Mexican Pork Ribs in Adobo (2023)

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Published: · Updated: by Mely Martínez

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Do you ever get that special craving that lingers on for a couple of days, and you can’t get it out of your head? That happened to me recently with Mexican pork ribs in adobo, or as we call them: Costillas de Puerco Adobadas. The thought of those tender ribs covered with the rich adobo sauce followed me for days until I was finally able to take the time to make them last weekend.

Pork Ribs in Adobo

Mexican Pork Ribs in Adobo (1)

These fall-off-the-bone ribs are something you’ve got to try, but before we get to the recipe I’d like to tell you a little bit about the history of pork in Mexican cuisine.

Pigs were the first domesticated animal to be brought to Mexico by the Spaniards. It is said thatHernan Cortesand his people had a fondness for pork meat (as well as the chorizos made with it), and so they made sure that they had pigs in “Nueva España” like they did back home. Their introduction of domesticated pigs transformed our gastronomy; we started creating dishes that used every part of the pig, from the head to the feet, and even down to pig’s tail and skin.

A good example of such a dish is the popular Pozole, the broth of which gets its rich flavor by using parts of the pig’s head. Additionally, in some states of central Mexico, many families enjoy the simple and delicious dish of cooked beans with pig’s feet. Pork skins are also a favorite treat and are usually fried to make pork cracklings (the soft version of which are called “cueritos”). Lard is used to fry foods and is also added to the dough used to make tamales.

One of the most popular ways to cook pork is in stews, often using pork shoulder cut into cubes. Most recipes call for stewing the meat first until the water is reduced and the meat is cooked, after which the rest of the ingredients (like vegetables and sauces) are added. Pork loin is used in baked dishes covered in adobo sauces, and pork ribs can be grilled or cooked in stews. There are also several cuts of pork that include bones (like the neck or spine) that are used to add flavoring to stews and broths.

Mexican Pork Ribs in Adobo (2)

Dishes like the classic Cochinita Pibil or the famousTacos Al Pastorprove that the Mexican gastronomy would not be the same without pork, as many of the most representative dishes of Mexico are made using some form of pork meat. In order to find some of the more peculiar parts of the pig, check out the butcher section at your local Latin store, and for a wide variety of Mexican recipes using pork, take a look at the recipe catalog here on the blog.

Now let’s get cooking!

How to make Pork Ribs in Adobo in adobo sauce

JUMP TO FULL INSTRUCTIONS

NOTES:

  • *I know that some of you love spices and herbs more than others. You can add more of them to adjust to your taste.
  • * You can precook the ribs using an Instant Pot or pressure cooker for 30 minutes.

DIRECTIONS:

Mexican Pork Ribs in Adobo (3)
  • In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.(Please check the ingredients list below)
  • While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.
  • Place the roasted peppers in hot water to soak for at least 20 minutes until they’re soft.
Mexican Pork Ribs in Adobo (4)
  • Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.
  • Place drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
  • Pour the sauce over the ribs and simmer until the meat is so tender that it falls off the bone. This step will take about 8-10 minutes on low heat.
  • Add more of the cooking broth as needed, and add salt to taste. Keep stirring until the sauce thickens to the consistency of thick gravy. Enjoy!
Mexican Pork Ribs in Adobo (5)

For this recipe, part of my kitchen equipment was myVitamixand theInstant Potelectric Pressure cooker.

Buen Provecho,
Mely,

More recipes:

Cochito al Horno
Mexican Pork Carnitas Torta
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Mexican Pork Ribs in Adobo (6)

Mexican Pork Ribs in adobo sauce

Mely Martínez

Mexican pork ribs in adobo, or as we call them: Costillas de Puerco Adobadas. These fall-off-the-bone ribs are something you’ve to try. This is a stove top recipe and you can also use your Instant pot to precook the meat. The dried peppers sauce is mild and delicious.

4.86 from 14 votes

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Mexican

Servings 6

Calories 528 kcal

Ingredients

  • 4 lbs. of Pork ribs the amount will vary by package
  • ½ medium size white onion
  • 2 garlic cloves
  • 2 bay leaves

FOR THE ADOBO SAUCE:

  • 2 Ancho peppers cleaned with seeds and veins removed
  • 4 Guajillo Peppers cleaned with seeds and veins removed
  • 3 garlic cloves peeled
  • ½ teaspoon black pepper kernels
  • 1 teaspoon cumin seeds or ½ teaspoon ground cumin*
  • 1 teaspoon Mexican Oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ cup white vinegar
  • 1 in. of a Cinnamon Stick
  • Salt to taste

Instructions

  • In a large stockpot, place the ribs, onion, garlic cloves, and bay leaves. Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour. Turn off the heat when the meat is tender, but still attached to the bone.

  • While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle. Make sure to remove them promptly.

  • Place the roasted peppers in hot water to soak for at least 20 minutes until they’re soft.

  • Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat. Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once it is hot. Turn the ribs to have an even browning.

  • Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.

  • Pour the sauce over the ribs and simmer until the meat is so tender that it falls off the bone. This step will take about 8-10 minutes on low heat.

  • Add more of the cooking broth as needed, and add salt to taste. Keep stirring until the sauce thickens to the consistency of thick gravy. Enjoy!

(Video) MOLCA - How To Make - Pork Ribs In Adobo Sauce

Notes

*I know that some of you love spices and herbs more than others. You can add more of them to adjust to your taste.

* You can precook the ribs using an Instant Pot or pressure cooker for 30 minutes.

Nutrition

Serving: 6ozCalories: 528kcalCarbohydrates: 11gProtein: 60gFat: 36gSaturated Fat: 7gCholesterol: 223mgSodium: 204mgPotassium: 1248mgFiber: 4gSugar: 6gVitamin A: 3730IUVitamin C: 5.9mgCalcium: 90mgIron: 4mg

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  1. Rob Elissen

    Mexican Pork Ribs in Adobo (11)
    A couple of weeks ago, I bought your book, and what a great book it is! I had been following you on Facebook and on you blog, but now your book doesn't leave my kitchen anymore. My favorite recipe is Ropa Vieja. Last saturday I tried your recipe for Costillas de puerco adobadas and my oh my, that was delicious!! I served it with Mexican rice, Pickled red onions and Pico de gallo. All your recipes, of course. So, again, thanks for your book. Really inspiring!!

    Greetings from The Netherlands!!

    Rob Elissen

    (Video) Some smoked spare ribs Al Pastor style

    Reply

  2. Jill Weinstein

    Mexican Pork Ribs in Adobo (12)
    This was very good and very easy! I only had 1.5lbs of country style bone in ribs, and I had to substitute Padilla’s for the guajillos as that was what I had. I did use some fresh oj in the sauce. I found it didn’t quite have enough heat or intensity that way, so I opened a can of chipotles and added one pepper and a tablespoon of that adobo. Then it was a tad bitter so I added a drizzle of agave. Which made it perfect! My Mexican husband loved it and ate 8 tacos within 25 minutes! ( We run a taqueria in a Hispanic Massachusetts neighborhood and that’s some good cred!) * I might have given it a 5 if I had followed the recipe to a tee

    Reply

  3. Don L.

    Mexican Pork Ribs in Adobo (13)
    Totally enjoyed these last night (and again in a quesadilla for lunch today)! I used 3+ lbs boneless country style pork ribs and did 40 min. plus long slow natural release in pressure cooker. (I'd probably back off of that next time. Some of the meat held together, whereas some was "pre shredded." No matter, it all crisped up nicely.)

    One thought/question: Would using some citrus (grapefruit/orange/lime) instead of the white vinegar be in keeping with the traditional dish? I liked it as-is, but may try that next time. (And there WILL be a next time.)

    Thank you!

    Reply

  4. tgobbi

    Mexican Pork Ribs in Adobo (14)
    My company really enjoyed this dish. But it's a lot of work and it takes more than an hour from start to finish. Also, 4 lb of ribs won't be enough for 6 servings if everyone is hungry - unless the ribs are very meaty.

    A very good dish if you don't mind the hard work.

    (Video) Pork Rib Adobo

    Reply

  5. Jack D. Slater

    I'm assuming the peppers are dried peppers?

    Reply

    • mmartinez

      Hello Jack,
      Yes, Ancho & Guajillo Peppers are dried peppers, when they have a different name when they are fresh from the plants.

      Reply

  6. Chuck

    Mexican Pork Ribs in Adobo (15)
    I made this a couple of weeks ago. It was very good the first day. It was more than very good the second day. This is going to be a regular dish in my kitchen. It reminds me of barbecue, but better.

    Reply

  7. Nina Mortensen

    Mexican Pork Ribs in Adobo (16)
    Absolutely love these ribs!! Made them for dinner last night, along with the tequila shrimps, and steak quesadilla! We then used the left over ribs and made shredded pork quesadilla for lunch today. So yummy! Thank you so much for sharing. Can't wait to try your other recipes!!

    Reply

FAQs

How long do pork ribs take to cook? ›

Start by preheating your oven to 275° F, then adding ½ to 1 inch of water into the bottom of a broiling pan to add moisture to the meat as it cooks. Place ribs on the pan in the oven and cook for 2 hours or until internal temperature reads 145° F.

Is there a Mexican adobo? ›

Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada—you've likely seen the pork version on the menu at taco shops. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.

How long to boil pork ribs before grilling? ›

Boil until the ribs are slightly soft but not falling apart, about 25 minutes. Prepare a grill for high heat. Transfer the ribs to the grill, meatier-side down.

Which way is the best way to cook ribs? ›

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275° F oven for two to three hours. It is this simple method that guarantees tender ribs!

What's the best way to season ribs? ›

Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides.

Is Filipino adobo the same as Mexican? ›

No. Filipino chicken adobo and Mexican adobo are two completely different dishes. Filipino adobo has a thinner sauce that is savory and a bit sweet made with vinegar and soy sauce. Mexican adobo is a thicker sauce made with dried chiles and spices.

What is adobo Mexican meat? ›

The term adobo is derived from the Spanish word adobar, meaning marinade. The practice of marinating meat in a flavorful mixture made from vinegar, salt, garlic, paprika, and oregano was common to Spanish cooking.

Is adobo Mexican or Filipino? ›

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.

Is it better to boil or bake ribs? ›

The choice is yours, but for best flavor and moist spareribs, boiling is not recommended. Long cooking with low heat accomplishes the same goals of tenderizing and rendering the fat without the loss of flavor or moisture.

Is it better to boil or bake ribs before grilling? ›

Pork ribs are fatty, particularly spare ribs, so some cooks parboil them to tenderize the meat. Some surface fat melts out, making it a little easier to remove the inner skin before finishing on the grill [3]. Boiling the ribs also shortens the grilling time.

Does boiling pork ribs make them more tender? ›

Boiling pork spare ribs before placing them on the grill or in the oven gives you more control over the cooking temperature. This helps ensure the ribs will be tender and juicy. Boiling not only shortens the cooking time but makes the meat easier to chew and digest.

What does vinegar do to ribs? ›

Marinating ribs in vinegar helps to tenderize the meat, which is the primary reason why some chefs swear by the technique. It may also improve the flavor, although you wouldn't want to soak the ribs in straight vinegar for too long (see How Long To Soak Ribs in Vinegar, below).

Should pork ribs be marinated? ›

Again, it's not necessary to brine or marinate ribs. You can simply season a rack of ribs with kosher salt and freshly ground black pepper, smoke them low and slow, and slather on your favorite style of barbecue sauce when you're done.

Do you put olive oil on ribs before seasoning? ›

You can coat the ribs with olive oil or mustard first to help it stick. Then, use your hands to spread it evenly on the surface of the ribs. The thick coating of the rub will keep the meat moist and tender while giving it a flavorful exterior.

Do you put sauce on ribs before or after cooking? ›

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

How long should I cook ribs in the oven? ›

Shoot for around 2 hours at 350 degrees if the ribs are uncovered, as in our Barbecued Pork Ribs. If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.

Do you flip ribs when cooking? ›

A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes. Baste with BBQ sauce each time you flip. To check for doneness and tenderness, insert a sharp-knife between two ribs, it should insert without any resistance.

What do you soak ribs in to make them tender? ›

Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Cook for 3 hours at 300 degrees F.

How do you give ribs more flavor? ›

5 Tips for Smoking Ribs that Taste Delicious
  1. Use butcher quality meat. You don't want to go get the cheapest meat from the grocery store! ...
  2. Remove the membrane. ...
  3. Use a dry rub. ...
  4. Use high quality 100% hardwood pellets. ...
  5. 3-2-1 Method.

Why do you put mustard on ribs before rub? ›

With that said, the reason people use mustard on ribs is so that the dry rub sticks better to the meat. People will often refer to the mustard as a "binder, schmear, or slather" as its purpose is to act as a glue for the dry rub and the meat.

What is adobo called in English? ›

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat.

What is Filipino adobo sauce made of? ›

A dish and cooking process native to the Philippines, adobo refers to the method of marinating meat, seafood, or vegetables (pretty much anything!) in a combination of soy sauce and vinegar. This marinade also includes other herbs and flavorings like garlic, bay leaves, and whole peppercorns.

What is the national dish of the Philippines? ›

The national dish of the Philippines is adobo. Its name comes from the Spanish word “adobar,” meaning “marinade,” “sauce” or “seasoning.” And while some of adobo's origins are hard to trace, other things are known.

Is adobo the same as al pastor? ›

What is the difference between adobada and al pastor? Both adobada and al pastor are pork that is marinated in certain spices and ingredients. The difference between the two is marked by how they're cooked. Al pastor is cooked on a vertical split, or a trompo, and adobada is slow-cooked on a grill.

What does adobo pork taste like? ›

Pork adobo tastes tangy, savory, and slightly sweet. These flavors are balanced out by ingredients like cane sugar vinegar, soy sauce, dark brown sugar, garlic, peppercorns, and bay leaves. I would say that it tastes similar to Vietnamese thịt kho.

What part of pig is adobo cut? ›

Kasim (Shoulder)

Most adobo-cut pork options in the supermarket are from the shoulder, and these cuts are great to use for adobo, sinigang, menudo, or the like. You can also slow-roast an entire kasim, and you'll end up with a tender, flavorful piece of meat.

Which country invented adobo? ›

History. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate.

What kind of vinegar is used in adobo? ›

Many Filipino chicken adobo recipes will also tell you that using entirely white vinegar is fine. The first time I made chicken adobo, I used white vinegar and it was quite tasty, though I like this recipe better. Other recipes prefer apple cider vinegar, which is a bit less sharp and acidic than white vinegar.

What ethnicity is pork adobo? ›

Adobo is really a kind of cooking method, originating in the Philippines. IT involves simmering meat and even seafood in a mixture of vinegar, soy sauce, and garlic. The result is a tangy, savory dish that changes slightly with whatever protein you decide to cook.

How long do you bake ribs at 350 after boiling them? ›

How Long Should Pork Ribs Be Cooked In The Oven At 350 Degrees? The regular cooking time for pork ribs in the oven at 350 degrees is around 2 hours for baby ribs, 2.5 hours for spare ribs, and 20 to 30 minutes for bone-in country-style ribs until they are tender.

Can you cook ribs without boiling them first? ›

Step 1: Prep the Ribs

The great thing about this recipe is that you do not have to remove the membrane (silver skin) or boil the ribs. If you prefer to do those steps, you absolutely can. But, for the best flavor and moisture, boiling is not recommended.

Should ribs be cooked meat side up or down? ›

Cook your Ribs in the Oven bone side up (meat side down). This will give you the best result for tender and juicy rib meat.

Do Country Style ribs get more tender the longer they cook? ›

They usually have a lot of fat, which means they taste best when they're cooked low and slow. The longer they cook, the more the fat renders out which results in smooth and tender ribs.

When cooking ribs which side goes down first? ›

Should you smoke your ribs bone up or down? For most barbecue enthusiasts, the answer is clear: bone side down all the way. The meat will cook more evenly, and the smoky flavor will be more pronounced than if you'd set them with the meat side facing down. Happy grilling!

How do I stop my ribs from being tough? ›

Ribs need to cook slowly at low temperatures. If they cook too quickly, especially over high heat, the meat will be tough and dry. Should you encounter this issue, try wrapping the ribs in foil and putting them back on the smoker over low heat.

How do you not overcook pork ribs? ›

Cooking Options
  1. 4-8 hours indirect, never flipping. Just low and slow at 240°F. ...
  2. 3-3.5 hours indirect at higher cooking temps. For a while, we were cooking our spare ribs indirect at 275-300°F. ...
  3. 3 hours indirect, then 1.5 hours wrapped in foil, 30 minutes back on the grill unwrapped. All at 240-250°F.

How long does it take to soften pork ribs? ›

Bring a pot of water to a boil. Add in the ribs and turn the heat low. Allow the ribs to simmer for about 45-minutes until just tender but the meat is not falling off the bones. Remove ribs from boiling water and set aside.

What does apple cider vinegar do to pork ribs? ›

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

What vinegar is best for ribs? ›

Adding Moisture while Smoking Ribs

A simple rib spritz is equal parts apple cider vinegar and apple juice or water. So for one cup of apple juice you add one cup of apple cider vinegar. The added moisture to the cooking chamber really helps with color on the smoked ribs and keeping the texture moist.

Can I use white vinegar instead of apple cider vinegar for ribs? ›

You can use white vinegar in place of apple cider vinegar using a 1:1 ratio but it is recommended that you add some fresh citrus juice to add some fruity flavor, making it a closer match to apple cider vinegar.

What makes ribs juicy? ›

The best way to keep ribs moist is to maintain a consistently low grill temperature. High heat will dry the ribs out in a heartbeat. You can also brine or marinate them beforehand, place a water pan in the grill or smoker, or enlist the aid of a mop sauce or spritzing liquid.

How long is too long to marinate pork ribs? ›

Marinating ribs is the best way to yield tender, juicy ribs. However, if you marinate ribs for too long, you will have tough mushy ribs instead of tender, juicy ones. Marinate your ribs for at least 2 hours and no longer than 24 hours for best results.

What do you Coat ribs with? ›

The best seasoning to put on ribs to achieve flavorful, fall-off-the-bone tender bites isn't a liquid sauce or a marinade.
...
Herbs and spices to use in your dry rub:
  1. Sweet paprika.
  2. Dark brown sugar.
  3. Freshly ground black pepper.
  4. Chili powder.
  5. Garlic powder.
  6. Dry mustard.
  7. Celery salt.
  8. Kosher salt.

What does mustard do to ribs? ›

“The mustard acts as a sealant on top of the rub, which will help force that rub down into the pores; as well as it contains Vinegar, so it will help these ribs tenderize,” she explains. “You will never taste the mustard in these ribs, I promise.” Now your ribs are ready for the smoker at 225 degrees for two hours.

How long should ribs be seasoned before cooking? ›

The dry rub should sit on the ribs for at least 15 minutes to 2 hours prior to cooking. As an alternative, you can leave the prepared ribs in the refrigerator overnight. The longer the spice rub is in place, the thicker and stickier the bark will be when the ribs are done cooking.

Is adobo a Hispanic seasoning? ›

Adobo seasoning is an all purpose Latin and Mexican seasoning blend. Use this recipe to make it lower in sodium and without MSG; it's better than Goya adobo! If you enjoy cooking, chances are good that you have a sizeable collection of dry spices and spice blends in your kitchen.

Does Spanish have adobo? ›

In Spain, pork, beef, and chicken are often marinated in an adobo, a combination of spices and vinegar. Usually, the adobo combines dry spices along with vinegar or wine and olive oil.

What nationality is adobo? ›

History. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate.

How many types of adobo are there? ›

Did you know we have over 100 variations of adobo? Here are some of the different ways that the different parts of the country prepare everyone's favorite Filipino food.

What are the 2 main sauces used in adobo cooking? ›

There are two different kinds of Adobo Sauce; one is Mexican and the other is Filipino. Both versions have a common base of something acidic such as vinegar, garlic and peppercorns. Mexicans go on to add chiles (often ancho chiles) and herbs; the Filipino version goes on to add soy sauce.

Are adobo and Sazon the same thing? ›

Adobo and sazon are both very important seasoning blends used in Puerto Rican, Dominican, Mexican, and other Latin American cuisines. They start with the same base, but sazon goes a little further. Depending on the brand, this companion to adobo can be enhanced with the addition of coriander, dried onion, and cumin.

What was adobo called before the Spanish? ›

The original Filipino adobo

According to Sanchez, Pedro de San Buenaventura selected the word “adobo” in the 16th century for a Tagalog word called kilaw – a mixture of salt, vinegar, and chili pepper into which was put meat, fish, venison (deer meat).

Is adobo the same as Cajun? ›

Adobo seasoning has many of the same base flavors as Cajun seasoning but definitely have more of a Mexican or Southwestern flavor than Cajun seasoning. Most adobo seasonings include garlic powder, oregano and ground cumin.

What makes adobo delicious? ›

Adobo utilizes the acid in the vinegar and the high salt content of soy sauce to produce an undesirable environment for bacteria. Its delicious flavor and preserving qualities served to increase adobo's popularity.

What is adobo sauce made of? ›

Adobo Sauce is made from chili powder, vinegar, sugar, garlic and herbs. This was originally used to flavor and preserve meats and is fantastic in so many Mexican and Tex Mex dishes. It's mainly known as the sauce poured over chipotle peppers.

Is Sazon Mexican or Puerto Rican? ›

This spice blend is a staple in Latin American cooking. "Sazón creates the flavor — and the color — that most can easily identify as Puerto Rican food," said food writer Illyanna Maisonet.

What spices do you use for adobo? ›

Uses for Adobo

It's an excellent seasoning for most cooking methods such as grilling, roasting, frying, or sautéing. Adobo can also be used as a base seasoning for stews, sauces, beans, soup stock, baked potatoes, and vegetables. In Mexico, adobo sauces are red, thick, and spicy.

What is the best pair for adobo? ›

The best side dishes for chicken adobo are garlic fried rice, lumpia shanghai, or some good old Filipino pancit. You can also serve chop suey, fluffy mashed potatoes, or sauteed spinach. For fresh salad options, try a Thai mango salad, smashed cucumber salad, or a ginger and sesame green bean salad.

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