Pork Ribs Adobo Recipes

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.

ORANGE CHIPOTLE PORK RIBS

Steps:

• Preheat the oven to 325 degrees F.
• Place the ribs in a roasting pan. Put the chipotle, soy, honey, garlic, orange juice and zest and onion in a blender and blend until smooth. Pour over the ribs. Add the bay leaves and enough water to almost cover the ribs (about 3/4 cup). Cover with foil and bake until the meat is fork tender and very soft, about 2 1/2 hours.
• Remove the pork from the pan and pour the liquid into a saucepan to reduce until it is a glaze-like consistency, about 10 minutes. Add the lime juice and season with salt and pepper.
• Preheat the broiler. Arrange the ribs in a single layer on a baking sheet or broiler pan and brush with the glaze. Broil until sticky and charred, about 6 minutes.

COUNTRY STYLE PORK RIBS ADOBONG

Steps:

• Mix together the vinegar, soy sauce, garlic, bay leaves, and peppercorns.
• Add pork ribs and toss to coat.
• Marinate overnight in refrigerator, turning at least once.
• Dain marinade into a large straight-sided skillet or 2 smaller skillets.
• Bring to a boil and add ribs.
• Cover and simmer for 1 hour, turning ribs over half way through.
• Add coconut milk and simmer 20 minutes longer, uncovered.
• Remove ribs and turn heat to high.
• Boil the sauce and reduce to about 1 cup.
• Strain and set aside.
• Brush the ribs with the sauce.
• Grill or broil until slightly crisp, basting with the sauce.

BRAISED RIBS WITH SPICY ADOBO

Steps:

• Place a large deep skillet with a lid over medium-high heat and add the ribs. Cook, turning as necessary and sprinkling with salt and pepper, until they are well browned, at least 10 minutes. Transfer to a plate.
• Preheat the oven to 350° F. Turn the heat under the pan to medium and add the garlic, onion, oregano, more salt and pepper, and pimentón. Cook, stirring occasionally, until the onion is well softened, about 10 minutes. Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes begin to soften, 5 to 10 minutes. Add the ribs, cover, and put the pan in the oven.
• Cook until the ribs are tender and just about falling from the bone, an hour or more. Serve immediately or cover and refrigerate for up to 2 days; reheat gently before serving.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.