Adobo is the most famous and the quiet essential Filipino viand. It may be dry or stew like dish cooked in soy sauce, vinegar, onion, garlic and spices. It is a very tasty and delicious dish that is typically served with steamed white rice.
This time, I’ll be using baby back pork ribs for the dish as it is the only available part left on the fridge. I also made chicken adobo in this exact manner, something different as hubby wants his meat adobo nicely browned by frying after being tenderized and simmered back with the sauce for a richer meat flavor.
Try this style and I’m sure you’ll be happier with your adobo.
- 1 side baby-back pork ribs (about 500 grams), cut into individual ribs
- 1/3 cup vinegar
- 2/3 cup soy sauce
- 1 medium size onion
- 1 teaspoon chopped dried bay leaves
- 6 garlic cloves, peeled & minced
- 1/2 teaspoons ground pepper
- 1 cup water
- a pinch of msg. optional
- 2 tbsp. canola oil
- In a casserole, combine all the ingredients except oil. Bring to a boil, reduce heat and simmer for 1 hour until meat is tender but make sure that there is still enough marinade, Add water if necessary. Turn off heat when meat is done. Transfer ribs in a plate and let cool, leaving the sauce in the casserole.
- Heat a skillet and put oil. Fry the ribs until nicely browned about 3 minutes each side in medium heat, turning once. While the meat browns, turn the heat to high under the sauce and boil until it’s reduced by about half. When done with the ribs, remove it from the oil and transfer back to the casserole with the sauce and simmer for a few minutes to attain a richer meat flavor.
- Serve with steamed rice. Share & enjoy!