You know how we Filipinos love to adobo everything from chicken to kangkong? Well, these Baby Back Ribs with Adobo Glaze are my latest love affair with our national sauce.
I’ve taken our beloved adobo and given it a fun twist by marrying it with tender, juicy baby back ribs and adding a killer honey-breadcrumb crust that gets all caramelized and crispy in the oven. If you think regular adobo is addictive, just wait until you try this version.
It’s got all those garlicky, tangy, savory flavors we can’t get enough of, but with an extra layer of sweet-crispy goodness that’ll have you licking your fingers and reaching for more.
Why You’ll Love This Recipe
- Fall-off-the-bone tender meat infused with classic Filipino adobo flavors
- Perfect balance of sweet, savory, and tangy tastes
- Unique crispy breadcrumb topping adds wonderful texture
- Make-ahead friendly for parties and gatherings
- No grill needed – made entirely in your kitchen
- Impressive presentation for special occasions
Filipino Baby Back Ribs with Adobo Glaze Recipe
Equipment
- Large Heavy-Bottom Pot (Kaldero) For braising the ribs in adobo sauce
- Baking sheet (cookie sheet) For the final caramelization
- Aluminum foil For lining the baking sheet
- Meat thermometer To ensure proper cooking temperature
- Tongs For handling the hot ribs
- Sharp knife For cutting between the bones
- Measuring cups and spoons For accurate measurements
- Garlic press (optional) For mincing garlic
Ingredients
For the Adobo Braising:
- 3 pounds pork back ribs tadyang ng baboy, cut between bones
- ½ cup soy sauce toyo
- 1 cup vinegar suka
- ¼ cup brown sugar asukal na pula
- 1 head garlic bawang, peeled and minced
- ½ teaspoon peppercorns paminta, crushed
- 2 bay leaves dahon ng laurel
For the Glaze:
- ½ cup panko breadcrumbs
- ½ cup honey pulot
- 1 tablespoon butter mantikilya
Instructions
- Take your ribs out of the refrigerator 30 minutes before cooking to reach room temperature. While waiting, peel and mince your whole head of garlic, and gently crush the peppercorns using the back of a spoon.
- Find your largest pot and place the pork ribs inside. Pour in the soy sauce, vinegar, and add the brown sugar, minced garlic, crushed peppercorns, and bay leaves. Turn your stove to medium heat and bring everything to a gentle boil.
- Once boiling, you’ll see some gray foam (we call this langis) floating on top. Take a spoon and carefully remove this foam – this will give you a cleaner-tasting sauce. After skimming, turn the heat to low, put the lid on, and let it simmer quietly for about 1 to 1½ hours. You’ll know the meat is ready when you can easily pierce it with a fork.
- Remove the tender ribs from the pot and set them aside. Keep the sauce in the pot – we’re going to make it even better. Add the panko breadcrumbs, honey, and butter to the remaining sauce in the pot. Let this mixture simmer gently for 5 minutes, stirring occasionally, until it thickens into a nice glaze.
- While your glaze is simmering, turn your oven on to 375°F (190°C). Line a baking sheet with foil for easier cleanup. Place your ribs on the lined baking sheet, leaving a little space between each piece.
- Take your thickened glaze and generously spread it over each piece of rib. Make sure to coat them well – this will create that delicious crust we’re looking for.
- Put the ribs in your preheated oven and bake for 10 to 15 minutes. Watch them carefully during the last few minutes. You want the glaze to turn golden brown and slightly caramelized, but not burnt.
- Let the ribs rest for 5 minutes before serving. This resting time allows the meat to become even more tender and lets the glaze set up nicely. Serve hot with steamed rice or your favorite sides.
- Remember: if your sauce ever gets too thick, you can thin it out with a splash of the adobo sauce from the pot. If it’s too thin, just simmer it a bit longer until it reaches your desired thickness.
Tips from Lola’s Kitchen
- Choose ribs with good meat-to-fat ratio for the best flavor
- Don’t skip skimming the scum for a cleaner-tasting sauce
- Let vinegar boil uncovered briefly to mellow its acidity (asim)
- For extra tenderness, marinate ribs overnight in adobo mixture
- Score the membrane on the back of the ribs for better flavor absorption
- Rest the meat 5-10 minutes before serving
Traditional Serving Suggestions
- With steamed white rice (kanin)
- Paired with achara (pickled green papaya)
- Served with tomato and onion ensalada
- Accompanied by ice-cold San Miguel beer
- As pulutan (appetizer) during gatherings
Troubleshooting
- Tough Meat:
- Cook longer at lower temperature
- Ensure pot remains covered during braising
- Check if ribs were fresh or previously frozen
- Too Salty:
- Balance with additional honey
- Add potato chunks during cooking to absorb excess salt
- Serve with extra rice
- Glaze Too Thin:
- Simmer longer to reduce
- Add more breadcrumbs gradually
- Let stand briefly to thicken
Ingredient Alternatives
- Soy sauce → Liquid aminos or coconut aminos
- White vinegar → Apple cider vinegar or cane vinegar
- Brown sugar → Muscovado sugar or honey
- Panko → Regular breadcrumbs or crushed crackers
- Honey → Maple syrup or agave nectar
Storage & Reheating
Storage:- Refrigerator: Up to 3 days in airtight container
- Freezer: Up to 2 months wrapped well in foil and freezer bag
- Oven: 350°F (175°C) for 15 minutes in foil
- Microwave: 2-3 minutes on medium power
- Internal temperature should reach 165°F (74°C)
Variations
- Spicy Adobo Ribs:
- Add Thai chilies or siling labuyo
- Include crushed red pepper flakes
- Incorporate gochugaru (Korean red pepper)
- Citrus Adobo Ribs:
- Add calamansi juice
- Include orange zest
- Incorporate lemon grass
- Asian Fusion:
- Add five-spice powder
- Include hoisin sauce
- Incorporate sesame oil
Frequently Asked Questions
- Can I make this in a slow cooker? Yes, cook on low for 6-8 hours or high for 4-6 hours.
- How do I know when the ribs are done? The meat should easily pull away from the bone and reach an internal temperature of 190°F (88°C).
- Can I use spare ribs instead of baby back ribs? Yes, but cooking time may need to be increased by 30-45 minutes.
- Why use breadcrumbs? They create a unique crispy crust and help thicken the glaze.
- Can I make this ahead? Yes, braise the ribs a day ahead and finish with the glaze before serving.
Nutrition
The Story Behind Filipino Baby Back Ribs with Adobo Glaze
Growing up in a Filipino household, adobo wasn’t just a dish – it was our comfort food language. Every family had their own version, and every version told a story. This Baby Back Ribs with Adobo Glaze recipe was born from those countless Sunday afternoons watching my grandmother transform humble ingredients into magic with just vinegar, soy sauce, and patience.
While traditional adobo typically features chicken or pork belly, this recipe takes our beloved cooking method in an exciting new direction. Baby back ribs, typically associated with American barbecue, become the perfect canvas for our Filipino flavors. The marriage wasn’t just delicious – it made perfect sense. After all, both Filipino adobo and American barbecue share that beautiful philosophy of turning tough cuts of meat into tender, flavorful masterpieces through slow cooking.
The addition of the honey-breadcrumb crust was a happy accident that happened during one rainy weekend when I was craving both the comfort of adobo and the sweetness of Korean barbecue ribs. As the breadcrumbs toasted in the remaining adobo sauce and honey, they created this incredible textural element that caught everyone’s attention at our family gatherings. Soon, friends and relatives were requesting “those adobo ribs with the crunchy top.”
What makes this dish truly special is how it honors our traditional adobo cooking method while embracing modern twists. The classic aromatics – garlic, bay leaves, and peppercorns – build that familiar savory foundation, while the honey-breadcrumb crust adds an unexpected layer of texture and sweetness that takes it to new heights. It’s become a favorite at potlucks, family reunions, and even holiday celebrations, proving that sometimes the best traditions are the ones that evolve while keeping their soul intact.
Whether you’re a Filipino missing the taste of home or someone discovering the wonders of adobo for the first time, these baby back ribs offer a delicious gateway into our rich culinary heritage. They’re a testament to how Filipino cuisine continues to evolve while maintaining its heart – and in true Filipino fashion, they’re best enjoyed shared with loved ones over stories and laughter.
