Baby Back Ribs Adobo

INGREDIENTS

• 1 whole rack baby back ribs, cut individually
• 5 cups water, or more
• 1 teaspoon whole peppercorn
• 3 dried bay leaves
• Pinch of salt
• 6 cloves garlic, peeled and crushed
• 1 red onion, sliced
• ⅓ cup dark soy sauce
• ¼ cup white vinegar
• 2 tablespoons dark brown sugar
• 1 tablespoon crushed red pepper, optional
• ¼ cup extra-vrigin olive oil

DIRECTIONS

CLEANING THE RIBS by REMOVING THE MEMBRANE:
Use a sharp knife to get beneath the membrane. Press the knife between the rib and membrane until the entire blade is covered by membrane. Using your other hand, carefully lift and pull the membrane until it’s off the ribs.

Using the same knife, cut between the ribs, and then carefully remove the veins. Cut the ribs individually.

 

NOTE: This part is optional. I personally don’t t like the veins. I do not like seeing them, let alone eating them so each time I make rib recipe, I always make sure to remove them.

COOKING THE RIBS – Combine the ribs, water, peppercorn, bay leaves and salt in a pan and cook for 45 to 60 minutes over medium heat. Add another cup of water if necessary. Add garlic, onion, soy sauce, vinegar, sugar, crushed red pepper, if using. Drizzle with olive oil. Simmer for 20 minutes. There should be about ¾ cup sauce left in the pan, and the meat should be very tender. Adjust the taste with salt and ground black black pepper if need be. Remove from heat and transfer to a serving dish. Serve hot over steamed rice. Enjoy!

Pork Belly Adobo

INGREDIENTS

• 2 lbs. boneless pork belly, cut into 2-inch cubes
• 2 – 3 cups water
• 6 cloves garlic, peeled and crushed
• 2 dried bay leaves
• 1 teaspoon Whole Peppercorns
• ¼ teaspoon salt
• ⅔ cup dark soy sauce
• 4 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 1 ½ tablespoons brown sugar
• 1 medium red onion, sliced
• ½ tablespoon red crushed pepper, (if you like it a little spicy), optional

DIRECTIONS 

1. Combine pork, water, garlic, bay leaves, whole peppercorns and salt in a pot. Cover and cook for 45 minutes over medium heat.

2. Add the rest of the ingredients, and continue cooking for another 10 minutes, or until the meat is fork tender. Adjust the taste if need be. Uncover the pot, and simmer until most of the liquid evaporates, and the meat produces its own grease.

3. Transfer to a serving dish, and serve over white steamed or fried rice. Enjoy!