How to Cook Pork Ribs Adobo
Pork Ribs Adobo is a flavorful Filipino dish where tender pork ribs are simmered in a tangy and savory sauce, creating a mouthwatering culinary experience.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: adobong baboy, pork adobo, pork ribs adobo
Servings: 4 servings
Calories: 342kcal
Author: Manny
- 1 kilo pork ribs e.g. baby back ribs or spare ribs
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 3 piece bay leaves
- 1 Tbsp. brown sugar
- 1 medium size onion chopped
- 6 cloves garlic minced
- 1/2 tsp. ground black pepper
- 1/2 tsp. granulated seasoning e.g., Magic Sarap, NamNam
- 3 cups water
How to cook Pork Ribs Adobo:
Soak the chopped pork ribs in water for at least 30 minutes to remove the blood and odor.
Strain the pork ribs and put in pot. Then add soy sauce, vinegar, garlic, onion, bay leaf, sugar, pepper, granulated seasoning and water.
Cook in a medium high heat for about 1 hour or until the pork is tender and the liquid has evaporated to 1 cup or less.
Just check the adobo while cooking if the liquid has dried up and add water if necessary to avoid burning the dish.
Serve hot with steamed rice.
Cooking Tips for Pork Ribs Adobo:
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Marinate for extra flavor: For an even more flavorful Pork Ribs Adobo, consider marinating the ribs in the adobo sauce overnight before cooking. This allows the meat to absorb the flavors deeply, resulting in a more robust and delicious dish.
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Adjust seasoning to taste: While the recipe provides a guideline for the amount of soy sauce, vinegar, and other seasonings, feel free to adjust them according to your personal taste preferences. Add more soy sauce for a saltier profile or increase the vinegar for a tangier kick. Experimentation can lead to your perfect balance of flavors.
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Finish with a caramelized touch: To add a delightful caramelized touch to your Pork Ribs Adobo, consider giving them a quick sear in a hot pan before serving. This step helps develop a delicious crust on the ribs, enhancing both the texture and flavor of the dish. Just be careful not to overcook the meat during the searing process.