Entree: Philippines – Luzon – Pork Spare Ribs Adobo (Adobong Baboy) (Pork Adobo Ribs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2.5 lb (1.1 kg) pork spare ribs, cut into serving lengths
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) cane vinegar or white vinegar
- 1 cup (240 ml) water
- 6 cloves garlic, smashed
- 3 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 2 tbsp (30 ml) brown sugar (optional)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 2 scallions, sliced (for garnish)

Instructions

1. Heat oil in a wide pot over medium-high heat. Sear ribs in batches until browned on all sides, about 4–5 minutes per batch; remove and set aside.
2. In the same pot add smashed garlic and cook until fragrant but not burnt. Return ribs to the pot and add soy sauce, vinegar, water, bay leaves, peppercorns, and brown sugar if using. Do not stir after adding vinegar for the first minute to allow the raw vinegar taste to mellow.
3. Bring to a boil, then reduce heat to low, cover, and simmer gently 45–60 minutes until ribs are fork-tender.
4. Remove lid and increase heat to medium-high to reduce the sauce to a glossy consistency, turning ribs occasionally to coat. Adjust seasoning with a splash more vinegar or soy to taste.
5. Transfer ribs to a platter, garnish with sliced scallions, and serve with steamed rice.