Comments on: Baby Back Rib Adobo a la Marketman

By: thelma

thelma — Thu, 24 Jul 2008 20:36:02 +0000

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

By: alilay

alilay — Wed, 23 Jul 2008 20:00:05 +0000

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

By: Ling

Ling — Tue, 22 Jul 2008 13:17:58 +0000

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

By: mars

mars — Tue, 22 Jul 2008 05:31:07 +0000

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

By: Glecy

Glecy — Tue, 22 Jul 2008 03:23:04 +0000

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

By: natie

natie — Mon, 21 Jul 2008 21:57:04 +0000

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. :-)

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Mon, 21 Jul 2008 19:54:28 +0000

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

By: Mommyd2Jj

Mommyd2Jj — Mon, 21 Jul 2008 16:54:35 +0000

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!!!

By: MRS. CGX

MRS. CGX — Mon, 21 Jul 2008 15:14:59 +0000

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.

By: Marketman

Marketman — Mon, 21 Jul 2008 13:05:39 +0000

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.