Spicy Pork Ribs Adobo – Panlasang Pinoy

This Spicy Pork Ribs Adobo brings together tender pork ribs simmered in a rich savory sauce with soy sauce, vinegar, lemon lime soda, and plenty of heat that makes every bite bold and satisfying.

I enjoy cooking dishes that bring comfort and excitement at the same time, and this Spicy Pork Ribs Adobo delivers exactly that. The tender ribs absorb all the savory flavors while the chilies add a warm kick that keeps you coming back for more.

What is Spicy Pork Ribs Adobo

Spicy Pork Ribs Adobo is a flavorful take on the classic pork adobo that uses pork ribs as the main cut. The ribs simmer slowly in a mixture of soy sauce, vinegar, oyster sauce, peppercorn, and aromatics that come together to create a deep savory broth. The addition of chili flakes and Thai chili peppers adds heat that complements the richness of the sauce instead of overpowering it.

This version also stands out because the pork ribs naturally release flavor as they cook, creating a sauce that is fuller and slightly thicker than a regular adobo. The lemon lime soda adds a hint of sweetness that balances the vinegar and gives the dish a pleasant depth. Each bite feels warm, tender, and full of character which makes it a great choice for gatherings or simple home meals.

Ingredients

• Pork ribs – meaty and flavorful cut that becomes tender when simmered

• Garlic – minced to release strong aroma
• Soy sauce – adds savory depth
• White vinegar – provides the signature adobo tang
• Oyster sauce – enriches the sauce with mild sweetness
• Dried bay leaves – adds earthy aroma

• Chili flakes – brings heat and spice
• Thai chili pepper – enhances spiciness and fragrance
• Peppercorn – cracked to release flavor
• Salt – seasons the pork before cooking
• Lemon lime soda – gives sweetness and helps tenderize
• Water – helps simmer the ribs
• Cooking oil – used for browning and sautéing

How to Cook Spicy Pork Ribs Adobo

1. Season the pork ribs
   Combine the salt and pork ribs in a bowl. Mix well and let it rest for a few minutes so the seasoning starts working on the meat.
2. Brown the ribs
   Heat cooking oil in a wok. Add the ribs and stir fry until the edges start to brown.
3. Add garlic
   Add the minced garlic and continue stir frying until it becomes fragrant.
4. Build the sauce
   Pour in the soy sauce, white vinegar, lemon lime soda, and water. Let the mixture boil so the flavors combine.
5. Simmer until tender
   Add the cracked peppercorn and dried bay leaves. Cover the wok and simmer until the pork ribs become tender.
6. Add chili flakes
   Add the chili flakes and cook until the sauce reduces and clings to the ribs.
7. Finish with Thai chili peppers
   Add the Thai chili peppers and toss the ribs until coated well.
8. Serve
   Transfer to a serving plate and enjoy warm with steamed rice.

How to Get the Best Flavor and Texture

• Season the pork early to avoid bland meat
  Early seasoning allows the ribs to absorb flavor before the cooking begins.
• Brown the ribs well to avoid a flat tasting sauce
  A good sear develops flavor that supports the entire dish.
• Let the vinegar cook properly to avoid sharpness
  Allowing the vinegar to boil without stirring gives the sauce a smoother and more balanced taste.
• Simmer patiently to avoid tough ribs
  Low and slow simmering creates tender meat that absorbs sauce well.
• Balance the chili level to avoid overpowering heat
  The spice should enhance the flavor instead of overwhelming it.

What to Have with It

• Steamed rice – Rice absorbs the savory sauce beautifully and makes every serving more enjoyable.
• Atchara – The mild sweetness and pickled flavor bring a bright contrast to the rich spicy ribs.
• Fried eggplant – Eggplant absorbs the sauce well and adds a simple but flavorful vegetable side.

Can I use another cut of pork?

Yes. Pork belly, shoulder, or spare ribs work well and become tender as they simmer in the adobo sauce.

Can I reduce the spice level?

Yes. Reduce the chili flakes or Thai chilies if you want a milder flavor while keeping the savory balance.

Can I make this ahead of time?

Yes. This adobo tastes even better the next day because the flavors continue to blend and deepen.

Can I add potatoes or eggs?

Yes. Potatoes absorb the adobo sauce well and eggs make the dish heartier.

Can I thicken the sauce more?

Yes. Simmer uncovered to reduce the liquid and create a thicker richer sauce.

I hope you enjoy cooking this Spicy Pork Ribs Adobo at home. The heat blends beautifully with the familiar adobo flavor and turns a simple meal into something exciting. Try it soon and feel free to adjust the spice level to match what you enjoy most.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Spicy Pork Ribs Adobo

Tender pork ribs simmered in a savory spicy adobo sauce with soy sauce, vinegar, chili, and aromatics for a bold flavorful meal.

Prep: 15 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 15 minutes minutes

Equipment

• Wok or wide pan For stir frying and simmering the pork ribs

• Mixing bowl For seasoning the pork ribs with salt

• Tongs For turning the ribs while browning

• Wooden spoon or spatula For stirring the sauce and tossing the ribs

Instructions

• Combine the salt and pork ribs in a bowl. Mix well and let it rest for 5 minutes so the seasoning can start to work on the meat.

  3 lbs pork ribs, 2 teaspoons salt

• Heat the cooking oil in a wok or wide pan. Add the pork ribs and stir fry for about 3 minutes or until the ribs start to brown on the edges.

  3 tablespoons cooking oil, 3 lbs pork ribs

• Add the minced garlic and continue to stir fry for 1 minute until it becomes fragrant and lightly toasted.

  1 head garlic

• Pour in the soy sauce, white vinegar, lemon lime soda, and water. Let the mixture boil so the flavors blend with the pork ribs.

  5 tablespoons soy sauce, 8 tablespoons white vinegar, 1 cup lemon lime soda, 1 cup water

• Add the cracked peppercorn and dried bay leaves. Cover the wok and simmer until the meat becomes tender, adding a little water if needed to prevent drying.

  2 teaspoons peppercorn, 3 pieces dried bay leaves

• Add the chili flakes and continue to cook until the sauce reduces and starts to evaporate, allowing the ribs to absorb more flavor.

  2 teaspoons chili flakes

• Add the Thai chili peppers and toss the pork ribs until everything is well coated and the chilies are evenly distributed.

  10 pieces Thai chili pepper

• Transfer the Spicy Pork Ribs Adobo to a serving plate. Serve warm with steamed rice and enjoy.

  3 lbs pork ribs

Notes

Cooking Notes

• Let the ribs rest in the sauce for a few minutes before serving so the flavor settles.
• Add more lemon lime soda if you want a sweeter balance in the sauce.
• Leave some chilies whole if you want controlled heat.
• Simmer longer for more tender ribs and a fuller tasting sauce.
• Use a wide pan for even browning and better sauce reduction.
• Adjust the amount of chili flakes and Thai chili peppers to match your preferred spice level. You can start with less and add more later as the sauce reduces.
• Store any remaining Spicy Pork Ribs Adobo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Nutrition Information

Calories: 658kcal (33%) Carbohydrates: 11g (4%) Protein: 32g (64%) Fat: 53g (82%) Saturated Fat: 15g (75%) Polyunsaturated Fat: 10g Monounsaturated Fat: 22g Trans Fat: 0.5g Cholesterol: 152mg (51%) Sodium: 2309mg (96%) Potassium: 576mg (16%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 308IU (6%) Vitamin C: 7mg (8%) Calcium: 65mg (7%) Iron: 3mg (17%)

© copyright: Vanjo Merano