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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1114 kcal
- Protein
- 99 g
- Carbohydrates
- 14 g
- Fat
- 74 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 1958 mg
- Saturated Fat
- 21 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 326 mg
- Potassium
- 1519 mg
- Calcium
- 262 mg
- Iron
- 4.5 mg
- Magnesium
- 113 mg
- Phosphorus
- 1067 mg
- Zinc
- 13.2 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 4.5 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 2.2 mg
- Vitamin B12
- 2.7 mcg
- Thiamin
- 2.03 mg
- Riboflavin
- 1.38 mg
- Niacin
- 32.6 mg
- Folate
- 5 mcg
- Water
- 328 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Meat is tough after braising
Cause: Cooking time was too short or heat was too high causing boiling instead of simmering
Fix: Add a splash more water if sauce is dry, cover, and continue simmering until tender
Prevention: Maintain a gentle simmer and check for tenderness after 60 minutes
Cultural Context
Adobo is considered the unofficial national dish of the Philippines. Derived from the Spanish word 'adobar' (to marinade), the indigenous Filipino cooking method of preserving meat with vinegar and salt pre-dates Spanish colonization. Every household has its own version, ranging from dry and fried to wet and saucy.
