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BBQ Adobo Spareribs
YIELD: 6 servings – PREP: 45 minutes – MARINATING: 1 hour – COOK: 3½ hours
“Adobo is a prep style that boasts some of the best flavors the Philippines has to offer. This BBQ favorite is always welcome at the table thanks to a vinegar-fueled balance of sweet and sour and a magic blend of spices that brings out the absolute best in any protein. Adobo is a great way to prepare any pork, but it’s particularly dope for spareribs because the bones keep the meat juicy and add flavor that takes the adobo spice blend to the next level. I keep my version pretty basic because I wanted the classic flavors to dominate. The people I feed can’t get enough.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
Featured in Tony’s book, Backyard BBQ with Fire and Spice.
Learn more about the Yoder Smokers Outlander
INGREDIENTS
For the Ribs:- 1 rack whole spareribs (1½ to 2 pounds)
- 3 tablespoons (36 g) BBQ rub of choice
- 1 cup (225 g) packed light brown sugar
- 1 cup (235 ml) low-sodium soy sauce
- 1 cup (235 ml) coconut vinegar (or substitute white vinegar)
- 2 tablespoons (28 g) garlic paste
- 1 tablespoon (8 g) freshly ground black pepper
- ½ white onion, peeled and sliced
- 3 to 4 bay leaves
- 2 green onions, chopped (optional)
- Crispy fried garlic (optional)
INSTRUCTIONS
- Prep the ribs by trimming the flap off the back and peeling the membrane off (if you don’t want to tackle that, have the
butcher prepare the ribs for you). - In a small bowl, combine the soy sauce, vinegar, garlic, and pepper and stir them until completely mixed. Transfer the ribs into a shallow roasting pan. Pour the marinade over the ribs and add the onions and bay leaves. Cover and marinate in the fridge for at least 1 hour, turning the ribs once.
- Prepare the smoker with the wood of your choice to medium-high heat, 275°F to 300°F (140°C to 150°C).
Remove the ribs from the roasting pan, reserving the marinade. Pat dry and coat both sides of the ribs with the rub. You’ll smoke the ribs for a total of 3 hours. - Transfer the marinade to a large pot over medium heat.
Bring to a boil and then reduce to a simmer. Simmer for 10 to 15 minutes or until the liquid reduces slightly and thickens. - Remove the onions and bay leaves from the sauce. Stir in the brown sugar and continue to simmer until the adobo glaze is thick enough to coat the back of a large spoon.
- After the ribs have been smoking for 2½ hours, slather the ribs with the adobo glaze on both sides. Smoke for another 30 minutes or until the internal temperature reaches 195°F
to 200°F (91°C to 93°C). Take the ribs out of the smoker and let them rest for 15 minutes. - Slice the ribs and drizzle with the rest of the adobo glaze.
Sprinkle with green onions and crispy fried garlic, if desired, before serving.
BBQ Adobo Spareribs
YIELD: 6 servings – PREP: 45 minutes – MARINATING: 1 hour – COOK: 3½ hours
“Adobo is a prep style that boasts some of the best flavors the Philippines has to offer. This BBQ favorite is always welcome at the table thanks to a vinegar-fueled balance of sweet and sour and a magic blend of spices that brings out the absolute best in any protein. Adobo is a great way to prepare any pork, but it’s particularly dope for spareribs because the bones keep the meat juicy and add flavor that takes the adobo spice blend to the next level. I keep my version pretty basic because I wanted the classic flavors to dominate. The people I feed can’t get enough.”
—
Recipe from Tony Ramirez @tfti.bbq on Instagram
@tfti.bbq on TikTok
Featured in Tony’s book, Backyard BBQ with Fire and Spice.
Learn more about the Yoder Smokers Outlander
INGREDIENTS
For the Ribs:- 1 rack whole spareribs (1½ to 2 pounds)
- 3 tablespoons (36 g) BBQ rub of choice
- 1 cup (225 g) packed light brown sugar
- 1 cup (235 ml) low-sodium soy sauce
- 1 cup (235 ml) coconut vinegar (or substitute white vinegar)
- 2 tablespoons (28 g) garlic paste
- 1 tablespoon (8 g) freshly ground black pepper
- ½ white onion, peeled and sliced
- 3 to 4 bay leaves
- 2 green onions, chopped (optional)
- Crispy fried garlic (optional)
INSTRUCTIONS
- Prep the ribs by trimming the flap off the back and peeling the membrane off (if you don’t want to tackle that, have the
butcher prepare the ribs for you). - In a small bowl, combine the soy sauce, vinegar, garlic, and pepper and stir them until completely mixed. Transfer the ribs into a shallow roasting pan. Pour the marinade over the ribs and add the onions and bay leaves. Cover and marinate in the fridge for at least 1 hour, turning the ribs once.
- Prepare the smoker with the wood of your choice to medium-high heat, 275°F to 300°F (140°C to 150°C).
Remove the ribs from the roasting pan, reserving the marinade. Pat dry and coat both sides of the ribs with the rub. You’ll smoke the ribs for a total of 3 hours. - Transfer the marinade to a large pot over medium heat.
Bring to a boil and then reduce to a simmer. Simmer for 10 to 15 minutes or until the liquid reduces slightly and thickens. - Remove the onions and bay leaves from the sauce. Stir in the brown sugar and continue to simmer until the adobo glaze is thick enough to coat the back of a large spoon.
- After the ribs have been smoking for 2½ hours, slather the ribs with the adobo glaze on both sides. Smoke for another 30 minutes or until the internal temperature reaches 195°F
to 200°F (91°C to 93°C). Take the ribs out of the smoker and let them rest for 15 minutes. - Slice the ribs and drizzle with the rest of the adobo glaze.
Sprinkle with green onions and crispy fried garlic, if desired, before serving.
