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Pork Ribs Adobo

Pork ribs cooked in a classic adobo sauce.
Course Main Dish
Cuisine Filipino
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 627kcal
Author Nora Rey
Cost $10-$14

Equipment

  • Large pot or Dutch oven
  • Colander

Ingredients

  • 2 pounds pork ribs cut into pieces (spare ribs or baby back ribs)
  • 1 thumb-size ginger minced
  • 8 cloves garlic smashed
  • 1 medium onion chopped
  • 1 teaspoon whole or cracked peppercorns
  • ⅓ cup vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons dark soy sauce sub: regular
  • 2 tablespoons sugar more to taste
  • 3 bay leaves
  • 1½ cups water more as needed
  • Neutral oil

Instructions

Parboil the ribs

  • Rinse the ribs under running water until the water runs clear.
  • Place the ribs in a pot and add enough water to cover.
  • Bring to a boil and cook for about 10 minutes until foam rises to the surface. Drain and rinse well.

Sauté the aromatics

  • Heat oil in a wide pot over medium heat. Add the ginger and cook until fragrant.
  • Add the garlic and onion. Cook for about 2 minutes until the onion softens.
  • Add the peppercorns and cook for another 30 seconds.

Brown the ribs

  • Add the ribs and increase the heat to medium-high. Cook for about 5 minutes, turning the ribs so they lightly brown.

Add the seasonings and simmer

  • Add vinegar, soy sauce, dark soy sauce, sugar, bay leaves, and 1½ cups water. Bring to a boil.
  • Cover and lower the heat. Simmer for 30–45 minutes until the ribs are tender. Add a little water if the sauce gets too low.

Reduce the sauce

  • Uncover the pot and continue cooking until the sauce thickens and coats the ribs.
    Taste and adjust if needed. Turn off the heat.

Notes

  • Ribs: Spare ribs or baby back ribs work well. Country-style ribs can also be used.
  • Vinegar: Cane vinegar or coconut vinegar are traditional, but white vinegar or apple cider vinegar also work.
  • Soy sauce: Soy sauce brands vary in saltiness, so adjust the amount to taste if needed.
  • Ginger: Not always used in adobo, but it works well with pork ribs and adds extra flavor.
 
Cooking Tips
  • Parboiling the ribs helps remove impurities and keeps the sauce cleaner.
  • Soy sauce brands vary in saltiness. Adjust if needed.
  • If the sauce gets too low while cooking, add a little water.
  • Adobo often tastes even better the next day.

Nutrition

Calories: 627kcal | Carbohydrates: 13g | Protein: 28g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1393mg | Potassium: 513mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg