PORK RIBS ADOBO

Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables sometimes marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. We use any kinds of meat for this dish and it usually comes out delicious. 

For a tougher kinds of meat, I would marinate it overnight with the same ingredients to tenderize it and more flavor can soak in then simmer it with the marinade the next day. Let the meat turn brown and until there is a little juice left, then it’s done.  Don’t forget to adjust the flavor though. Another way of doing it is what I did here in this recipe, I used baby back ribs. It doesn’t take long to tenderize it, so I did not marinate it. Just boiled it with seasoned water and let it boil down so flavor can soak in before sauteing. I’ve tried a lot of different adobo, but this one is by far the best one! 

INGREDIENTS:

• 2 lbs pork ribs
• enough water to cover the meat
• 1/8 cup olive oil
• 1 tbsp knorr chicken powder
• 1/2 cup white distilled vinegar
• 4 whole bay leaves
• 6 cloves garlic, minced
• 1/2 cup onions, minced
• sea salt and ground pepper
• 1/8 cup soy sauce
• 1/8 cup salted black beans, rinsed
• small batch of parsley to garnish

INSTRUCTIONS:

• Place the pork ribs in a large pot and add water enough to cover the meat.
• Add some salt, ground black pepper, knorr, half the amount of the bay leaves, half of the vinegar, and half the amount of the garlic and some soy sauce.
• Let boil for 45 minutes to one hour or until water boil down and meat turn slightly brown.
• In another warm skillet, add olive oil and saute garlic, onions, salted black beans and remaining bay leaves.
• Add remaining vinegar and soy sauce.
• Add the pork ribs directly to the skillet and add one cup of broth from the ribs
• Stir with two spatulas for distributing the sauce and all the mixtures evenly.
• Cover and simmer for 30 minutes stirring every 10 minutes.
• The ribs are done when broth is all absorbed.

Serve with Rice.

Enjoy!