Beef Chuck Adobo Ribs | Easy & Flavorful Filipino Recipe

Season the beef ribs generously with salt and pepper.

Wrap the seasoned ribs tightly in heavy-duty aluminum foil.

Place the wrapped ribs in a baking pan and bake in the oven for a couple of hours.

Smash a couple of cloves of garlic to release their flavor and then roughly mince them.

After a couple of hours, remove the ribs from the oven and poke a hole in the foil to pour off the juices into a measuring cup.

Skim off any excess fat from the meat juices if desired.

Remove the bones from the cooked ribs and set the meat aside.

Slice the rib meat into chunks using a knife on a cutting board.

Heat a pot over medium-high flame and add cooking oil.

Add the minced garlic and bay leaves to the pot and cook to release their flavors into the oil.

Pour the reserved meat juices into the pot.

Add Filipino soy sauce and white Filipino cane vinegar to the pot.

Drop the chunks of short rib meat into the pot and stir to combine everything.

Cover the pot and let it sit for a couple of minutes before serving.

Equipment Needed

Spice Level:

Allergens