If you’re looking for a pork ribs recipe that’s deeply savory, sticky with caramelized goodness, and unapologetically bold in flavor, then these Adobo Pork Ribs with Caramelized Sauce are about to be your new obsession. This dish marries the rich, tangy flavors of Filipino adobo with the luscious, finger-licking appeal of slow-cooked ribs finished in a thick, sweet-savory glaze. It’s a mashup that delivers both comfort and wow factor. Whether you’re serving it for a weeknight dinner or impressing guests at your next backyard hangout, this dish is guaranteed to leave nothing but bones behind.
Adobo Pork Ribs with Caramelized Sauce
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine Filipino
Large Dutch oven or heavy-bottomed pot for slow braising the ribs. If you don’t have one, a deep skillet with a lid or even a slow cooker will work.
Tongs for flipping and handling the ribs without tearing the meat.
Baking sheet for broiling the ribs to finish.
Small saucepan to make the caramelized glaze separately.
Whisk to mix the sauce without clumps.
Meat thermometer (optional) to ensure the ribs are cooked to fall-off-the-bone perfection, ideally around 190–205°F.
For the Ribs
- 2.5 lbs pork ribs baby back or spare ribs work best
- Salt to taste
- Black pepper freshly cracked
- 1 tablespoon oil for searing
For the Adobo Braise
- 1/2 cup soy sauce
- 1/4 cup cane vinegar or white vinegar
- 6 cloves garlic smashed
- 2 bay leaves
- 1/2 tablespoon whole black peppercorns
- 1/2 cup water
- 1 tablespoon brown sugar optional, helps mellow acidity
For the Caramelized Sauce
- 1/3 cup brown sugar packed
- 2 tablespoons soy sauce
- 2 tablespoons adobo braising liquid reserved from earlier
- 1 tablespoon honey
- 1 teaspoon cornstarch + 2 tablespoons water slurry, for thickening
Optional: 1/2 teaspoon chili flakes for heat
Garnish
- Chopped scallions
- Toasted sesame seeds
- Fresh red chili slices optional, for color and spice
Prep the Ribs
Start by patting your pork ribs dry with paper towels. This helps the seasoning stick and allows for a better sear. Sprinkle generously with salt and black pepper on both sides.
If using baby back ribs, remove the silver skin from the underside if it's still attached. This membrane can be chewy if left on.
Sear for Flavor
In a Dutch oven, heat 1 tablespoon of oil over medium-high heat. Sear the ribs for 2–3 minutes per side until browned. This step builds flavor into the dish and gives the ribs a nice crust to cling to the sauce later.
Braise in Adobo Sauce
Once the ribs are seared, add in your soy sauce, vinegar, garlic, bay leaves, peppercorns, water, and brown sugar. Bring to a boil, then reduce the heat to a gentle simmer. Cover with a lid and cook for 1.5 to 2 hours, until the meat is tender but not falling apart. Flip the ribs once or twice during braising for even cooking.
Remove the ribs carefully and set aside on a foil-lined baking sheet. Strain and reserve 2 tablespoons of the adobo liquid for your glaze.
Make the Caramelized Sauce
In a small saucepan, combine brown sugar, soy sauce, honey, chili flakes (if using), and the reserved adobo braising liquid. Bring to a gentle simmer, stirring until the sugar dissolves completely.
Add the cornstarch slurry and stir constantly until the sauce thickens into a glossy glaze—this takes about 3–5 minutes. The goal is a sauce that clings beautifully to the ribs.
Glaze and Broil
Preheat your broiler on high. Brush a generous layer of caramelized sauce over the ribs. Broil for 3–5 minutes or until the sauce bubbles and forms sticky edges. Watch closely to avoid burning.
Brush with more sauce as needed and broil again briefly for a second layer of flavor.
Finish and Garnish
Remove from the oven, let rest for a few minutes, then slice between the bones. Garnish with scallions, sesame seeds, and red chili slices. Serve with extra sauce on the side for dipping or drizzling.
Perfect Pairings
Adobo Pork Ribs with Caramelized Sauce are bold in flavor, so they pair best with sides that balance or complement their richness.
1. Garlic Fried Rice
A Filipino staple, garlic fried rice is the perfect companion. The rice soaks up the leftover adobo juices and adds that satisfying crunch from the garlic bits.
2. Pickled Vegetables (Atchara)
The acidity and sweetness of atchara (pickled green papaya) help cut through the richness of the ribs, giving your palate a refreshing reset.
3. Steamed Jasmine Rice
If you want to keep it simple, fragrant steamed rice lets the ribs shine and keeps things comforting and familiar.
4. Roasted Vegetables
Try a mix of roasted carrots, green beans, and red onions tossed with olive oil and salt. Their natural sweetness plays well with the caramelized glaze.
5. Cold Cucumber Salad
A chilled cucumber salad with rice vinegar, sesame oil, and a pinch of sugar offers a crisp, cool contrast to the deep, sticky ribs.
FAQs
1. What kind of pork ribs work best for this recipe?
Both baby back ribs and spare ribs work well. Baby backs are more tender and cook slightly faster, while spare ribs have more fat and deeper flavor. Either type can be used successfully in this recipe for Adobo Pork Ribs with Caramelized Sauce.
2. Can I use boneless pork instead of ribs?
Technically yes, but you’ll lose the texture and flavor that bones bring to the dish. If you must substitute, pork shoulder or country-style ribs are better than pork loin, as they stay moist during the braise.
3. Is it necessary to sear the ribs first?
Yes, searing helps lock in flavor and creates that savory crust that gives the glaze something to stick to. It’s worth the extra few minutes at the beginning.
4. How spicy is this dish?
The base recipe is more savory and sweet, but you can adjust the heat by adding chili flakes or fresh chopped chilies. Want it hotter? Add a teaspoon of chili garlic sauce to the glaze.
5. Can I make this ahead of time?
Absolutely. You can braise the ribs a day in advance and refrigerate them overnight. Reheat, glaze, and broil when ready to serve. The flavor even deepens after a rest in the fridge.
