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…
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.
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. :)