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Grilled Pork Adobo Ribs

Adobo is one of the easiest dishes to cook. These Grilled Pork Ribs Adobo first simmered in a stew of garlic, vinegar, bay leaves and peppercorns. The ease of the recipe adds to its appeal. In the winter, I put these ribs in the broiler for a grilled finish. Now that summer was here, I placed the rack on the outdoor grill at the last stage of cooking. Serve these ribs with grilled vegetables, pickled green mangoes and rice. This recipe was adapted from “Memories of Philippine Kitchens” by Amy Besa and Romy Dorotan (Stewart. Tabori and Chang). It inspired a recipe review by Julia Moskin of The New York Times. The recipe I cooked served 2, up to 4 with rice.

Ingredients

  • 1 whole side about 2 pounds (cut in individual pieces if stockpot is not large enough ) baby back pork ribs
  • 2 teaspoons divided, 1 teaspoon for dry ribs, rest for dry rub salt
  • 1 cup or use organic, unfiltered vinegar if available Heinz cider vinegar
  • 1 Tablespoon soy sauce
  • 3 pieces bay leaves
  • 1 large remove stem, chopped jalapeno chili
  • 6 pieces peeled garlic cloves
  • 2 teaspoons black peppercorns
  • for serving boiled rice
  • for serving grilled vegetables
  • for serving grilled corn

Instructions

  • Prepare the ribs. If you have a large stockpot to fit a whole rack of pork ribs stewing, then keep the slab intact. (I used a large, deep wok). Slice the ribs if your stock pot is not large enough to fit the entire rack.
  • Season the ribs with 1 teaspoon salt. Rub the salt all over.
  • Prepare the marinade: mix in a bowl the vinegar, soy sauce, bay leaves and chilies. Set this aside.
  • Separately, in a mortar and pestle, combine the remaining salt, garlic and peppercorns. Grind them to a paste. The paste should have a rough texture. Rub this paste all over the ribs. Place the ribs in a resealable plastic bag. Pour the vinegar mix on the ribs. Refrigerate for at least one hour or overnight.
  • When ready to cook, take a large stockpot. Place the ribs and the marinade. Over medium high heat, bring this to a boil. Once it boils, lower the heat, cover and simmer for one hour. Pierce the ribs between the bones to test if the meat is tender.
  • Transfer the cooked ribs to a large tray. Continue to simmer the sauce till thick. This should take about 10 minutes. Watch the simmering sauce so it does not evaporate.
  • How to grill: preheat the outdoor grill to a medium high for about five minutes. Brush the cooked sauce over the ribs. Place on the middle of the grill. Grill till ribs are brown and edges are crusty for about 15 minutes. Brush the marinade every few minutes for a shiny glaze.
  • When cooked, allow the ribs to rest for 5 minutes on a chopping board. Slice between the bones. Serve with rice, grilled vegetables, grilled corn and green mango pickles.
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