Baby Back Ribs with Adobo Glaze

Baby back ribs with adobo glaze are cooked in classic adobo marinade and baked in the oven with bread crumbs and honey. Fall off the bone tender and bursting with sweet, savory flavor, they're finger-licking good!

My friends, please make these baby back ribs with adobo glaze ASAP. Like, right now. Fall off the bone tender and loaded with sweet, savory adobo flavor, they're the most finger-licking, lip-smacking best ribs you'll have!

Pork back ribs are first simmered until tender in a mixture of soy sauce, vinegar, brown sugar, and spices for the adobo flavors we all love and are then finished in the oven with a topping of bread crumbs and honey for a delightful outer crust. A definite MUST try!

Ingredient notes

• Pork ribs- use baby back ribs for a more tender chew
• Vinegar, soy sauce, aromatics- adds classic adobo flavors.
• Sugar- balances the savory notes with a touch of sweetness. Use brown instead of white for molasses and richer flavor.
• Panko, honey, and butter- combine to make a gooey caramelized topping, adding texture and taste.

How to serve and store

• These juicy ribs make a great appetizer or party food with your favorite drinks. They're also delicious as a main dish with various sides, such as steamed rice, mashed potatoes, and coleslaw. The perfect dish to bring for potlucks or picnics!
• To store, wrap the ribs in a thick layer of aluminum foil and place in a resealable bag. Let most of the air out of the bag before closing it to prevent the ribs from drying out. Refrigerate for up to 3 days or freeze for up to 2 months.
• To reheat, remove the plastic bag and place the foil-wrapped ribs in the oven at 350 F for 15 minutes or until a thermometer inserted at the thickest part reads 165 F.

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5 from 3 votes

Baby Back Ribs with Adobo Glaze

Looking for a sweet, savory BBQ recipe? These baby-back pork ribs with adobo glaze are fall-off-the-bone tender. A must-try recipe that everyone will enjoy!

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Author: Lalaine Manalo

Course: Appetizer, Main Entree

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4 Servings

Ingredients

• 3 pounds pork back ribs, cut into pieces between bones
• ½ cup soy sauce
• 1 cup vinegar
• ¼ cup brown sugar
• 1 head garlic, peeled and minced
• ½ teaspoon peppercorns, crushed
• 2 bay leaves
• ½ cup panko breadcrumbs
• ½ cup honey
• 1 tablespoon butter

Instructions

• In a pot over medium heat, combine pork ribs, soy sauce, vinegar, sugar, garlic, peppercorns, and bay leaves. Bring to a boil, skimming scum that may float on top.
• Lower heat, cover, and continue to cook for about 1 to 1-½ hours or until ribs are fork-tender. Remove ribs from pot and set aside.
• Add bread crumbs, honey, and butter to the adobo sauce and simmer for about 5 minutes. 
• Spread bread mixture on the ribs and arrange the ribs in a single layer on a baking sheet.
• Bake in a 375 F oven for 10 to 15 minutes or until lightly caramelized. Serve hot.

Notes

• You can use a whole slab of pork ribs to make and spread the topping on top. I like to use individual ribs as they're easier to fit in a pot to cook plus, they bake into more crispy edges and caramelized surfaces.
• Allow the vinegar to boil uncovered and without stirring for a few minutes to cook off the strong acid taste.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”