Pork Ribs Adobo Recipe (2024)

Greetings! I did something wrong and I'm trying to get help. I wound up with a small amount of sauce, with a fat layer. I poured off the fat using a separator and wound up with almost no sauce at all, certainly not close to a quarter cup to reduce and nothing to serve on the side. What did I miss and/or do wrong? This is a sincere inquiry for me to improve, not a criticism of the recipe.

Yum. First attempt with ribs. Had fig vinegar so used fig vinegar. Nice sweet/spicy flavor. Family devoured even with the peppercorns and jalapeno.
Could this grill instead of broil?
Will same treatment work for other pork cuts?

Loved this recipe; I did the primary cooking in a stovetop pressure cooker ( 15 minutes, meat falling off) and then under the grill as per recipe. Absolutely loved it! And easy enough to make with a 3-week old baby, :)

Made this today and got rave reviews. Amazing for something so easy to turn out. Served it with a mustard green salad, the bitter greens went well with the richness of the meat and sauce.

This was deeelicious! Cooked this without bay leaves because I didn't have any & no jalapeno because we're not fans of spicy. Used country style pork ribs and cut them into chunks Filipino style. I was only able to marinate it for 2 hrs, but longer would have been better. Maybe not overnight, but at least 5 hrs to soak through the large chunks. I took the advice of another comment to thicken the sauce with cornstarch. Definitely will make this again & again! Glad I stumbled upon this.

Delicious but rich, even with the vinegar. Two lbs for three of us and we could not finish. Good thing we like leftovers!

So delicious... I cooked the sauce done until the vinegar was almost gone. I was tempted to swirl-in some butter but the flavor really mellowed after so much cooking. After brushing with sauce and broiling, I tossed the browned ribs back in the sauce. Very tender and very tasty.

Really good. I substituted serrano for jalapeño since i didn't have any. I feared it would be too spicy but it turned out to be a great addition.

Yummy added brown sugar lemon and ketchup. My Filipino friend makes them the best,

I did 3# of back ribs in my Instant Pot for 15', 3' npr then qpr. After reducing the sauce put them under the broiler per the recipe. Turned out tender, almost falling off the bone.

This is a keeper!!! Kids keep asking me to make it again!!!

Surprised my Filipina wife with this one day. She fancies herself a Filipino cuisine expert. Her reaction? She said, "I have to admit, these are delicious".

Good, not great recipe. Ultimately, I prefer a traditional BBQ sauce, this was a bit too vinegary. Cooking as instructed did not result in meat that was as tender as the low and slow cooking approach.

Be careful about how high you turn up the heat when cooking the ribs. I thought I had it low enough, but 45 minutes in I smelled that nasty burning smell and realized that the sauce and the bottom of the ribs were crisped and the bottom of the pan was a mess. The ribs tasted fine, but so sad about the missing sauce. The rice just wasn't the same without it.

I thought it was too vinegary and added 2 cups of stock which toned down the acidity. I also added a little brown sugar and coriander seeds too as someone suggested. In the end, it was good but not outstanding but my BF loved it so I will make it again.

Thoroughly, thoroughly enjoyed this!

We enjoyed it. However, I should have followed the suggestions more carefully. I added some beef broth (it was in the fridge) and then some chicken broth that I had to open for the vegetables I was serving with these ribs. Still, I agree, there wasn't enough sauce. Maybe we are just a saucy couple. I'll try it again with a lot more marinade to cook down. Not sure if I should double the sauce recipe or add an equal amount of broth so that it isn't too vinegary when cooked down. And it served two

This was DELICIOUS! I would have never thought to make adobo out of baby back ribs, but it is wonderful. To me, adobo should have a lot more soy sauce and some sugar, so used about a quarter cup of soy sauce and added a couple of tablespoons of sugar to the sauce. Everything else I did according to recipe. I had plenty of sauce. I think people not getting enough sauce are cooking too hot, causing evaporation. The ribs will release a lot of liquid on their own, if you cook them low enough.

can this be made in slow cooker

I followed the recipe, and it turned out just as described. I used a medium-sized saucepan so there wasn't too much surface area. This way there wasn't so much evaporation. After removing the ribs, when I reduced the sauce, it did become thick like gravy. Only thing, there was only about 1/2 cup left.

I have never had success making ribs until now. These turned out great with just 1 hour 15 min marinating time and 1 hour 5 minutes simmering. I worried it would be too spicy for my youngest so I seeded half the jalapeño. Was also concerned that the ribs not actually in the simmering sauce would not get tender, but they did. I would challenge the recipe writers to show me how their sauce thickened without a thickening agent, though — I used corn starch. Loved the tangy sauce!

I followed the suggestion of others and added corn starch to the sauce to help thicken it up. We really enjoyed it. A nice alternative to BBQ ribs.

These turned out great, but the recipe could use more detail. I was concerned when I started that the liquid wouldn't be enough to cook the ribs in, but I used a deep 12" pot and it mostly covered the ribs (with some careful arrangement) for the entire cook time. It took quite a while for my sauce to reduce down, at least 10 minutes with the highest temps I dared, so I didn't bother heating the broiler until it was looking close to done.

1 cup of vinegar for 2#s of ribs is too much. I made 3# and only needed 1/2 cup. Many Adobo recipies only call for 1/3 cup. Depends on your taste. I put the ribs in the pressure cooker for 15min and added a bit of chicken stock and brown sugar. I also used 3 peppers to make it a bit more smokey.

I found the vinegar flavor to be overpowering in the ribs after marinating all day. Perhaps a mix of chicken stock and vinegar will be better in the future. I could also cut the marinating time down. All the other components of this recipe are solid. Garlic, jalapeños, salt and pepper. But the meat really had a very sour taste.

can this be made in a slow cooker?

Definitely need to double the “sauce” if you can actually call it sauce. Also time for reducing the liquid should be added too. There was NO ADDITIONAL SAUCE AT ALL. Perhaps a tablespoon of honey or brown sugar would aid in the reduction. Just a thought!

I was inspired to cook this after the spectacular, Coconut Milk Chicken Adobo NYT recipe which I’ve made many times. Unfortunately, these ribs were far too sour for my taste. I think coconut milk could have helped balance the acid, and given it some welcome sweetness and depth.

I did not have the option to do baby back ribs and so did spare ribs. Marinated 90 minutes, instant pot for 35, and then had to thicken the sauce with flour. It was fantastic and the spare ribs gave a meatier bone. Will definitely make again!

Be careful about how high you turn up the heat when cooking the ribs. I thought I had it low enough, but 45 minutes in I smelled that nasty burning smell and realized that the sauce and the bottom of the ribs were crisped and the bottom of the pan was a mess. The ribs tasted fine, but so sad about the missing sauce. The rice just wasn't the same without it.