If you have never tried Pork Spare Ribs Adobo, you are missing out. This is a dish that you will never forget. It doesn't take long to prepare. And you are more than rewarded for that effort by the absolutely mouth watering and smooth flavor of this dish. And, let me warn you now, you will find yourself sucking the meat and sauce right off the bone.
Pork Spare Ribs Adobo is a multinational dish. You will find it in Latin America, as well as Asia. There are so many different twists to the recipe. But one thing is for certain, regardless of the recipe, they are all outstanding. Here is mine....
Pork Spare Ribs Adobo
- 1 rack of spare ribs cut into 3 inch pieces.
- 1/2 cup soy sauce (Kikkoman).
- ½ cup of water.
- 1 cup apple cider vinegar.
- ½ medium onion, diced.
- 6 cloves of garlic, diced.
- 1 tbsp ground black pepper.
- 5 bay leaves, crumpled.
- 1 cup of achote seeds soaked in water, or 1 package of achote powder (like Mama Sita’s brand).
- 2 to 3 tbsp of olive oil or just enough to cover the bottom of the pot.
- 1 large potato cubed cut into ½ inch cubes (optional).
- 1 small can of tomato sauce (optional).
- Cut up, rinse and drain the spare ribs
- Cut the onions and garlic
- Heat oil in pot over medium heat.
- Sauté the onions, garlic and black pepper.
- Add the spare ribs, turn heat to high and brown the spare ribs.
- With the heat remaining on high add the rest of the ingredients except the optional items.
- Crumble up the dried bay leaves when adding.
- Bring to a boil, then cook another 5 minutes, before reducing the heat to low.
- Cook about 20 minutes more, stirring constantly, then add the cubed potatoes and tomato sauce at this time if you are going to use them.
- If you do use the tomato sauce, then eliminate the achote.
- Cook another 10 minutes until the potatoes are cooked but not disintegrating.
- The spare ribs should be cooked tender but not falling off the bone. Just firm enough to stay on the bone.
Serve with steaming hot white rice and lemon finadene. Here is the recipe and instructions for lemon finadenne':
Note: For the achote coloring, you will soak the achote seeds in two cups of water, stirring constantly until the water is a deep red color. Once you are satisfied with the color, then you can add the achote water in with the rest of the ingredients at the proper time.
This adobo is so good, you will find yourself making numerous trips back to the pot. And like some dishes, it is even better the next day. So you might want to double up on the recipe, because I am sure this won't be enough for the family.
Hope you enjoy the Pork Spare Ribs Adobo as much as we do!!
Until next time....