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Pork Ribs Adobo
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5 from 1 vote

How to Cook Pork Ribs Adobo

Adobo is one of the most popular Filipino dish and there are many varieties of adobo you can find in Filipino cuisine.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: adobong baboy, adobong pork ribs, chicken pastil panlasang pinoy, pork adobo, pork ribs adobo
Servings: 4 servings
Calories: 342kcal
Author: Manny

Equipment

  • cooking pot

Ingredients

  • 1 kilo pork ribs e.g. baby back ribs or spare ribs
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 3 piece bay leaves
  • 1 Tbsp. brown sugar
  • 1 medium size onion chopped
  • 6 cloves garlic minced
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. granulated seasoning e.g., Magic Sarap, NamNam
  • 3 cups water

Instructions

How to cook Pork Ribs Adobo:

  • Soak the chopped pork ribs in water for at least 30 minutes to remove the blood and odor.
  • Strain the pork ribs and put in pot. Then add soy sauce, vinegar, garlic, onion, bay leaf, sugar, pepper, granulated seasoning and water.
  • Cook in a medium high heat for about 1 hour or until the pork is tender and the liquid has evaporated to 1 cup or less.
  • Just check the adobo while cooking if the liquid has dried up and add water if necessary to avoid burning the dish.
  • Serve hot with steamed rice.

Video

Notes

Cooking Tips for Pork Ribs Adobo:

Soak the Pork Ribs for Cleaner Flavor

Before cooking, soak the pork ribs in water for at least 30 minutes to remove any blood and reduce the strong pork aroma. This simple step ensures a cleaner, purer taste in the final dish, allowing the adobo flavors to shine through. Skipping this step may result in a gamey aftertaste, so don’t rush the soaking process.

Simmer Slowly for Tender Meat

Adobo is best when cooked low and slow, allowing the flavors to fully penetrate the meat and make the ribs tender. Cooking on medium-high heat for about an hour helps break down the meat’s collagen, creating a melt-in-your-mouth texture. Keep an eye on the liquid level, adding water if necessary, to prevent drying out or burning.

Let the Sauce Reduce for a Richer Flavor

The key to a flavorful adobo sauce is reducing the liquid until it’s thick and clings to the ribs. As the sauce reduces, it becomes concentrated, intensifying the savory, tangy, and slightly sweet flavors. Aim for about one cup or less of sauce at the end, perfect for pouring over steamed rice without making it too watery.