Filipino Pork Ribs Adobo

A truly Filipino comfort dish, this pork ribs adobo is rich, savory, and made in just one pot. I love using pork ribs instead of the usual pork belly because you still get all that deep adobo flavor, but with meat that feels a little less heavy and not overly fatty.

My little twist? A spoonful of oyster sauce.

It’s not traditional in every household, but it adds an extra layer of savory richness and gives the sauce a fuller, deeper flavor without making it taste like oyster sauce. It quietly rounds everything out and makes the adobo sauce especially good spooned over hot rice.

Like many Filipino dishes, adobo has countless versions—different from region to region and even from one family to another. But if there’s one thing that ties them together, it’s that signature balance of vinegar, saltiness, and time. Adobo somehow tastes even better the next day… assuming there are leftovers.

Serve with lots of rice. (Non-negotiable.)

Filipino Pork Ribs Adobo

A truly Filipino dish, delicious (and less fatty) pork ribs adobo recipe made in one pot – simple and easy! This version uses oyster sauce for added richness. It’s a must to serve this with (lots of) rice!

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 500 g (½ kilo) pork ribs
• 4 pieces bay leaf
• 2 teaspoons black peppercorns
• 1 cup water
• ½ cup soy sauce
• ½ cup white vinegar
• 2 tablespoons white granulated sugar
• 2 tablespoons oyster sauce
• 10 cloves garlic minced
• salt to taste

Instructions

• Place the pork ribs, soy sauce, vinegar, oyster sauce, garlic, bay leaves, peppercorns, sugar, and water in a large pot. Bring to a boil over medium-high heat, uncovered, for 5–8 minutes. As the mixture boils, skim off and discard any scum or impurities that rise to the surface.
  500 g (½ kilo) pork ribs

  4 pieces bay leaf

  2 teaspoons black peppercorns

  1 cup water

  1/2 cup soy sauce

  1/2 cup white vinegar

  2 tablespoons oyster sauce

  10 cloves garlic

  2 tablespoons white granulated sugar
• Once the scum has been removed, cover the pot and reduce the heat to medium-low. Simmer for 40–60 minutes, or until the meat is fork tender and the sauce has reduced. Check every 20 minutes to make sure there is still enough liquid in the pot and add a splash of water as needed.
• When the pork is tender, taste the sauce and adjust with salt if needed. [Optional] For a richer sauce, uncover during the last 10–15 minutes of cooking to help reduce and concentrate the flavors.

  Serve hot with plenty of rice!