Filipino Pork Rib Adobo!
Hi guys,
I’m super duper excited today to share my Filipino Adobo Recipe with you all!! It is one of my “OMG, is this recipe really came out from my head?” kinda recipe, so definitely blow everyone’s mind deliciousness!!
When I made it last week, I just felt like sharing with you all, so I did on Instagram and Facebook– 15sec quick video and the final product picture. And EVERY ONE OF YOU wanted to see this recipe! Which made me a super happy girl~!
My Filipino Adobo is proved with my dear Filipino friend when I made this recipe very first time (like a couple years ago) and he said he couldn’t stop eating. 😉
Hmmmm……. I wonder why? lol
I’ve shared Filipino Adobo Recipe a long long time ago on YouTube with chicken. But the video’s quality is very low and time is too long to watch.
So since all of you want the recipe and I make whole lot better quality videos now days, why not share again?
Down below is the old video I’m talking about. 😉
This pork rib adobo recipe is almost same as my chicken adobo, except I used pork ribs instead chicken and reduced soy sauce amount.
You can definitely use any kind of different types of meat you want to use! Chicken(I highly recommend to use bone in and skin on chicken thighs), pork belly and more!
I cooked my Filipino adobo in oven, but you can definitely cook on crock pot or slow cooker.
The sauce is perfectly sticky on ribs, the meat is falling off from the bones…..
Oh, man….
This Filipino pork rib adobo is a killer!!
Need I say more?
It’s just…. super delicious pork ribs.
I just can. not. wait. till you guys give this recipe a try.
Hope this filipino pork rib adobo recipe makes you and your loved ones happy as it did to me and my loved ones.
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Filipino Adobo with Baby Back Ribs
- Total Time: 2 hours 10 mins
- Yield: 4 1x
Ingredients
- 1/2 cup Light soy sauce
- 1/2 cup Rice vinegar
- 1/2 cup Rice wine
- 1 Tbs.Fish sauce
- 3 Tbs. Brown sugar
- 1/3 cup Chopped garlic (approximately 18 to 20 cloves)
- 4 Bay leaves
- 1/4 tsp. black pepper
- 2 Tbs. Cooking oil
- 1 Rack of baby back ribs (approximately 3 1/2 lb.), cut into single pieces
- 3 Green onions, chopped
- Fresh lime juice from 1 lime
- 6 Lime wedges to serve
Instructions
- Combine soy sauce and next 7 ingredients(until black pepper) and whisk to dissolve sugar into sauce, set aside.
- Preheat oven over 350 degrees.
Heat a braising pan or deep skillet (I recommend to use oven-safe pan such as dutch oven or cast iron pan) over high heat; add oil. Sear pork ribs 3 minutes each side or until golden brown. It doesn’t need to be cooked- we just want nice sear on each ribs. Do 2 batches if that’s necessary for really nice golden brown seared ribs. 
- Tap excess oil on pan with kitchen paper towel and place seared pork ribs all back into pan or roasting pan if you are using. Pour sauce we made earlier. Cover with aluminum foil first then cover with lid. If not, you might ruin your lid from splashing soy sauce and sugar mixture. Place into preheated oven, braise for 1 hour 30 minutes.
- Remove pan from oven and bring back to stove. Uncover and cook for additional 10 minutes until meat has a nice caramelization and liquid reduced- as sticky glaze on ribs.
- Transfer ribs on a serving plate and spoon out most fat out from pan. Add in green onion and lime juice to sauce and mix.
- Pour sauce over ribs and serve warm. Enjoy with a warm cooked jasmine rice! 😀
- Prep Time: 10 mins
- Cook Time: 2 hours
28 comments
Making this recipe tomorrow. Also headed to our International Market here in Atlanta to see about making Dolsot bibimbap (hoping they have some pots too). Thanks so much Seonkyoung I just LOVE your videos and recipes. If you’re ever in Atlanta lets cook together 🙂 Open invitation. Much love.
In Atlanta there are lots of Hmart, (Korean market) you can definitely find from there! 😀
Today I was going to make a smoked pork roast. But I spent ALL MORNING watching your videos and so I forgot to start the smoker (it takes all day in the smoker). It’s too late! So I’m going to solve the problem by cutting the pork roast into strips and making this Filipino Adobo recipe instead. Thank you for sharing this.
You are very talented and your videos have changed the way I cook Asian food. Your story is also inspiring and beautiful. Keep up the great work and thank you for inspiring me. Cooking is meditation, healing and love.
Take care!
Hello Jeremy! First of all, thank you so much for leaving this comment! People like you out there, really make my job and my feel special. It means so much more than you can ever imagine. My husband’s hobby is smoking too, I love playing around with those deliciously smoked meat!!! Thank you so much for your support and love!! Happy cooking Jeremy, cheers!! 😀
Seonkyoung I’m an avid smoker too. Would love to see a video of Jacob with his favorite recipe on the smoker. I’ve perfected ribs but still having trouble with brisket.
Definitely!! We are looking for a new smoker at this moment, and we will make the video for sure! 😀
Check out the Weber Smoky Mountain. I’d go with the larger one. It’s such a great smoker, retains it’s heat very well and seasons fantastically over time. Happy smoker hunting.
We will definitely check it out!! Thank you so much!!! 😀
Greetings from Mexico. I have great expectations about the Filipino adobo pork ribs. In the sauce preparation it looks like awesome and spectacular. We are going to dinner tonight to celebrate the new year, with this wonderful recipe.
Thanks
Hello Marco from Mexico!! 😀 Happy New Year and I hope everything turned out great!!!
This was outstanding! The only change I made was to use St. Louis style ribs since I had a feeling it was going to be awesome and we’d want more meat! Hubby really loved it…sent pics to his friends bragging, as if he made it! hahaha Thanks so much for the yumminess!
YAY! I’m so happy to hear that Lori!! lol his friends must be super hungry after they saw the picture! I love your story!!! 🙂
can i make use of lemon instead of lime? will it make such a big difference in taste? i’m a filipino and adobo is one of our favorite dish in our home. can’t wait to try your version of adobo. looks so yummy! thanks for sharing 🙂
Of course! That works as perfect! Hope my adobo recipe can stand out at your Filipino kitchen and everyone enjoy!!! 😀
Have you tried this with chicken thighs?
Silly question probably but I don’t have rice wine or rice vinegar however I have rice wine vinegar 😂 Can I substitute both for 1 cup of rice wine vinegar??
hahaha Yes, you can substitute that way! 🙂
Great I have made this for dinner tonight and the family loved it! I never enjoyed cooking until finding your posts so thank you for all the wonderful recipes 😊
I just had to say this was amazing! Best adobo I ever made! I’m Filipino and coukd never make this dish right! Now I have to say I was a little hesitant because yours isn’t exactly the traditional way since Filipinos only use ingredients like vinegar, soy, bay leaf, garlic & sugar. BUT the end result tastes just like my moms if not better. Perfect balance of flavors. Thank you so much for sharing! You really need your own spot at foodnetwork! This recipe is so delicious & tastes so authentic even tho ingredients are so different. Can you please figure out how to make filipino bistec? I can’t figure how to make that either. Lol
I just made this and it somehow turned out too salty for my taste. Anyway, that can be adjusted and it’s still a great, simple recipe and preparation. Thanks for sharing!
Hi I have a question, trying to make this for my family tonight but I don’t have any rice wine, do I need this to make it? Please tell me that I really don’t. Ur the best. You make so many good Filipino food that I’m hungry for. I can’t cook filipino food and I’m from the Philippines, I was adopted when I was 14, so your site helps me so much. Please keep posting. Thank you very much.
OMG So sorry Melody, Hope some how everything turned out right!!! if you don’t have any rice wine, you could use white wine or any cooking wine. So glad to hear that my recipes are helpful! Xoxo!!
i love all your videos! so awesome and easy to follow. how would you do this in a slow cooker?
thank you for doing this recipe and keep up the good work!
Hi Seonkyoung, absolutely love you and admire you. You inspire me on so many different levels. You gave me the confidence to cook and cook and cook some more 🙂 thank you for being you. For this recipe is it ok to use beef ribs too?
Best modified Phil. Adobo recipe I’ve tried. This is my go to recipe for adobo. Thanks for sharing! I use this for baby back ribs and chicken, but for chicken I use less brown sugar. Its amazing! I am going to try this same recipe for baby back ribs, marinade over night then smoking in a pellet smoker. I’ve also added some fresh hot peppers for spice and it is also amazing if you like spice! I’ve also made a variation of this recipe with fresh squeezed calamansi juice added instead of rice vinegar.
never bad to add a few peppers to give it a kick!
Hi there, when I press the link to the rice wine it is Shaohsing wine but it looks like you are pouring a clear liquid. Wondering if you can clarify? Any details are appreciated. I live in Toronto and have access to these ingredients but want to ensure I’m getting the correct one. (I’m actually often confused when it comes to these particular ingredients plus rice vinegar, rice wine vinegar, seasoned, not seasoned. I find it helpful to see the bottle but it looks like your rice wine maybe was in an unmarked bottle.)
Here is a relevant blog comment for the Filipino Adobo
with Baby Back Ribs recipe:
What a fantastic recipe! I’ve always been a fan of Filipino
adobo, but this version with baby back ribs is a game-changer.
The combination of soy sauce, vinegar, and garlic creates a rich and
tangy flavor that perfectly complements the tender, juicy ribs.
I also love the addition of bay leaves and black pepper,
which give the dish an extra kick of warmth and depth.
I appreciated the detailed instructions and the option to cook the ribs in the oven or a slow cooker.
I chose the oven method and was delighted with the results.
The ribs were perfectly cooked, with a beautiful caramelized
crust on the outside and succulent meat on the
inside. I served them with steamed rice and a side of sautéed bok choy, and my family couldn’t get
enough!
Thank you for sharing this wonderful recipe. It’s definitely a keeper, and I can’t wait to try it again with different meats
and variations. Keep up the great work!