Adobo Short Ribs

Adobo…but make it short ribs! Slow braised, ridiculously tender, soaked in the sweet-savory soy vinegar goodness with a tangy pineapple twist.

Ingredients

• 3 lbs short ribs

• Salt (S)

• Pepper (P)

• Garlic powder (G)

• 1/2 whole garlic

• 1 medium onion

• 1 packet Pinniyahang Adobo sauce

• 1/4 c brown sugar

• 1/8 c peppercorns

• 3 bay leaves

• Beef Broth

• 1 Tbsp brown sugar

Instructions

1. Preheat oven to 350°F. Pat dry about 3 lbs of short ribs and season generously with salt, pepper, and garlic.

2. Heat oil in a large oven-safe pot or Dutch oven. Sear ribs on all sides until deeply browned. Remove from pan and set aside.

3. In the same pot, sauté halved onion and halved head of garlic until lightly caramelized and fragrant.

4. Add one package of Datu Puti Pininyahang Adobo sauce for a sweet, tangy pineapple twist on the classic soy-vinegar base. Stir to deglaze the pan.

5. Add ¼ cup brown sugar, bay leaves, and about ⅛ cup whole peppercorns (adjust if you’re not into aggressive pepper heat).

6. Add the short ribs back into the pot. Pour in enough beef broth to cover the meat. Cover with a tight-fitting lid and transfer to the oven. Braise for about 2½ hours, turning ribs once halfway through, until fork-tender.

7. Remove ribs and place pot back on the stovetop. Strain the sauce and simmer uncovered for 10–15 minutes until slightly thickened. Add a cornstarch slurry if you want a more gravy-like consistency.

8. Serve with rice, or go rogue like I did — mashed potatoes and roasted veggies work just as well.