Comments on: Barbecued Adobo Spareribs a la Marketman

By: AM

AM — Tue, 30 Jul 2013 18:06:25 +0000

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

By: odessa

odessa — Tue, 30 Jul 2013 02:26:29 +0000

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

By: DhayL

DhayL — Mon, 29 Jul 2013 17:50:18 +0000

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!

By: Footloose

Footloose — Mon, 29 Jul 2013 01:49:02 +0000

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.

By: MP

MP — Sun, 28 Jul 2013 02:27:36 +0000

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..

By: Corrine

Corrine — Sat, 27 Jul 2013 13:56:00 +0000

Sarap! thanks for sharing!

By: natie

natie — Fri, 26 Jul 2013 16:19:28 +0000

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

By: kristin

kristin — Fri, 26 Jul 2013 12:26:45 +0000

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

By: Betchay

Betchay — Fri, 26 Jul 2013 11:00:09 +0000

Mouthwatering!

By: ami

ami — Fri, 26 Jul 2013 06:08:05 +0000

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