Baby Back Ribs With Adobo Glaze Recipes

FILIPINO ADOBO WITH BABY BACK RIBS

Steps:

• Combine soy sauce and next 7 ingredients(until black pepper) and whisk to dissolve sugar into sauce, set aside.
• Preheat oven over 350 degrees. Heat a braising pan or deep skillet (I recommend to use oven-safe pan such as dutch oven or cast iron pan) over high heat; add oil. Sear pork ribs 3 minutes each side or until golden brown. It doesn't need to be cooked- we just want nice sear on each ribs. Do 2 batches if that's necessary for really nice golden brown seared ribs.
• Tap excess oil on pan with kitchen paper towel and place seared pork ribs all back into pan or roasting pan if you are using. Pour sauce we made earlier. Cover with aluminum foil first then cover with lid. If not, you might ruin your lid from splashing soy sauce and sugar mixture. Place into preheated oven, braise for 1 hour 30 minutes.
• Remove pan from oven and bring back to stove. Uncover and cook for additional 10 minutes until meat has a nice caramelization and liquid reduced- as sticky glaze on ribs.
• Transfer ribs on a serving plate and spoon out most fat out from pan. Add in green onion and lime juice to sauce and mix.
• Pour sauce over ribs and serve warm. Enjoy with a warm cooked jasmine rice! ????

BABY BACK RIBS WITH ADOBO GLAZE

Steps:

• In a pot over medium heat, combine pork ribs, soy sauce, vinegar, sugar, garlic, peppercorns, and bay leaves. Bring to a boil, skimming scum that may float on top. Lower heat, cover and continue to cook for about 1 to 1-1/2 hours or until ribs are fork-tender. Remove ribs from pot and set aside.
• Add bread crumbs, honey, and butter to the adobo sauce and simmer for about 5 minutes.
• Spread bread mixture on ribs and arrange in a single layer on a baking sheet. Bake in a 385 F oven for about 10 to 15 minutes or until lightly caramelized. Serve hot.

PORK RIBS ADOBO

Steps:

• In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
• 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.
• 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.
• Meanwhile, preheat broiler. Pour 1/4 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.