When you’re looking for something different from barbecue, try this recipe for Filipino pork ribs adobo. You’ll love these perfectly fall-off-the-bone ribs using just eight simple ingredients. Pour the delicious sauce over a bed of rice and serve them alongside your favourite veg. Dude especially loves the slight tanginess of the sauce but that’s what is so great about this recipe. You can adjust the flavours however you like. If you like more tang, up the vinegar or not so sweet, add less sugar.
Alternatively, marinate the ribs at least an hour up to overnight and grill the ribs on the barbecue. In a small pot on high heat, reduce the marinade. Baste the ribs with the sauce until browned and caramelized. You can also cook them low and slow in the oven. But in the summer heat, I prefer using my electric pressure cooker.
Ingredients
2 racks pork back ribs, cut into rib segments
¾ cup soy sauce
½ cup vinegar
¼ cup brown sugar
1 onion, cut into eighths
6 cloves garlic, smashed
2 teaspoon peppercorn
2 bay leaves
Instruction
- Remove the silver skin from the back ribs and cut into individual bone segments and place into a large mixing bowl. Add soy sauce, vinegar, and brown sugar. Mix well.
- Add onion, garlic, peppercorn, bay leaves and ribs into the inner cooking pot of an electric pressure cooker.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the cooking is done, quick release the pressure.
- Press Sauté, adjust to high. Simmer for another 10 minutes until the sauce thickens and is reduced roughly by half, stirring occasionally.
- Preheat the broiler. Line a sheet pan with aluminum foil. Lay the ribs down. Brush the ribs with the sauce. Broil for 3-5 minutes until the ribs are browned and caramelized.
- Flip the ribs over and brush with more sauce. Broil for another 3-5 minutes until ribs are browned and caramelized.
- Pour any remaining sauce over the ribs and serve with Jasmine rice.
Pork Ribs Adobo
Ingredients
- 2 racks pork back ribs cut into rib segments
- ¾ cup soy sauce
- ½ cup vinegar
- ¼ cup brown sugar
- 1 onion cut into eighths
- 6 cloves garlic smashed
- 2 teaspoon peppercorn
- 2 bay leaves
Instructions
- Remove the silver skin from the back ribs and cut into individual bone segments and place into a large mixing bowl. Add soy sauce, vinegar, and brown sugar. Mix well.
- Add onion, garlic, peppercorn, bay leaves and ribs into the inner cooking pot of an electric pressure cooker.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the cooking is done, quick release the pressure.
- Press Sauté, adjust to high. Simmer for another 10 minutes until the sauce thickens and is reduced roughly by half, stirring occasionally.
- Preheat the broiler. Line a sheet pan with aluminum foil. Lay the ribs down. Brush the ribs with the sauce. Broil for 3-5 minutes until the ribs are browned and caramelized.
- Flip the ribs over and brush with more sauce. Broil for another 3-5 minutes until ribs are browned and caramelized.
- Pour any remaining sauce over the ribs and serve with Jasmine rice.
While I initially had reservations about the vinegar quantity, the outcome was exceptional; the ribs were absolutely delicious. This recipe will certainly be repeated. Thank you so much for sharing it.