When it really comes down to it, I am a sinigang and adobo guy. I love both dishes and they are absolutely amongst the first food items I look for when I return home from a trip abroad. This is a really simple, novice friendly recipe that hits the spot. The key to success is the cut of meat… I spotted some pork ribs in the butchers case a few days ago. Oddly, they said “shoulder ribs” and didn’t look like the prime baby back ribs or anything like that. They had sufficient amounts of meat on the bone so I thought I would try to make a simple pork rib adobo…
I just marinated the ribs in some soy sauce and vinegar with cracked peppercorns in the fridge overnight. The next day, I heated up a heavy pot and placed the ribs in the pot with lots and lots of peeled cloves or garlic and a bit more soy sauce and vinegar. I added a bit of water and let this come to a simmer, undisturbed. After the liquids had simmered for say 10 minutes, I stirred this up a bit, and covered it and let it simmer on a low flame for say 30 minutes or so. I added a touch (half tablespoon) of dark muscovado sugar about halfway through the cooking process. Watch the pot or it could dry out quickly… mine did, and I just added a bit of water to make a bit of sauce.
The ribs turned out really nicely for such minimal effort. The meat closest to the bone is always the most succulent, and this was no exception… Comfort food in the Marketman household. We sliced up a large apple mango sent to us by our bantay at the beach, who grows the mangoes on her own property nearby, and served that on the side with some rock salt. Yum. Sweetish/sour semi-ripe, mildly flavored mango in-between bites of pork rib adobo were the perfect match!