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 as directed and it turned out beautifully. Nothing left over. A crowd pleaser.
I am wondering what thickens the sauce. It seems to me that it will just evaporate. To play it safe I would cook the ribs in the oven at 300 (step 3) until tender then proceed to step 4.
I used Bragg’s apple cider vinegar - a bit less than the recipe called for - and added some pomegranate molasses we had sitting around, wondering if it was even still good. Cayenne pepper subbed for the missing jalapeño, and a few other spices were added - adobo, mexican oregano, onion and garlic granules. Marinated for 8 hours, and…WOW. Just love the way the vinegar mellowed and its effect on the meat. An absolute keeper. For those who think there’s too much vinegar, you can slather with a more traditional bbq sauce before broiling,