Baby-Back Pork Ribs Adobo

Pork Baby-Back Ribs Adobo
Adobong Tadyang ng Baboy

makes 4 to 6 servings

For the Marinade:

1 cup apple cider vinegar
1 tablespoon soy sauce
2 teaspoons rock or kosher salt
3 bay leaves
12 whole garlic cloves, peeled
2 tablespoons whole peppercorns
whole fresh chiles, to taste (optional)
1 side baby-back ribs, about 2 pounds

Notes:

• Keep the baby-back ribs whole and let it cool completely in the braising liquid, preferably refrigerated overnight, before grilling or broiling to serve. It may seem unnecessary but it does make a big difference in improving the taste and texture of this adobo.

Instructions:

Mix all of the marinade ingredients in a 9×13-inch baking dish. Add the baby-back ribs and turn in the marinade to coat. Cover with aluminum foil and refrigerate for at least 1 hour or overnight.
Preheat the oven to 250ºF / 121ºC. Pour enough boiling water in the baking dish such that the ribs are halfway immersed in liquid. Cover the baking dish tightly with the aluminum foil. Braise the baby-back ribs in the oven for 2 1/2 to 3 hours, or until the meat is falling off the bone.
If serving the next day, let cool to room temperature in the braising liquid while uncovered before storing in the refrigerator.

Braised baby-back ribs adobo.

To Serve:

Prepare a grill or preheat a broiler. Slice the baby-back ribs into 1 or 2-rib portions. Grill or broil until browned on both sides and thoroughly heated through, about 3 to 5 minutes.
Strain the braising liquid to remove the whole peppercorns and bay leaves. Heat the sauce over high heat and reduce until slightly thickened. Pour over the grilled or broiled baby-back ribs and serve with rice.