How To Make Baby Back Ribs with Adobo Glaze

 How To Make Baby Back Ribs with Adobo Glaze

                                          

Ingredient notes

Cooking tips

How to serve and store

More pork recipes

Baby Back Ribs with Adobo Glaze

Please make these baby back ribs with adobo glaze as soon as possible, my friends. As in, right now.They’re the most finger-licking, lip-smacking finest ribs you’ll ever eat, falling off the bone delicious and laden with sweet, savoury adobo flavour!

Pork back ribs are first cooked till tender in a mixture of soy sauce, vinegar, brown sugar, and spices for the adobo flavours we all adore, and then finished in the oven with a bread crumb and honey coating for a delicious outside crust.This is a must-try!

Ingredient notes

Pork ribs– use baby back ribs for a more tender chew

Vinegar, soy sauce, aromatics– adds classic adobo flavors.

Sugar– balances the savory notes with a touch of sweetness. Use brown instead of white for molasses and richer flavor.

Cooking Tips

You can use a whole slab of pork ribs to make and spread the topping on top. I like to use individual ribs as they’re easier to fit in a pot to cook plus, they bake into more crispy edges and caramelized surfaces.

Allow the vinegar to boil uncovered and without stirring for a few minutes to cook off the strong acid taste.

                                                      

How to serve and store

These juicy ribs make a great appetizer or party food with your favorite drinks. They’re also delicious as a main dish with various sides, such as steamed rice, mashed potatoes, and coleslaw. The perfect dish to bring for potlucks or picnics!

To store, wrap the ribs in a thick layer of aluminum foil and place in a resealable bag. Let most of the air out of the bag before closing it to prevent the ribs from drying out. Refrigerate for up to 3 days or freeze for up to 2 months.

To reheat, remove the plastic bag and place the foil-wrapped ribs in the oven at 350 F for 15 minutes or until a thermometer inserted at the thickest part reads 165 F.

                                                      

Ingredients

3 pounds pork back ribs, cut into pieces between bones

1/2 cup soy sauce

1 cup vinegar

1/4 cup brown sugar

1 head garlic, peeled and minced

1/2 teaspoon peppercorns, crushed

2 bay leaves

1/2 cup panko breadcrumbs

1/2 cup honey

1 tablespoon butter

Instructions

In a pot over medium heat, combine pork ribs, soy sauce, vinegar, sugar, garlic, peppercorns, and bay leaves. Bring to a boil, skimming scum that may float on top.

Lower heat, cover, and continue to cook for about 1 to 1-1/2 hours or until ribs are fork-tender. Remove ribs from pot and set aside.

Add bread crumbs, honey, and butter to the adobo sauce and simmer for about 5 minutes.

Spread bread mixture on the ribs and arrange the ribs in a single layer on a baking sheet.

Bake in a 375 F oven for 10 to 15 minutes or until lightly caramelized. Serve hot.

Notes

You can use a whole slab of pork ribs to make and spread the topping on top. I like to use individual ribs as they’re easier to fit in a pot to cook plus, they bake into more crispy edges and caramelized surfaces.

Allow the vinegar to boil uncovered and without stirring for a few minutes to cook off the strong acid taste.