This recipe came to me from a wonderful Filipino woman Magda. Its a one-pot wonder and the also the unofficial national dish of the Philippines. These ribs are sticky, saucy and delicious! To read more about Magda's technique, read the full article on Pork Adobo here. —Anna Francese Gass
pork ribs, butcher should cut racks in half horizontally
bay leaves, cut in half
garlic cloves, peeled, left whole but smashed
medium white onion, sliced in thin half moons
sweet soy sauce
cracked black pepper
In This Recipe
Take the halved ribs and cut them individually between each bone.
In a large glass pan, place the ribs bone side up. Add bay leaves, garlic cloves and onion.
In a medium mixing bowl, combine both soy sauces, salt, pepper and vinegar. Whisk to combine.
Pour marinade over the ribs and mix to coat. Cover with saran wrap and place in the fridge. Allow ribs to marinate for two days.
In a large stock pot, add ribs and all the marinade. Turn on high heat until marinade begins to bubble. Cover with a lid and lower the heat to simmer.
Allow the ribs to simmer for 1 hour. Remove the lid and bring heat up to medium high.
Let the ribs bubble in the sauce for an additional 7 to 10 minutes to let the sauce thicken. Mix to cover the ribs in the sauce. Serve with rice.