Pork Ribs Adobo

Pork ribs adobo is a version of adobo made with pork ribs instead of the usual cuts. The bones add extra flavor to the sauce as it cooks, and the meat becomes very tender.

This recipe is very easy to make. Once everything is in the pot, just let it simmer until the sauce reduces and coats the meat.

Ingredients You'll Need

Notes and Substitutions

• Ribs: I like using pork spare ribs or baby back ribs for this recipe. They have enough fat to keep the meat tender, and the bones add flavor to the sauce. You can also use country-style ribs.
• Ginger: Not always used in adobo, but it works well with pork ribs. It helps with the smell and adds extra flavor.
• Soy sauce: Not all brands are the same. Some are saltier than others, so it's better to start with less and adjust later if needed. I also used some dark soy sauce for color.
• Vinegar: Cane vinegar or coconut vinegar are best for adobo. You can also use white vinegar, apple cider vinegar, or rice vinegar.

How to Make Pork Ribs Adobo (Step-by-Step)

Step 1: Parboil the ribs

If the ribs are in a full rack, cut them between the bones into individual pieces. Rinse them until the water runs clear.

Place 2 pounds pork ribs in a pot and add enough water to cover.

Bring to a boil and cook for about 10 minutes, until foam and scum rise to the surface.

Drain the ribs in a colander and rinse them well under running water.

This step removes impurities and any small bone fragments. It also helps reduce the strong pork flavor and keeps the sauce cleaner.

Step 2: Cook the aromatics

Heat 1 tablespoon oil in a wide pot over medium heat.

Add 1 thumb-size piece ginger (minced) and sauté until fragrant.

Add 8 cloves garlic (minced) and 1 medium onion (chopped). Cook for about 2 minutes until the onion softens.

Add 1 teaspoon peppercorns (whole or cracked) and cook for another 30 seconds to bring out their flavor.

Step 3: Add the ribs

Add the ribs to the pot and increase the heat to medium-high.

Cook for about 5 minutes, stirring and turning the ribs so they lightly brown and pick up some flavor.

Stir occasionally so nothing burns on the bottom.

Step 4: Add seasonings and simmer

Add:

• ⅓ cup vinegar
• 3 tablespoons regular soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar (more to taste)
• 3 bay leaves
• 1½ cups water (more as needed)

Mix and bring to a boil.

Cover and lower the heat. Let it simmer for 30 to 45 minutes, or until the ribs are tender.

Add a little more water if the sauce gets too low.

Step 5: Reduce the sauce

Once the ribs are tender, uncover the pot.

Let the sauce cook down until it thickens and starts to coat the ribs.

If you want a drier, stickier adobo, keep cooking until most of the sauce has reduced and the ribs start to lightly fry in the remaining fat.

Step 6: Serve

Once the sauce has reduced to your liking, turn off the heat. Taste and adjust the sauce if needed.

Serve your pork ribs adobo warm with steamed rice.

Cooking Tips

• Parboil the ribs first. This helps remove impurities and keeps the sauce cleaner.
• Use plenty of garlic. Garlic is a big part of adobo flavor. You can add more if you like.
• Adjust the soy sauce if needed. Some soy sauce brands are saltier than others. Start with a little less and adjust later.
• Add water if needed. If the sauce gets too low while cooking, add a little water.
• Adobo tastes better the next day. Like many stews, the flavor gets even better after it sits overnight.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Adobo also freezes well for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

What to Serve With Pork Ribs Adobo

• Sinangag: Fried rice cooked with lots of garlic.
• Java rice: An orange-colored fried rice with garlic, turmeric, and annatto.
• Atchara: A sweet and tangy pickle made with green papaya, carrots, and peppers.
• Ensaladang talong: Grilled eggplant salad mixed with tomatoes and onions.
• Ensaladang mangga: Mango salad with tomatoes,onions, and shrimp paste.
• Ginisang kangkong: Water spinach sautéed with garlic.
• Ginisang sayote: Chayote sautéed with aromatics.