Pork Ribs Adobo
Updated Aug. 8, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup apple cider vinegar, preferably organic and unfiltered
- 1tablespoon soy sauce
- 3small bay leaves
- 1large jalapeño, stemmed and roughly chopped
- 1side baby-back pork ribs (about 2 pounds), cut into individual ribs
- 2teaspoons sea salt
- 6garlic cloves, peeled
- 2teaspoons black peppercorns
- Cooked rice
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Preparation
- Step 1
In a bowl, combine vinegar, soy sauce, bay leaves and jalapeño and set aside.
- Step 2
Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
- Step 3
Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
- Step 4
Meanwhile, heat broiler. Pour ¼ cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.
Private Notes
Comments
Greetings! I did something wrong and I'm trying to get help. I wound up with a small amount of sauce, with a fat layer. I poured off the fat using a separator and wound up with almost no sauce at all, certainly not close to a quarter cup to reduce and nothing to serve on the side. What did I miss and/or do wrong? This is a sincere inquiry for me to improve, not a criticism of the recipe.
Yum. First attempt with ribs. Had fig vinegar so used fig vinegar. Nice sweet/spicy flavor. Family devoured even with the peppercorns and jalapeno.
Could this grill instead of broil?
Will same treatment work for other pork cuts?
Loved this recipe; I did the primary cooking in a stovetop pressure cooker ( 15 minutes, meat falling off) and then under the grill as per recipe. Absolutely loved it! And easy enough to make with a 3-week old baby, :)
I am wondering what thickens the sauce. It seems to me that it will just evaporate. To play it safe I would cook the ribs in the oven at 300 (step 3) until tender then proceed to step 4.
I used Bragg’s apple cider vinegar - a bit less than the recipe called for - and added some pomegranate molasses we had sitting around, wondering if it was even still good. Cayenne pepper subbed for the missing jalapeño, and a few other spices were added - adobo, mexican oregano, onion and garlic granules. Marinated for 8 hours, and…WOW. Just love the way the vinegar mellowed and its effect on the meat. An absolute keeper. For those who think there’s too much vinegar, you can slather with a more traditional bbq sauce before broiling,
Ribs are inherently fatty and leave me feeling weighted down. Compared to the usual roast-in-foil technique, this method ends up way less greasy and tastier. Good cider vinegar is the key. Could have done this in a pressure cooker. Cutting the ribs apart means they are done faster and if you want, you can take the bones out before finishing the sauced meat under the broiler. Jalapenos get mellowed in the braise and do not make it too hot.
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