Filipino Adobo Ribs

Get ready for a flavour-packed historical adventure. e’re bringing the rich, savory taste of traditional Filipino adobo to your barbecue, infusing succulent ribs with a mouthwatering blend of soy sauce, vinegar, garlic, and spices. Whether you’re a barbecue enthusiast or simply looking to explore new culinary horizons, this dish will hit the note either way.

INGREDIENTS

  • 2 kg / 4.4 lbs spare ribs
  • 10 grams / 0.35 oz dried chicken stock
  • 2 bulbs fresh garlic
  • 1 yellow onions
  • 6 bay leaves
  • 1 tbsp ground black pepper
  • 125 ml / ½ cup soy sauce
  • 125 ml / ½ cup Silverswan cane vinegar
  • 1 liter / 4 cups Sprite
  • 300 ml 1.3 cups Filipino BBQ Sauce
  • 600 grams 1.3 lbs cooked rice
  • 1 scallion
  • 100 grams 3.5 oz dried fried onions

TOOLS

  • Skottsberg cast iron casserole / dutch oven 28cm
  • Forged Katai butcher knife 25,5cm
  • Chad-O-Chef Boma

INSTRUCTIONS

  1. Cut 2 kg or 4.4 lbs of spare ribs into individual ribs and put them in a dutch oven cooking pot.
  2. Add 10 grams or 0.35 oz of dried chicken stock to the ribs.
  3. Add 1 whole bulb of fresh garlic cloves.
  4. Dice up 1 whole yellow onion and add it to the pan.
  5. Add 6 bay leaves and 1 tbsp of ground black pepper.
  6. Add 125 ml or ½ cup of soy sauce.
  7. Add 125 ml or ½ cup of Silverswan cane vinegar.
  8. Add 1 liter or 4 cups of sprite.
  9. Mix it up and let the pan come up to temperature to a slow simmer and leave it to simmer for 2½ hours. After 2½ hours your ribs are fall of the bone tender.
  10. Make 300 ml or 1.3 cups of Filipino BBQ sauce.
  11. Heat up your flattop griddle or plancha.
  12. Fry up 600 grams or 1.3 lbs of cooked rice along with 8 whole cloves of fresh garlic to end up with Filipino garlic fried rice.
  13. Take out all the content from the dutch oven and start frying the ribs for a very short period of time on the hot griddle.
  14. While frying, take out the excess leaves and garlic cloves that had been stuck in the pan.
  15. Once you have a little bit of crust on the fall of the bone meat, it’s time to add the Filipino BBQ sauce.
  16. Mix it up and let it fry for just a minute.
  17. Serve it along side the garlic fried rice.
  18. Chop up some scallions and dress the plat with some scallions and 1 tbsp of dried fried onions before serving it.

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