26 Jul2013

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Sometimes you just hit the jackpot! Why didn’t I think of these before? We have been fooling around with ribs in our test kitchens for the past few weeks… trying classic barbecue ribs, frying ribs, stewing ribs, etc. One day, I thought I would make some ribs into adobo, something I have done in the past, here, but when they were nearly finished, I wondered out loud if they might be good grilled… so we tried it. Superb! Really, really nice…

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A quick google afterwards yielded a couple of other similar versions, the most notable one from the Dorotans’ Purple Yam (Filipino Asian restaurant in Brooklyn), but many of their ingredients weren’t in our version. At any rate, it was simple. Make some adobo with the preferred ingredients you use in your kitchen. Then, when the ribs are tender, and your grill is a nice medium steady heat (not too hot), grill them for those characteristic grill marks, dark caramelization, and added smokey flavor.

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Boil down your sauce (we tempered ours with dark muscovado sugar and some broth and a bit of cornstarch to thicken it, strained the sauce and served it drizzled over the ribs and on the side for some dipping. We hope to serve this at an upcoming outlet still on the drawing board, but I figured it wouldn’t hurt to share the idea with all of you so you can enjoy it home if you like. Be forewarned, you will need serious amounts of rice with this dish. :)

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COMMENTS:

  1. Audrey says:

    Adobo sauce can be a great marinade. Instead of using the usual bay leaves, I used kaffir lime leaves. Last week, I used it to marinade my crispy pata before frying. It was delicious.

    Jul 26, 2013 | 7:06 am

     
  2. Natie says:

    I bet pork bellly adobo, then barbecued would be great too! But the delicious bone would be missing..

    Jul 26, 2013 | 8:31 am

     
  3. MikeW says:

    “BBQ Pork Belly Adobo”, Natie, you are inspired!

    Jul 26, 2013 | 11:14 am

     
  4. Marketman says:

    Natie, will definitely try that one day soon… Was just reading a recipe for rillons, a sort of pork belly confit and was thinking of doing those as well… :)

    Jul 26, 2013 | 1:34 pm

     
  5. ami says:

    Any chance that the upcoming outlet will be here in Manila? *wishful thinking*

    Jul 26, 2013 | 2:08 pm

     
  6. Betchay says:

    Mouthwatering!

    Jul 26, 2013 | 7:00 pm

     
  7. kristin says:

    yey!good for our summer grill at the beach :) thanks MM.

    Jul 26, 2013 | 8:26 pm

     
  8. natie says:

    Only because I made adobo pork belly, then fried it in its OWN fat!! woohoo! MM, you made adobo confit before..

    Jul 27, 2013 | 12:19 am

     
  9. Corrine says:

    Sarap! thanks for sharing!

    Jul 27, 2013 | 9:56 pm

     
  10. MP says:

    OMG, just tried this yesterday and i had to struggle to make sure I stopped at 2 cups of rice! Not a good idea to be trying out new ways of cooking pork when you are on a diet… But thanks MM, this one’s another keeper for me..

    Jul 28, 2013 | 10:27 am

     
  11. Footloose says:

    No fan of flying fat, I get around the final frying part of traditional adobo by spreading the pieces in a cooky sheet and baking ‘em until golden brown. It drains more of the fat (which I surreptitiously add back just to fool myself) though acquires no smoky flavor that grilling imparts but does not require building a fire, watching and turning over the pieces either.

    Jul 29, 2013 | 9:49 am

     
  12. DhayL says:

    Mouth watering! Great! I have 2 slabs of back ribs in fridge, and was planning on making your deep fried ribs, now I have another recipe to try, adobo back ribs! SO excited! :) Thank you MM!

    Jul 30, 2013 | 1:50 am

     
  13. odessa says:

    two fav in one dish, hmmm…sarap naman!!!

    Jul 30, 2013 | 10:26 am

     
  14. AM says:

    Yummmm! Very inspiring…thank you for this recipe idea.

    Jul 31, 2013 | 2:06 am

     
 

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