Adobo Ribs is the perfect way to enjoy braised ribs. Adobo is usually cooked using chicken or pork belly. In this recipe, I make the case that ribs are also great for adobo. 

Adobo Many Ways

Pork ribs are great for braising because it absorbs a lof of the flavor of the braising liquid, and the bone makes it fun to eat. 

Adobo, is also done differently in the many regions of the Philippines. In South Luzon, coconut milk is commonly added for a rich sauce. Go north to Batangas and the sauce becomes less thick and more soupy, which is amazing on rice. At the very tip of the Philippines in Ilocos, they like adobo fried off at the end with very little sauce which concentrates the flavor into a dark color.

No matter the region, it is still adobo.

The way I like to make my adobo, is to braise it in the oven then fry it off at the end just like the Ilocano's.

Ingredients

1 Slab pork ribs (baby back is fine too) cut into individual bones

2 cups soy sauce

2 cups cane vinegar (cider vinegar is good, too)

star anise

green onion

2 table spoons vegetable oil

Heat your roasting tray till it is smoking. Pour vegetable oil.

Fry off each rib until golden brown. This gives a nice roasted flavor. Season with salt and pepper. 

Sprinkle star anise and green onion and roast until browned.

Add soy sauce and vinegar to roasting tray, and wait till it comes to a boil. Make sure all of the ribs are covered with braising liquid.

Place in 360 degree F oven for 1.5 hours.

Take roasting tray out of the oven, and straigh into the stove. Turn on stove at about medium high heat. Reduce liquid until it becomes nice and sticky.

Allow to rest, then plate. Enjoy this rich and amazing meal with white or brown rice.