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how to make Filipino Adobo Spare Ribs recipe

Filipino Adobo Spare Ribs (Fork Tender Oven Baked Easy Recipe)

This fork tender, fall-off-the-bone oven-baked Filipino adobo spare ribs recipe is all you need for a stunning meal that impresses, glazed to sticky-sweet-savory perfection with a sauce that pleases the crowd, adults and kids alike.
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Course: Dinner, Entree, Main Course
Cuisine: Asian, Filipino
Keyword: adobo, barbecue, bbq, bbq sauce, meat, party food, pork recipe, ribs recipe, spare ribs
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 4 servings
Calories: 951kcal

Equipment

  • baking sheet
  • Parchment Paper (large enough to fully wrap ribs)
  • aluminum foil (2 large sheets, same size as parchment)
  • 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)

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

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
    remove membrane from spare ribs during preparing

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
    filipino spare ribs dry rub seasoning

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.
    how to make Filipino Adobo Spare Ribs recipe

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.
    double wrap method for oven baking spare ribs

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.
    spare ribs baking in the oven

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
    glaze ribs with 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!
    rack of Filipino Adobo Spare Ribs

Notes

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 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.

Nutrition

Nutrition Facts
Filipino Adobo Spare Ribs (Fork Tender Oven Baked Easy Recipe)
Amount per Serving
Calories
951
% Daily Value*
Fat
 
77
g
118
%
Saturated Fat
 
25
g
156
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
28
g
Cholesterol
 
263
mg
88
%
Sodium
 
1954
mg
85
%
Potassium
 
827
mg
24
%
Carbohydrates
 
10
g
3
%
Fiber
 
0.1
g
0
%
Sugar
 
9
g
10
%
Protein
 
52
g
104
%
Vitamin A
 
9
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
61
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.