Spicy Pork Ribs Adobo

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Before heating the wok, peel and mince the whole garlic head (1 head) and wash all ten Thai chilies; hold them separately. Mix all 2 teaspoons of salt evenly over the raw rib pieces and let them rest in the refrigerator for 5 minutes.

   Rest salted pork ribs · 5 minUses 3 lb raw pork ribs, cut into serving pieces · 2 tsp salt · 1 head garlic, peeled and minced · 10 Thai chili peppers, washed · Water for washing Thai chili peppers, as needed

2. 2

   Step 2: Heat all 3 tablespoons of cooking oil in a wok or wide pan. Add the salted ribs and stir-fry for about 3 minutes, until their edges begin to brown. Work in batches if necessary, repeating this browning guide and returning all browned ribs to the pan.

   Brown the pork-rib edges · 3 minUses All salted ribs, with minced garlic and washed chilies held separately · 3 tbsp cooking oil

3. 3

   Step 3: Add all the held minced garlic. Stir-fry for 1 minute until fragrant and lightly toasted, adjusting the heat so it does not burn.

   Fry the garlic with browned ribs · 1 minUses All browned rib pieces and used pan oil · The whole minced garlic head held from step 1

4. 4

   Step 4: Add all the soy sauce (5 tbsp), oyster sauce (2 tbsp), white vinegar (8 tbsp), lemon-lime soda (1 cup) and the measured 1 cup of braising water. Let the mixture come to a full boil before stirring it through the ribs.

   Uses All browned ribs, garlic and used oil · 5 tbsp soy sauce · 8 tbsp white vinegar · 2 tbsp oyster sauce · 1 cup lemon-lime soda · 1 cup water for braising

5. 5

   Step 5: Add all the cracked peppercorns (2 tsp) and dried bay leaves (3). Cover, reduce the heat and simmer gently until the ribs are fully cooked and tender. Add a little additional water only if needed to prevent the braise from drying out before the ribs soften.

   Uses All ribs, garlic, oil, soy and oyster sauces, vinegar, soda and initial water · 2 tsp cracked peppercorns · 3 dried bay leaves · Additional water only as needed to prevent the covered rib braise from drying out

6. 6

   Step 6: Add all 2 teaspoons of chili flakes. Cook uncovered, stirring as needed, until the excess liquid evaporates and the sauce clings to the ribs without scorching.

   Uses All tender ribs, garlic, bay leaves, peppercorns and braising sauce · 2 tsp chili flakes

7. 7

   Step 7: Add all ten held Thai chilies and toss gently until they are evenly distributed and the ribs are well coated. Remove the bay leaves before serving.

   Uses All tender ribs and reduced spicy sauce · All ten washed Thai chilies held from step 1

8. 8

   Step 8: Transfer the hot adobo to a serving plate and share between five portions. Serve with ready steamed rice if wanted.

   Uses All tender ribs and their spicy reduced sauce · Ready steamed rice to serve, as desired