the pot: soy sauce, vinegar, water, bay leaves, brown sugar, and ground black pepper. Stir to mix.
5. Bring pot to boil, then turn down heat to medium low. Simmer uncovered for 1 hour until the meat is tender and sauce has reduced.
6. Remove from heat and serve with warm boiled rice.
- 1½ - 2 lbs pork ribs, cut into individual pieces
- 1 cup soy sauce
- ½ cup white vinegar
- ¼ cup brown sugar
- 2 dry bay leaves
- ¼ tsp ground black pepper
- 6 large cloves of garlic
- 3 cups water, or more as needed
- 2 tbsp vegetable oil for frying
- Crush garlic cloves with the flat side of your knife to loosen the skin. Peel and set aside.
- Heat a 5-quart Dutch oven or cooking pot over medium high heat then add the oil. Brown pork ribs about 5 minutes per side.
- Throw in crushed garlic and saute till lightly brown and fragrant.
- Throw in the rest of the ingredients into the pot: soy sauce, vinegar, water, bay leaves, brown sugar, and ground black pepper. Stir to mix.
- Bring pot to boil, then turn down heat to medium low. Simmer uncovered for 1 hour until the meat is tender and sauce has reduced.
- Remove from heat and serve with warm boiled rice.
