Peachesgourmet meets Kameni’s Girl Eats World! I got this recipe from Seon KyoungLongest.com, and she just took it to next level. The national food of the Philippines is adobo, whether it be chicken, pork, or a combination of the two. It took me a while to figure out the complete procedure and I had to keep rewinding her video for the steps. At that moment, I didn’t have baby back ribs but some pieces of beef with bones and four pieces of chicken thighs and drumsticks. It’s very sarap (delicious), I promise you! But let me walk you through her original recipe…
6-8 lbs. or 2 slabs baby back pork ribs (individually cut up into rib portion )
2 tbsp. olive oil for braising
Green onions or scallions, lots of them
An iron skillet, an oven and a stove
SAUCE MIXTURE: 1/2 cup light soy sauce
1/2 cup of vinegar
1/2 cup of rice wine vinegar
1/2 tbsp. fish sauce
3 tbsp. brown sugar
1/3 cup chopped garlic
4 pieces of bay leaf
Lots of crushed black pepper
1. Braise ribs (in 2 batches) or chicken or beef on an iron skillet with 2 tbsp. olive oil on high heat until nice and brown.
2. Pre-heat oven at 350 degrees F. Add sauce mixture into the skillet. Cover with foil and place the cover of the skillet on top of the foil.
3. Bake for 1 and 1/2 hours. Uncover, remove the skillet from the oven and put the skillet on top of the stove, cooking for 10 minutes while flipping the ribs and coating them thoroughly with the sauce.
4. Turn off the stove and lift each rib or chicken or beef on a huge plate.
5. Scoop up the oil from the caramelized sauce put in a glass bowl, squeeze with lime juice and scallions, mix with a whisker.
6. Add this mixture on top of ribs or chicken or beef and sprinkle more scallions on top. Garnish sliced lemon on the side.
This is the Filipino way of keeping more sauce and not caramelizing it. I found out that rubbing half of a lemon or lime on the inner sides of the Dutch oven will easily remove the crusty sauce, and after you can finally clean it with a lightly moist paper towel.
Baking the chicken should be for 30-45 minutes only, but the baby back ribs are to be baked for an hour and a half. Just made this additional chicken and beef shin bone-in……Enjoy!…..Really Masarap!……Peaches