21 Jul2008


Here is a really easy recipe for adobong baby back ribs that can be replicated in almost any major international city. I had an extra rack of pork baby back ribs and decided to experiment with them a few days ago. To make, slice your rack of ribs into individual rib pieces. Add some kikkoman soy sauce, some apple cider vinegar, whole black peppercorns, bay leaves and lots of garlic and cook on the stove over medium heat uncovered until you have boiled off the acidity from the vinegar, then continue cooking, covered for say 45-60 minutes until the ribs are tender and done. You may also want to finish this off in the oven at say 350-375F instead of on the stovetop. This is definitely a “shortut” adobo recipe but it tasted pretty good nonetheless. Just watch the liquid levels and adjust by adding some water if it looks like it is drying out…


This rack of baby back ribs was relatively lean, so I felt the final product lacked fat. You may want to add more pieces of fat if you like your adobo swimming in fat. You can also opt to marinate the pork for several hours before cooking it. Experiment with cooking times in your part of the world because the quality of the pork will affect how long you will have to cook it. Served as is or quickly pan-fried and the sauce reduced to a gravy like consistency, this is comfort food at its best. Have a lot of acharra on the side or a bowl of ginisang munggo (mung beans). Lots and lots of rice. Yum.



  1. Artisan Chocolatier says:

    I think I will double dose my lipitor with this one!!! hahahaha. MM, am sure that this recipe is awesome!

    Jul 21, 2008 | 12:48 pm


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  3. Marketman says:

    Artisan, this worked really well, but I still like adobo better with even more fatty pork belly… :)

    Jul 21, 2008 | 12:51 pm

  4. peterb says:

    Fatty pork belly….i really can’t do without this…it just adds so much flavor :)

    The fat drippings on hot garlic rice…yum!

    …served with Lipitor on the side…hehe

    Jul 21, 2008 | 5:21 pm

  5. Apicio says:

    Found out that “oven finishing” works well with your authentic traditional adobo too though it dilutes the authenticity modifier somewhat. But it makes for uniform and effortless browning since it avoids spluttering, pot sticking and waste, particularly if you are duty-bound enough to mop up the residue with rice and reckless enough to ignore all allusions to Lipitor.

    First picture looks curried. Why?

    Jul 21, 2008 | 7:15 pm

  6. Hilda says:

    Oh i love this adobo recipe MM i could imagine the taste already! But i will probably opt to use the adobo recipe as a marinating sauce then grill these baby back ribs with lots of fatty matters on it..sinful but heavenly delicious!!

    Jul 21, 2008 | 7:55 pm

  7. Marketman says:

    Hilda, grilling them would be brilliant, then have them with a roasted eggplant and tomato salad! Apicio, the top photo was taken under a halogen light without a flash… so the photo suffered for it… it actually looked like a “normal” adobo in real life… peterb, yes, pork belly is utterly brilliant, period.

    Jul 21, 2008 | 9:05 pm

  8. MRS. CGX says:

    I’ve been trying different local vinegar for my adobo in search for the one that really suits my taste. So far, i’ve tried “Sinamak” I like this one because it give a slight hot and spicy taste to the adobo. I’ve also tried the “Sukang iloco” this one give a slightly sweet taste to the adobo. and among others… I haven’t tried adobo using “Pinakurat” yet but i will once I get hold of some.

    Jul 21, 2008 | 11:14 pm

  9. Mommyd2Jj says:

    I have tried cooking my Adobo B-B-Ribs with Kikkoman soy, Heinz vinegar, Mrs. Dash seasoning, lots of garlic, peppercorns, bay leaf, and some water. Boil it and reduce heat to medium until the liquid is reduced in half. The last 10 minutes I added Hoisin sauce, Oyster sauce, and Kecap Manis (sweet soy) for a different twist.
    Pair it with steam rice and cucumber salad for a real treat! Yummy-licious!!!

    Jul 22, 2008 | 12:54 am

  10. [eatingclub] vancouver || js says:

    If it’s adobo, I’m there! Love adobo with fatty meats, like ribs or belly.

    Jul 22, 2008 | 3:54 am

  11. natie says:

    yes, pork belly is the best. in fact, let me have dinner now since i have left-over pork belly adobo..you made me hungry. :-)

    Jul 22, 2008 | 5:57 am

  12. Glecy says:

    MM, your adobo ribs looks great. Want more fat, try deep frying after it gets tender. Yum!!!

    Jul 22, 2008 | 11:23 am

  13. mars says:

    I thought it was kare-kareng spareribs because of the orangish color. I will try the recipe soon. Thanks, MM

    Jul 22, 2008 | 1:31 pm

  14. Ling says:

    Will try this recipe, but I still think you soy sauce-less pork belly adobo rocks big time… I must make it AGAIN!

    Jul 22, 2008 | 9:17 pm

  15. alilay says:

    hmmmm spare ribs is on sale in the mexican grocery nearby (run by a Korean) will try this today.

    Jul 24, 2008 | 4:00 am

  16. thelma says:

    sometimes, when i want to try a different adobo, i add at the last minute of cooking fresh or dried oregano…yummy!

    Jul 25, 2008 | 4:36 am


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