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Filipino Adobo Pork Ribs

Tender pork ribs braised in a tangy, savory adobo sauce of soy, vinegar, garlic, and bay leaves.

Details
Source Traditional Filipino recipe
Cuisine Filipino
Servings 4-6
Prep Time 15 minutes + 1-2 hours marinating
Cook Time 2½-3 hours
Storage Fridge 4-5 days • Freeze 3 months • Reheat gently on stovetop or microwave

Ingredients

Ribs

Ingredient Imperial Metric
Pork baby back ribs or spare ribs, cut into individual ribs or 2-rib sections 3 lb 1.4 kg

Adobo Braising Liquid

Ingredient Imperial Metric
Soy sauce ¾ cup 180 ml
White cane vinegar (or distilled white vinegar) ¾ cup 180 ml
Water 1 cup 240 ml
Brown sugar, packed ⅓ cup 65 g
Garlic, cloves separated, peeled, and crushed 1 whole head (10-12 cloves) 1 whole head (10-12 cloves)
Whole black peppercorns 2 tbsp 12 g
Dried bay leaves 5-6 5-6
Vegetable or canola oil 1 tbsp 15 ml

Garnish (Optional)

Ingredient Imperial Metric
Scallions, thinly sliced 2 2
Toasted sesame seeds 1 tbsp 9 g

Instructions

Marinate

  1. In a large bowl, combine soy sauce, vinegar, water, brown sugar, crushed garlic, peppercorns, and bay leaves. Stir until the sugar dissolves.
  2. Add the ribs and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

Sear

  1. Remove the ribs from the marinade and pat dry with paper towels. Reserve all the marinade.
  2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the ribs until browned on all sides, about 2-3 minutes per side. Set browned ribs aside.

Braise

  1. Return all ribs to the pot. Pour the reserved marinade over the ribs.
  2. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1½ to 2 hours, turning the ribs occasionally, until the meat is very tender and pulls easily from the bone.

Reduce the Sauce

  1. Remove the lid and increase the heat to medium. Simmer uncovered for 20-30 minutes, turning the ribs occasionally, until the braising liquid reduces to a thick, glossy sauce that coats the ribs.
  2. Remove and discard the bay leaves.

Optional Broiler Finish

  1. For caramelized edges, transfer the ribs to a foil-lined sheet pan, brush generously with the reduced sauce, and broil on high for 3-5 minutes, watching carefully to avoid burning.

Serve

  1. Arrange the ribs on a platter, spoon the remaining sauce over the top, and garnish with sliced scallions and sesame seeds if desired.
  2. Serve with steamed white rice.

Notes

  • Vinegar is key. Traditional Filipino adobo uses cane vinegar (sukang maasim). White distilled vinegar or apple cider vinegar are acceptable substitutes. Do not stir the pot for the first 10 minutes of braising — this allows the vinegar's sharp acidity to cook off and mellow.
  • Low and slow. Keep the braise at a gentle simmer, not a rolling boil, to keep the meat from toughening.
  • Make ahead. Adobo tastes even better the next day. Refrigerate the ribs in the sauce overnight and reheat gently before serving.