Matt had been asking for this one for a long time, and I'm honestly not quite sure why I've been putting it off. I'm not generally a lazy cook, and this was far less time consuming than I remembered it being. That said, the last time I made it, it did fall a little flat. My dad usually does a version with beef short ribs, which I prefer, but Matt wanted pork, and I figured if I was going to try it again, I might as well do it more or less right.
The original recipe is from The New York Times, and is presented with very limited tweaking. I used boneless pork ribs, mostly because they were cheaper than the whole rack of baby back, but also because I'm a recovering vegetarian, and bones in my food weird me out. So does lard, as you may remember from my last post.
Pork Ribs Adobo
adaptedish from The New York Times
1 cup apple cider vinegar, preferably organic and unfiltered
1 tablespoon soy sauce
3 small bay leaves
1 large jalapeno chile, stemmed and roughly chopped
2 lbs baby-back pork ribs, (1 side, cut into individual ribs, or boneless ribs)
2 teaspoons sea salt
6 garlic cloves, peeled
2 teaspoons black peppercorns
In a bowl, combine vinegar, soy sauce, bay leaves and chile and set aside.
Season the ribs with 1 teaspoon salt. With a mortar and pestle or a small food processor, grind the remaining teaspoon salt with the garlic and peppercorns until it forms a rough paste. Rub past into ribs and transfer to a large ziploc bag. Pour in the vinegar mixtures, seal and refrigerate for at least 1 hour or overnight, turning occasionally.
Transfer ribs and marinade to a pot, bring to a boil, reduce the heat and simmer, covered, for 1 hour, until the meat is tender. (I let mine cook for more like an hour and a half, but I like the meat all shreddy, so take your pick). Remove ribs to a baking sheet and simmer sauce until thick.
Preheat the broiler, pour 1/4 cup of the thickened sauce over the ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once.
Serve over rice with the remaining sauce. Provide coarsely chopped tomato and onion to go along, if you like (it's tasty!)
And smile when you eat it - it makes the cook happy.