Equipment
* optional
Ingredients
Meat & Marinade
- 1500 g pork ribs, cut into individual ribs
- 120 ml soy sauce
- 120 ml cane vinegar
- 1 garlic, crushed and peeled
Braising Liquid
- 240 ml water
- 5 g whole black peppercorns
- 4 dried bay leaves
- 30 g brown sugar
- 30 ml vegetable oil
Nutrition (per serving)
Method
Combine the soy sauce, vinegar, and crushed garlic in a large bowl. Add the ribs and toss to coat. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
Remove ribs from the marinade (reserve the marinade). Pat the ribs dry with paper towels to ensure a good sear.
Heat oil in a Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, about 2-3 minutes per batch. Remove seared ribs and set aside.
Return all ribs to the pot. Pour in the reserved marinade, water, peppercorns, bay leaves, and sugar (if using). Bring to a boil, then lower heat to a simmer. Cover and braise for 60 to 90 minutes until the meat is tender and pulling away from the bone.
Once tender, remove the ribs and place them on a foil-lined baking sheet. Increase the stove heat to high and boil the remaining sauce until reduced to a thick, syrupy glaze, about 10-15 minutes.
Preheat your oven's broiler (grill setting). Brush the reduced glaze generously over the ribs.
Broil the ribs for 3-5 minutes until the sauce bubbles and caramelizes into a dark, sticky crust. Watch closely to prevent burning.
Chef's Notes
- The ratio of soy sauce to vinegar is personal; 1:1 is a classic starting point, but feel free to adjust. Some prefer it saltier (more soy) or tangier (more vinegar).
- Letting the adobo rest before the final broil allows the meat fibers to relax and reabsorb juices.
- Using bone-in ribs adds significant depth and collagen to the sauce, creating a richer glaze than boneless cuts.
- Serve with plenty of steamed white rice to balance the potent salty-sour flavor profile.
Storage
Refrigerator: 4 days — Adobo improves in flavor after a day as the meat absorbs the sauce further.
Freezer: 2 months — Freeze in sauce to prevent drying out.
Reheating: Reheat gently on the stovetop with a splash of water, or in the microwave covered.
