Pork adobo (ribs in adobo sauce)

Ingredients

• 1 kgpork ribs, cut into small pieces
• 2 tbsp (30 ml)lard or another cooking fat
• 1ancho chilli
• 4guajillo chillies
• 4pasilla chillies
• 80 ml (⅓ cup)white vinegar
• 1 clovegarlic, peeled
• 4–5whole peppercorns
• ¼ tspwhole cumin seeds
• ½ tspdried oregano
• 2bay leaves
• to tastesalt

Instructions

1. 1

   Soak the chillies

   Using scissors, cut the chillies in half lengthways and discard the seeds. Rinse them, place in a bowl and cover with boiling water. Leave to soak for at least 30 minutes, or until the water has almost cooled.

2. 2

   Blend the sauce

   Put the chillies and all the spices in a blender. Add 1 teaspoon of salt, the vinegar and ½ cup of the chilli-soaking water.

3. 3

   Blend until smooth

   Blend to make a thick, velvety sauce. Depending on your blender, this may take 3–4 minutes.

4. 4

   Simmer the ribs

   Put the pork in a large casserole, add water and a little salt, and bring to the boil. Cover and cook over a medium heat for 30–40 minutes, or until the meat is very tender. Remove the ribs to a plate, strain the cooking liquid and reserve it.

5. 5

   Brown the ribs

   Heat the lard in the same casserole, add the ribs and fry until lightly golden.

6. 6

   Reduce the sauce

   Add the prepared sauce and stir to coat the ribs; cook for 2 minutes so the flavours mingle. Add some of the reserved cooking liquid and bring to the boil. Cook uncovered over a medium-high heat until the sauce has reduced slightly and thickened. Taste and adjust the salt, then turn off the heat.

What is pork adobo?

Adobo is a name used for a range of seasoned sauces and preparations across Latin America. In this Mexican-style version, pork ribs are simmered and then coated in a sauce of dried chillies, vinegar and spices.

The method builds flavour in stages: tender meat first, a little browning next, then a brief simmer in the sauce. The result is a rich, tangy dish often served with rice, fried beans and pickled onions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 32g protein, 12g carbs, 57g fat.

The pork ribs provide most of the protein and fat, while the lard adds further fat; the dried chillies contribute a small amount of carbohydrate and fibre. Serve with a modest portion of rice and add pickled onions or another vegetable for contrast and a more balanced plate.

Choosing the chillies

Dried chillies: ancho, guajillo and pasilla each contribute to the sauce’s layered flavour. Removing the seeds keeps the sauce smoother and avoids adding extra heat from them.

Soaking water: reserve some of the liquid for blending, as directed. It helps loosen the chillies into a thick sauce without diluting their flavour as much as plain water would.

Getting the sauce smooth

Blending: allow the chillies to soften thoroughly before they go into the blender. Blend for the full 3–4 minutes if needed; the sauce should look thick and velvety rather than flecked with large pieces.

Spices: use whole peppercorns and cumin as specified, and blend them with the chillies. This distributes their flavour through the sauce.

Tender ribs, then browning

Simmering: keep the casserole at a steady medium heat for 30–40 minutes. The ribs are ready for the next stage when the meat is very tender.

Browning: drain the ribs before frying them in the hot lard. A light golden colour is the cue to add the sauce; the ribs do not need to be deeply browned.

Reducing the adobo

Reserved broth: add it gradually after the sauce has cooked with the ribs for 2 minutes. It gives the sauce enough liquid to simmer while keeping the pork’s cooking flavour in the dish.

Final texture: cook uncovered over medium-high heat until the sauce thickens and clings to the ribs. Stir as needed and taste for salt before turning off the heat.

Serving the ribs

Rice and beans: serve alongside the ribs to make a satisfying plate and to catch any extra sauce. Pickled onions add a bright, sharp contrast to the rich pork.

At the table: spoon some of the thick adobo over the ribs and offer extra sauce on the side if any remains in the casserole.

Recipe notes & tips

• Cut the chillies open over a board so the seeds are easy to discard.
• Let the chilli-soaking water cool almost completely before measuring it for the blender.
• Use a large casserole so the ribs can cook in a single layer as much as possible.
• Strain and keep the pork broth; add only as much as needed to reach the sauce consistency you like.
• Taste the sauce at the end, since the reserved broth and the ribs can affect how much salt it needs.

Variations

• Milder sauce: use fewer chillies and keep the same soaking and blending method.
• More tang: add a small splash of vinegar to the finished sauce and taste before adding more.
• Extra garlic: blend in another peeled clove for a stronger garlic note.
• Serve with tortillas: offer warm tortillas alongside the ribs to scoop up the adobo.
• Vegetable side: add a crisp salad or cooked greens to complement the rich pork.

Common mistakes to avoid

• Skipping the soak: hard chillies can blend unevenly; soak them for at least 30 minutes.
• Leaving the seeds in: the sauce may become rough; remove them when cutting the chillies.
• Blending too briefly: visible pieces can remain; continue until the sauce is velvety.
• Browning before tenderising: the ribs may stay tough; simmer them first as directed.
• Adding too much broth: the sauce can turn thin; pour it in gradually and reduce uncovered.
• Leaving the pan covered at the end: steam slows reduction; cook uncovered until the sauce thickens.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or reserved broth if the sauce has thickened too much.

Frequently asked questions