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 Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Appetizer, Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 317kcal
- 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
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.
- 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.
Calories: 317kcal | Carbohydrates: 69g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1711mg | Potassium: 135mg | Fiber: 1g | Sugar: 62g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1.4mg