Pork Spare Ribs Adobo

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 

Ingredients 

• 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).

Instructions 

• 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':

http://guamfirehousecook.blogspot.com/2011/05/lemon-finadene-guam-bbq-dipping-sauce.html. 

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....

Chicken and Pork Adobo

Well last night, Wednesday, is my wife Lupe's weekly Scrabble night. She invites friends and family over for a few intense games. Of course this means, that I get the opportunity to cook. I love it!!!

On the menu were a couple of recipes given to me by one of my friends from FaceBook's 671 Recipes, Maria Puno Ravela of Guam. She gave me a chicken adobo and a pork adobo recipe. The chicken adobo recipe is credited to Jean Jasmin. Anyway, I could not decide which one I wanted to cook, so I cooked them both. Problem solved!!

Here are pictures of those dishes:

Chicken adobo with achote powder for the color.

Pork adobo with added achote, tomato sauce and potatoes.

Here are the recipes for both:

Pork Adobo - Maria Puno Ravela

2-3 lbs pork (with some fatty parts, like butt, or belly)

8- 10 cloves garlic

1 tsp coarsely cracked pepper

2 pcs bay leaves

1 1/2 cups white vinegar (datu puti when available)

1/2 cup water

1 1/2 tablespoon sea salt

1. Combine all ingredients in a thick saucepan

2. Cover and simmer over medium heat. Check occasionally and stir to prevent the meat from sticking to the bottom of the pan.

3. Allow liquid to reduce. Cook until fully reduced and only the oil is visible, with the sauce dried into tasty bits clinging to the meat.

4. Turn up the heat to crisp the meat and cook until crispy golden brown.

5. Adjust heat occasionally to prevent the meat from scorching.

6. Serve warm over rice. Allow to cool and store in refrigerator or cool dark part of pantry. When submerged in pork fat and properly cooked , it will keep for several months in the refrigerator.

I did add in one packet of powdered achote (Mama Sita's Achuete [Annatto Powder] 1/3 oz. packet), one 8 oz. can of tomato sauce and two large russet potatoes cubed. 

Chicken Adobo

Recipe by: Jean Jasmin

1 lb chicken wings

1 onion chopped

4 cloves garlic chopped

2 Bay leaves

1 bag achote powder

1/4 Cup Vinegar

3/4 Cup Water

Salt

Pepper

Oil

1. Heat oil and Sauté garlic and onion

2. Then add your achote powder stir until dissolved.

3. Add chicken wings. Seasoned with salt n pepper. Let it cook for about 10-15mins

4. Add 1/4 cup vinegar and 3/4 cup water and bay leaves.

5. Simmer until done. You can tell when the soup is thick it's 
cooked.

The directions were easy to follow and the results were delicious. Just about everything was wiped out. There was just enough left over for me to enjoy a taste for breakfast.

If you have the opportunity, give yourself a treat with something different but delicioso....try these adobo dishes. They may just be your new favorites.

And for more fantastic recipes, pay a visit to 671 Recipes. Click on the photo and document buttons on the top of the page just under the 671 Recipes title. That where it is all happening.

Adios for now,

Until next time....