I already made several posts on adobo on this blog, pork adobo and squid adobo. This recipe for baby back ribs adobo is one that I have adapted from this site. It looked so good and it seems easy to make as well. I made this for dinner since I have the key ingredients needed. I did have to make a couple of substitutions for some items.

This recipe turned out really delicious and a lot easier than making adobo the traditional way.

To make, heat up your pan and add about 2 tbsp. of oil. Sear your ribs until browned on both sides We are not cooking the meat, we just want to get a nice color on the meat. Then place the meat in a single layer in your baking pan. (Tip: I line my baking pan with heavy duty foil for easy clean up). Mix together the following in a bowl: 1/2 cup soy sauce (I used the Filipino brand Silver Swan Lauriat, original recipe called for light soy sauce), 1/2 cup rice vinegar, 1/2 cup cooking sake (original recipe is rice wine), 6 cloves of garlic minced (recipe asked for 18-20 cloves), 1 tsp. black pepper (recipe asked for 1/4 tsp.), 3 tbsp. brown sugar and 4 pc. laurel leaves. Then pour this mixture on your ribs then cover your pan tightly with foil. Place your ribs in a 350F oven and bake for 1.5 hours. After which remove the foil cover , increase oven temperature to 400F and cook for an additional 10 minutes until meat turns golden brown and has a nice caramelization.


The original recipe calls for adding lime juice to the pan drippings and making a sauce with it. I just removed the excess oil and poured the remaining sauce over the ribs. A squeeze of lime is added just before serving.

Serve with lots of white rice.