As we all know, adobo is one of the easiest and most popular dish in the Philippines. Adobo do have a lot of varieties and cooked in many ways. The most basic adobo is cooked with just soy sauce and vinegar as ingredients and some are just using vinegar and they use fish sauce to counter acidity.
At this post, I will share with you an adobo recipe that you probably haven’t seen or heard before. This one’s adobong spare ribs with chicken.
– spare ribs, pat dry with paper towels
– chicken, cut into desired size
– soy sauce
– paprika powder
– fish sauce
– cooking oil
– garlic, crushed and chopped
– onions, cut
– ground black pepper
– black pepper corns
– dried bay leaves
1. Rub the spare ribs with salt and pepper, evenly. Let it rest for 5-10 minutes.
2. Fry both sides of the spare ribs in a hot pan with oil.
3. Set aside the spare ribs for later when cooked.
4. Using the same pan, saute’ the garlic and onions.
5. Fry the chicken into the dish.
6. Season with a little fish sauce to taste. Stir well.
7. Transfer the dish into a deep bowl.
8. Put the spare ribs in together with the saute’d chicken, garlic and onions.
9. Put equal parts of vinegar and soy sauce.
10. Add the whole pepper corns into the dish.
11. Add some paprika to make the sauce lighter in color.
12. Slow-cook for under an hour with low heat. Cover the pan. Add another half an hour to make sure the ribs are soft and tender.
13. Test the taste of the dish. Add salt or vinegar, according to preference.
14. When the ribs are nice, tender and a bit flaky, add the some dried bay leaves.
15. Let it boil one last time at a higher heat.
16. Remove from the pan once it boils. Serve with hot steamed rice.
© 2012, Ron Leyba. All rights reserved.