This adobo sa gata dish is the beef version of the well known pork adobo sa gata. This is quite simple to cook and tasty specially if you are abstaining from eating pork. You just need a few ingredients that you can find in your kitchen pantry and refrigerator. Buying the beef ribs in wet market is preferable because most of the time the beef sold in supermarkets has preservatives to prolong its shelf life.
But if you have no other options, you can use it in cooking this dish. There are also other version of pork adobo sa gata is you also want to try it, check this chicken adobo sa gata recipe.
Spicy Beef Ribs Adobo sa Gata
- 2 kilos beef ribs
- 1/2 cup soy sauce
- 6 cloves garlic crushed
- 1 pc onion
- 3 pcs bay leaves
- 1/2 Tbsp. black pepper
- 2 Tbsp. oyster sauce
- 3 pcs bird's eyes chili or siling labuyo
- 1 cup coconut milk
- 2 Tbsp. cooking oil
- 3 Tbsp. vinegar
- 1 stalk onion leeks chopped
How to Cook Spicy Beef Ribs Adobo sa Gata
- Chop the beef ribs into serving pieces or let the meat vendor do the chopping. Wash the beef ribs and drain in a colander to dry.
- Combine beef ribs, soy sauce, black pepper and oyster sauce in a basin or larger mixing bowl.
- Mix all the ingredients until well combined. Set aside and marinate the beef ribs in 15 minutes.
- In an empty pan or wok, heat cooking oil and sauté onion, chilies and garlic until fragrant.
- Add the marinated beef and stir until the beef is brown. Add bay leaves, marinade and water just enough to cover the meat.
- Bring to a boil. Cover and simmer for 1 hour or until the beef is tender.
- If the beef is already tender, add vinegar and let it simmer for 1 minute. Do not stir.
- Add coconut milk and stir. Continue cooking until the sauce is slightly thick. Garnish with onion leeks and serve hot.
Cooking Tips for Spicy Beef Ribs Adobo sa Gata:
- Marinating for Flavor: Allow the beef ribs to marinate for at least 15 minutes in the mixture of soy sauce, black pepper, and oyster sauce before cooking to infuse the meat with delicious flavors.
- Slow Simmering: Achieve tender, melt-in-your-mouth beef ribs by simmering them on low heat for an extended period, typically around 1 hour, allowing the meat to absorb the rich adobo flavors and become exceptionally tender.
- Balancing Spiciness: Adjust the level of spiciness to your preference by controlling the number of chilies added; start with a small amount and gradually increase to achieve your desired heat level without overpowering the dish.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information:Amount per Serving:350g, Calories:964kcal, From fat:756, Total fat:84.5g, Saturated Fat:39.7g, Trans Fat:4.8g, Cholesterol:188mg, Sodium: 1127 Total Carbohydrate: 11g, Dietary Fiber: 2g, Sugars: 3g, Protein: 42g, Vitamin A: 9%, Vitamin C: 74%, Calcium: 5%, Iron: 30%