(Chicago) -  Pinoys can never have enough adobo recipes. I must say this recipe below is one of my most favorite of all time. Thanks to Amy Besa’s book, Memories of Philippine Kitchens. It’s a dry type of adobo but the meat fully and deeply absorbed the tanginess and saltiness of vinegar and soy sauce. What could be a more perfect pair for hot steamed rice than this?

Ingredients:

  • 1 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 3 small bay leaves
  • 2 large jalapeno chiles, to taste
  • 1 side of baby-back ribs (about 2 pounds), cut into individual or 2-rib portion
  • 2 teaspoons rock salt
  • 6 garlic cloves, peeled
  • 2 teaspoons peppercorn

In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno.

Arrange the ribs in a baking pan and season them with the salt. Using mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub the spices into the pork. Pour the vinegar mixture over the ribs, turning the meat to coat evenly with the liquid. Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour or overnight.

When you’re ready to cook the ribs, transfer the ribs and marinade to a large heavy saucepan. Bring the mixture to a boil, then reduce the heat, cover and cook until the meat is tender and falling off the bone, about 1 hour. Transfer the ribs to a plate.

Increase the heat to high and cook the marinade, uncovered, until it is reduced to a medium-thick sauce, 5 to 10 minutes more. If the sauce is still think , simmer for a few more minutes until thickened. Discard the bay leaves and jalapeno.

While you are reducing the sauce, preheat the broiler. Transfer the ribs to a broiler pan lined with foil. Pour the sauce over the ribs.

Broil the ribs until nicely browned, 3 to 5 minutes on each side.