These Filipino adobo spare ribs baked in the oven are so incredibly fork-tender with the perfect meat texture, glazed with a savory-sweet tomato-based adobo BBQ sauce. It’s an easy Asian pork spare ribs recipe to make right at home that will be loved by everyone. Impress yourself and your spare ribs skills because the results are fall-off-the-bone spare ribs, with the exact amount of tenderness and meaty bite that makes this recipe stand out from all others. This is the only ribs recipe you need and the only way I’ll ever make them! Juicy, tender, meaty, and flavorful each and every time... right out of the oven.
Table of contents
- Why Filipino Adobo Spare Ribs are So Good
- What you Do and Don’t want in Spare Ribs
- What are Filipino Adobo Spare Ribs
- The Best way to Wrap Oven Baked Spare Ribs
- Ingredients
- Equipment
- How to Make Oven Baked Filipino Adobo Spare Ribs
- Best Tips
- Add-Ins and Variations
- Serving Suggestions
- Storage and Leftovers
- FAQs
My whole family devoured my version of Filipino pork spare ribs oven baked, with a tangy and fragrant homemade Filipino BBQ sauce that pays homage to Filipino flavors in a subtle, lip-smacking mixture!
The non-Filipinos, children, and myself… finshed the whole rack! No leftovers.
My mom would make me oven spare ribs when I was a child and so making these for my family is full circle for me.
I love spare ribs, as do many Filipino families, because it’s a special meal (and surprisingly budget-friendly) and because of that… moms, everyday homecooks, and hosts everywhere deserve a recipe that they can easily make and win every time.
This is thee recipe for all palates when you have a mix of people ready to enjoy ribs!
This Filipino adobo spare ribs recipe is 100% mouth-watering. IT’S SOOOO GOOD!
I don’t like mushy or overly tender ribs (that’s a fail) and they shouldn’t be chewy either! So, the method here to cook these ribs to perfection… works every time.
The meat is meaty, can come off with the touch of a spoon, but your rack is intact! All characteristics of oven BBQ gold standards.
Why Filipino Adobo Spare Ribs are So Good
- Absolutely, perfectly Fork-tender and juicy! Seriously, you don’t need big chef BBQ skills to achieve this… just follow the recipe!
- Low and slow is the key. Most of the cook time is just waiting!
- These spare ribs oven baked are so tender, but perfectly cooked and done at the right time so the meat has meatiness to it! The rack stays together!
- The flavor is so enticing and yet subtle, with signature notes of garlic, aromatic bay leaves, and a tomato-based adobo BBQ sauce. All adults and kids will LOVE the sauce.
- ALL natural! No fake flavors or ingredients that have additives and colors.
- Oven-baked with low mess method! Follow my instructions and you will be so happy. No pans to scrub!
- Set it and forget it. Filipino adobo spare ribs are perfect to start in the day and have a stunning, meaty meal hours later. This allows time to do whatever else you want.
- Go dance, play with the kids, read a book… the world is your oyster while these ribs bake away.
- The broil at the end sets the BBQ glaze and has the perfect golden “bark” encapsulating the spare ribs.
These Oven Baked Spare ribs Vs. Others
There are a lot of easy fall off the bone oven spare ribs recipes out there.
- Some of the times are all over the place. No, I just don’t recommend oven pork spare ribs in less than two hours.
- Sometimes the rubs have ten spices, binders, and the some steps are a little much if you are a busy mama like me or just wanting something straightforward.
- Membrane vs. removing it. Also another debate out there, but I say remove it 100%. This makes your homemade Filipino adobo spare ribs go the next level in preparation and soaking in the flavor.
If you want the clearest steps, tangy and elevated BBQ sauce, and a very simple rub, this Filipino adobo spare ribs recipe is for you.
What you Do and Don’t want in Spare Ribs
- Great spare ribs are all about balance. You want them tender, juicy, and flavorful—but not overdone.
- You want fall-off-the-bone tender, but not a rack that completely falls apart. The meat should release easily, but still hold onto the bone enough that you can pick it up and take a proper bite.
- You don’t want any chewiness, which is why removing the membrane is key. That one step makes a big difference in texture.
- You’re aiming for ribs that are tender and juicy, cooked just right. Overcook them, and they go from perfect to dry and overly soft instead of rich and succulent.
- There should be meaty, satisfying bites. The ideal rib sits right in that sweet spot—soft and tender, but still structured enough to eat with your hands without it collapsing. I said this before, so now you get the drift.
- The outside should have a beautiful glaze and light bark, not burnt or overly charred. Just enough caramelization to lock in flavor and give that slightly sticky finish.
- And finally, this is about true oven-baked spare ribs. Simple process, minimal mess, and no complicated steps—just reliable, consistent results every time.
What are Filipino Adobo Spare Ribs
Filipino adobo spare ribs are my version of oven baked pork spare ribs that uses popular Filipino ingredients to create an East-meets-West delicacy.
The fragrant, umami, and tasty notes of bay leaves give aroma to the meat, while garlic, onion, ground peppercorn, and a touch of soy sauce and vinegar create a tangy and lip-smacking tomato-based adobo sauce. The sauce is so balanced that adults and kids from any culture love the sweet-savory flavor.
While banana ketchup is popular for Filipino adobo spare ribs, this version omits it due to the preservatives and coloring, which my kids don’t like so much. You can choose to use it if you like in place of tomato sauce for the homemade BBQ sauce.
These oven baked pork spare ribs with a Filipino touch are out of this world and anyone can make these!
The Best way to Wrap Oven Baked Spare Ribs
You’ll learn in the recipe that the only way to do it is a DOUBLE WRAP!
I stand by this method.
- Wrap in one layer with parchment paper.
- Then wrap one layer of foil all over the rack of ribs.
Doing this method ensures moisture is locked in during the tenderizing part of the oven baking process.
Ingredients
This recipe yields about 3-4 servings and I used a rack of ribs that was 2.90 lbs. You can use two racks of ribs to double the servings and still use the same recipe.
- 2.9 lbs pork spare ribs – These are the most traditional type of ribs to choose. You can use baby back and St. Louis style as well, just watch the cooking and add a little more time if they are thicker.
Ribs Seasoning Dry Rub
- 1.5 tbsp soy sauce – Umami and signature Filipino staple ingredient. This gives some of the “adobo” and Filipino style flavor. It’s subtle and balances very well with the sweetness. This is mainly to slightly wet the dry rub so it sticks to the ribs.
- 3 tbsp brown sugar – Gives essential glazing, caramelizing power, sweetness, and balance.
- 3/4 tbsp sea salt
- 1/2 tbsp ground black peppercorns – peppercorns are a must for Filipino adobo style and grinding the black peppercorns delivers that signature spice without harshness.
- 1/4 tsp garlic powder – This is better than fresh garlic because it won’t leave burnt bits.
- 1/4 tsp onion powder – Onion powder gives lots of flavor without becoming mush or steaming. Use powder to keep the rub sticking and dry.
- 6-8 bay leaves (plus extra for underneath) – Needed for signature adobo aroma.
BBQ Sauce for Glazing and as Dip
Equipment
- Baking sheet
- Parchment paper (large enough to fully wrap ribs)
- Aluminum foil (2 large sheets, same size as parchment)
- Tongs (preferably long metal tongs)
- Wide spatula (helpful for flipping and a must have or you need additional tongs)
- Brush (for basting/glazing on the BBQ sauce)
How to Make Oven Baked Filipino Adobo Spare Ribs
This recipe requires oven-baking the spare ribs at 275°F for 3.5 hours. You will need the entire time. Do not rush them.
1. Preheat oven and Prepare the ribs
- Preheat oven to 275°F.
- Remove the membrane from the back of the ribs and trim any excess fat.
- Slide a knife under the membrane and pull. If it is slippery use paper towel to hold it and pull off.
2. Make the rub
- In a bowl, mix the soy sauce, brown sugar, sea salt, black pepper, garlic powder, and onion powder until it forms a texture similar to slightly wet sand.
3. Set up the wrap
- On a baking sheet, lay down a large sheet of foil, the parchment paper on top of the foil. Both should be about double the size of the ribs.
- Place a few bay leaves on the parchment where the ribs will sit.
- Then sit the rack of ribs on top of the parchment/foil wrap. Meaty side, top part of the spare ribs, facing UP.
4. Season the ribs
- Rub the seasoning mixture all over the top and bottom of the ribs. Don’t forget the sides.
- Add 4–5 more bay leaves on top. There should be some bay leaves on the bottom and top.
5. Double Wrap Snuggly
- Wrap the ribs snugly in parchment paper first.
- Then wrap tightly in foil.
- Make sure there are no holes, but avoid layering too much foil. One tight layer is enough.
- Keep everything on the baking sheet. Again, meaty top part of the ribs should be up during baking.
6. Slow Oven bake
- Place ribs on the center rack and bake. Set the time for 3.5 hours.
7. at Hour 3 – Open the Wrap and finish baking
- After three hours, carefully open the foil and parchment (there will be hot juices inside).
- Leave ribs uncovered, still on the paper, and simply return to the oven for 15 minutes.
8. Transfer Ribs to New Foil and Glaze
- After 3 hours, 15 minutes – Remove ribs from the oven.
- Using tongs (and a spatula if needed), carefully transfer the rack onto a fresh sheet of foil on the baking sheet.
- Discard the used foil, parchment, and juices.
- Brush Filipino BBQ sauce generously over the top of the ribs.
- Broil for 3 minutes. Watch carefully so it doesn’t burn.
10. Flip and glaze
- Pull the rack out and carefully flip the ribs.
- Brush the other side (bottom side of the ribs) generously with BBQ sauce.
- Broil for another 3 minutes.
11. Final glaze
- Flip the ribs again, brush one more layer of BBQ sauce on top, and broil for 2–3 minutes until caramelized.
- Watch closely, as the sauce can burn quickly. As soon as it’s sizzling they are ready!
12. Rest
- Remove the spare ribs from oven, cover loosely with foil, and let rest for 8 minutes before serving. Do NOT skip resting the spare ribs before cutting into them!
Best Tips
- Always remove the membrane for tender ribs and better penetration of the aromas and flavors of the rub and glaze.
- Wrap tightly to lock in moisture. Follow the double wrap method!
- Don’t rush the 3.5 hour cook time. You need the entire 3.5 hours.
- Be very careful when opening the foil, the juices are hot
- Use tongs and support the rack when flipping so it doesn’t fall apart. Use two tongs or tongs and spatula if needed so you can easily flip the rack, intact.
- Watch closely during broiling, the glaze caramelizes fast
- Let the ribs rest before cutting to keep them juicy
Add-Ins and Variations
- Garlic: Add garlic cloves inside the wrap for deeper aroma and more garlic flavor.
- More Adobo Flavors: Use more soy sauce and vinegar, and less tomato sauce, for a more robust Filipino adobo glaze. Glaze an extra 1-2 times if you are doing this because the sauce will be thinner.
- Spice: Add chili flakes or chili oil to the BBQ sauce for heat
- Filipino Vinegar Style: Spritz a splash of white or cane vinegar at the end for zestiness.
- Lemongrass leaves: A popular aromatic for Filipino meats, lemongrass leaves, folded under the meat during cooking, brings a vibrant layer of fragrance and flavor.
Serving Suggestions
- Serve hot with extra BBQ sauce on the side
- Pair with Filipino garlic rice, steamed rice, atchara (picked papaya), or pickled mango
- Great with simple sides like cabbage slaw, Asian Caesar salad, roasted vegetables, or easy vegetarian 10 minute pancit (Filipino rice noodles)
- Slice between bones for easy serving
- Make a feat by adding sides of Filipino macaroni salad, refreshing cucumber tomato salad, and easy fried rice
- Meat Feast! Serve these spare ribs, Filipino short ribs, and Filipino chicken skewers for Easy Filipino party foods and BBQ hangout.
Storage and Leftovers
Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 300°F covered with foil, or in an air fryer for a slightly crisp finish.
Do not leave ribs sitting in sauce too long before storing, as they can become overly soft.
FAQs
What’s the difference between pork belly ribs and spare ribs?
Pork belly ribs are cut closer to the belly, so they are fattier and richer. Pork belly ribs need up to six hours to cook! This recipe is for spare ribs, which come from the lower rib section and have a better balance of meat and fat, making them ideal for this slow oven method.
Should I trim fat from spare ribs?
Yes, trim excess thick fat, but don’t remove everything. You want some fat for flavor and moisture.
Do I have to remove the membrane?
Yes. The membrane becomes tough when cooked and prevents seasoning from fully penetrating the meat.
Should I marinate the ribs?
No. Not necessary for this easy recipe. The rub and slow cooking process develop plenty of flavor without needing a long marinade.
Why are my ribs dry?
They were likely overcooked or not wrapped tightly enough, which can cause moisture loss.
Why did my ribs fall apart too much?
They were cooked too long. You want tender ribs that still hold together, not completely falling apart. If the ribs are about 3lbs and up 3.5 hours of oven time is ideal. If the ribs are smaller, lessen the time to avoid overcooking which makes them overly soft or dry.
Filipino Adobo Spare Ribs (Fork Tender Oven Baked Easy Recipe)
Equipment
- baking sheet
- Parchment Paper (large enough to fully wrap ribs)
- aluminum foil (2 large sheets, same size as parchment)
- Wide Spatula (helpful for flipping and a must have or you need additional tongs)
- Brush (for basting/glazing on the BBQ sauce)
Ingredients
- 2.9 lbs pork spare ribs 2.75 – 3.25 lbs pork spare ribs
Ribs Seasoning Dry Rub
- 1½ tbsp soy sauce
- 3 tbsp brown sugar
- ¾ tbsp sea salt
- ½ tbsp ground black peppercorns
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 6-8 bay leaves
BBQ Sauce for Glazing and as Dip
- Filipino BBQ sauce for glazing
Instructions
Preheat oven and Prepare the ribs
- Preheat oven to 275°F.Remove the membrane from the back of the ribs and trim any excess fat. Slide a knife under the membrane and pull. If it is slippery use paper towel to hold it and pull off.2.9 lbs pork spare ribs
Make the rub
- In a bowl, mix the soy sauce, brown sugar, sea salt, black pepper, garlic powder, and onion powder until it forms a texture similar to slightly wet sand.1½ tbsp soy sauce, 3 tbsp brown sugar , ¾ tbsp sea salt, ½ tbsp ground black peppercorns , ¼ tsp garlic powder , ¼ tsp onion powder
Set up the wrap
- On a baking sheet, lay down a large sheet of foil, the parchment paper on top of the foil. Both should be about double the size of the ribs.Place a few bay leaves on the parchment where the ribs will sit. Then sit the rack of ribs on top of the parchment/foil wrap. Meaty side, top part of the spare ribs, facing UP.6-8 bay leaves
Season the ribs
- Rub the seasoning mixture all over the top and bottom of the ribs. Don't forget the sides.Add 4–5 more bay leaves on top. There should be some bay leaves on the bottom and top.
Double Wrap Snuggly
- Wrap the ribs snugly in parchment paper first.Then wrap tightly in foil.Make sure there are no holes, but avoid layering too much foil. One tight layer is enough.Keep everything on the baking sheet. Again, meaty top part of the ribs should be up during baking.
Slow Oven bake
- Place ribs on the center rack and bake. Set the time for 3.5 hours.
At Hour 3 – Open the Wrap and finish baking
- After three hours, carefully open the foil and parchment (there will be hot juices inside). Leave ribs uncovered, still on the paper, and simply return to the oven for 15 minutes.
Transfer Ribs to New Foil and Glaze
- After 3 hours, 15 minutes – Remove ribs from the oven.Using tongs (and a spatula if needed), carefully transfer the rack onto a fresh sheet of foil on the baking sheet.Discard the used foil, parchment, and juices.
- Brush BBQ sauce generously over the top of the ribs. Broil for 3 minutes. Watch carefully so it doesn’t burn.Filipino BBQ sauce
Flip and glaze
- Pull the rack out and carefully flip the ribs.Brush the other side (bottom side of the ribs) generously with BBQ sauce.Broil for another 3 minutes.
Final glaze
- Flip the ribs again, brush one more layer of BBQ sauce on top, and broil for 2–3 minutes until caramelized.Watch closely, as the sauce can burn quickly. As soon as it's sizzling they are ready!
Rest
- Remove the spare ribs from oven, cover loosely with foil, and let rest for 8 minutes before serving. Do NOT skip resting the spare ribs before cutting into them!**Did you make this recipe? Please comment below or rate the recipe with stars! Thank you!
Notes
- Wrap tightly to lock in moisture. Follow the double wrap method!
- Don’t rush the cook time and also don’t overcook it.
- Use tongs and support the rack when flipping so it doesn’t fall apart. Use two tongs or tongs and spatula if needed so you can easily flip the rack, intact.
- Watch closely during broiling, the glaze caramelizes fast!
Add-Ins and Variations
- Garlic: Add garlic cloves inside the wrap for deeper aroma and more garlic flavor.
- More Adobo Flavors: Use more soy sauce and vinegar, and less tomato sauce, for a more robust Filipino adobo glaze. Glaze an extra 1-2 times if you are doing this because the sauce will be thinner.
- Spice: Add chili flakes or chili oil to the BBQ sauce for heat
- Filipino Vinegar Style: Spritz a splash of white or cane vinegar at the end for zestiness.
- Lemongrass leaves: A popular aromatic for Filipino meats, lemongrass leaves, folded under the meat during cooking, brings a vibrant layer of fragrance and flavor.
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