Pork Ribs Adobo Food

PORK RIBS ADOBO

Pork Ribs Adobo image

A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.

Provided by Julia Moskin

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup apple cider vinegar, preferably organic and unfiltered
1 tablespoon soy sauce
3 small bay leaves
1 large jalapeño chili, stemmed and roughly chopped
1 side baby-back pork ribs (about 2 pounds), cut into individual ribs
2 teaspoons sea salt
6 garlic cloves, peeled
2 teaspoons black peppercorns
Cooked rice

Steps:

In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
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.
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.
Meanwhile, preheat broiler. Pour 1/4 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.

COUNTRY STYLE PORK RIBS ADOBONG

Country Style Pork Ribs Adobong image

This Phillipine style preparation is usually done with chicken, but it's also very tasty on pork ribs. Originally from Food and Wine. Be sure to use non-reactive containers and cookware due to the high amount of vinegar.

Provided by graffeetee

Categories Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups white vinegar
1/3 cup soy sauce
2 tablespoons garlic, minced
2 bay leaves
1 teaspoon peppercorn
4 lbs country-style pork ribs
3/4 cup coconut milk

Steps:

Mix together the vinegar, soy sauce, garlic, bay leaves, and peppercorns.
Add pork ribs and toss to coat.
Marinate overnight in refrigerator, turning at least once.
Dain marinade into a large straight-sided skillet or 2 smaller skillets.
Bring to a boil and add ribs.
Cover and simmer for 1 hour, turning ribs over half way through.
Add coconut milk and simmer 20 minutes longer, uncovered.
Remove ribs and turn heat to high.
Boil the sauce and reduce to about 1 cup.
Strain and set aside.
Brush the ribs with the sauce.
Grill or broil until slightly crisp, basting with the sauce.

Nutrition Facts : Calories 732.2, Fat 41.9, SaturatedFat 12.9, Cholesterol 224.2, Sodium 1100.6, Carbohydrate 22.4, Fiber 0.4, Sugar 19.6, Protein 60.9

ADOBO

Adobo image

My take on the Filipino classic! I usually use country style pork ribs, but pick your own favorite: chicken, beef, venison, or whatever. (Lower cook time for leaner meats like chicken and venison).

Provided by Zignus

Categories Filipino

Time 6h30m

Yield 6-10 serving(s)

Number Of Ingredients 7

Ingredients

3 -5 lbs pork, chicken, beef or 3 -5 lbs venison
3/4 cup soy sauce
3/4 cup rice vinegar (try white or cider for variety)
1 medium sweet onion, halved (more onions are more than welcome!)
6 garlic cloves, crushed
1 -2 teaspoon black pepper
2 bay leaves

Steps:

Cut onion in half and place cut side down in slow cooker.
Place meat in a slow cooker.
Wedge garlic cloves and bay leaves in around meat.
In a medium bowl, mix pepper, soy sauce, and vinegar. Pour over meat.
Cook on low for 6 to 8 hours.
Serve over riced.
OPTIONAL INGREDIENTS.
-3-4 medium potatoes, cut.
-Cut carrots.
-1/3 cup sliced roasted (or sweet) red peppers.

Nutrition Facts : Calories 490, Fat 21, SaturatedFat 7, Cholesterol 190.4, Sodium 2136.9, Carbohydrate 5, Fiber 0.8, Sugar 1.4, Protein 66.6

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