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. 😉
Recipe is almost same, except I used pork ribs instead chicken and reduced soy sauce.
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…..
Need I say more?
I don’t see anything else you can ask for a super delicious pork ribs.
I just can. not. wait. till you guys give this recipe a try.
Hope this filipino recipe makes you and your loved ones happy as it did to me and my loved ones.
- 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
- Combine soy sauce and next 7 ingredients(until black pepper) and whisk to dissolve sugar into sauce, set aside.
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- preheat oven over 350 degrees.
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- 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.
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- 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.
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- 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.
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- 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.
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- Pour sauce over ribs and serve warm. Enjoy with a warm cooked jasmine rice! 😀
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