Pork Ribs Adobo
Updated Aug. 8, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup apple cider vinegar, preferably organic and unfiltered
- 1tablespoon soy sauce
- 3small bay leaves
- 1large jalapeño, stemmed and roughly chopped
- 1side baby-back pork ribs (about 2 pounds), cut into individual ribs
- 2teaspoons sea salt
- 6garlic cloves, peeled
- 2teaspoons black peppercorns
- Cooked rice
Preparation
- Step 1
In a bowl, combine vinegar, soy sauce, bay leaves and jalapeño and set aside.
- Step 2
Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
- Step 3
Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
- Step 4
Meanwhile, heat broiler. Pour ¼ cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
Private Notes
Comments
Greetings! I did something wrong and I'm trying to get help. I wound up with a small amount of sauce, with a fat layer. I poured off the fat using a separator and wound up with almost no sauce at all, certainly not close to a quarter cup to reduce and nothing to serve on the side. What did I miss and/or do wrong? This is a sincere inquiry for me to improve, not a criticism of the recipe.
Yum. First attempt with ribs. Had fig vinegar so used fig vinegar. Nice sweet/spicy flavor. Family devoured even with the peppercorns and jalapeno.
Could this grill instead of broil?
Will same treatment work for other pork cuts?
Loved this recipe; I did the primary cooking in a stovetop pressure cooker ( 15 minutes, meat falling off) and then under the grill as per recipe. Absolutely loved it! And easy enough to make with a 3-week old baby, :)
Followed all the steps. Left the ribs marinating in the fridge for a day cuz too busy. Thought the marinate was too little to keep simmering for an hour, added 4 ladles of pork stock, 30 minutes in tasted the sauce and didn't like how acidic it was so added a table spoon of honey. It came out very tasty. Followed another review, added corn flour to help thicken the sauce once the ribs were removed. So good because then there was a good amount of super tasty sauce for the rice to soak up.
The recipe was ok. The vinegar flavor came through super strong in the ribs. They were very tender, but not my favorite flavor. I ended up not reducing the cooking liquid for a sauce as it was 1/2 fat. kinda a disappointment.
Followed as directed and it turned out beautifully. Nothing left over. A crowd pleaser.