This Spicy Pork Rib Adobo combines tender pork ribs braised in a rich, flavorful sauce with soy sauce, vinegar, and lemon-lime soda for a bold, satisfying flavor in every bite.
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Release date: 12/3/25
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I like to create dishes that bring comfort and excitement at the same time, and this Spicy Pork Rib Adobo provides just that. The tender ribs soak up all the flavor, and the chili peppers add a warm kick that will keep you coming back for more.
What is spicy pork rib adobo?
Spicy Pork Rib Adobo is a flavorful take on the classic pork rib adobo using pork ribs as the main cut. The ribs are slowly braised in a mixture of soy sauce, vinegar, oyster sauce, pepper, and flavorings to create a deep, flavorful soup. The addition of chili flakes and Thai chili peppers adds spiciness and complements the richness of the sauce rather than overpowering it.
This version stands out because the pork ribs naturally release their flavor while cooking, creating a richer, slightly thicker sauce than regular adobo. The lemon-lime soda adds a subtle sweetness that balances the vinegar and adds a pleasant depth to the dish. Each bite is warm, tender, and full of character, making it perfect for gatherings and simple home meals.
material
Pork ribs – A meaty, flavorful cut that becomes tender when braised.
Garlic – minced for a strong aroma Soy sauce – adds depth of flavor White vinegar – adds the characteristic adbuton flavor Oyster sauce – enriches the sauce with mild sweetness Dried bay leaves – adds an earthy aroma
Chili flakes – brings heat and spice Thai chili peppers – adds heat and aroma Peppercorns – crushed for flavor Salt – Seasons pork before cooking Lemon lime soda – sweetens and tenderizes Water – helps braising the ribs Cooking oil – used for browning and sautéing
How to make spicy pork rib adobo
Season the pork ribs
Add salt and pork belly to a bowl and mix. Mix well and let stand for a few minutes so the seasonings will begin to penetrate the meat. brown the ribs
Heat cooking oil in a wok. Add the ribs and fry until the edges begin to brown. add garlic
Add the minced garlic and continue frying until fragrant. make the sauce
Add soy sauce, white vinegar, lemon-lime soda, and water. Bring the mixture to a boil and mix the flavors. boil until soft
Add crushed pepper and dried bay leaves. Cover the wok and simmer until the pork belly is tender. add chili flakes
Add the chili flakes and cook until the sauce reduces and sticks to the ribs. Finished with Thai chili pepper
Add the Thai chili peppers and stir-fry until the ribs are well coated. serve
Transfer to a plate and serve with hot rice.
cooking tips
Brown the ribs properly and add a deep flavor to the final sauce. When frying the garlic, keep the heat constant so that it is fragrant and does not burn. Avoid stirring the vinegar too quickly as this may cause it to cook properly and lose its spiciness. Add more water as needed when simmering to keep the ribs moist. Adjust the level of chili pepper to suit your spiciness preference.
For the best flavor and texture
Season the pork early to avoid the meat becoming bland.
Seasoning early allows the ribs to absorb the flavor before cooking begins. Grill the ribs well to avoid a monotonous sauce taste
Good sear marks create flavors that support the entire dish. Cook vinegar properly to avoid sourness
Bringing the vinegar to a boil without stirring will give the sauce a smoother, more balanced flavor. Cook patiently to avoid tough ribs
Simmering slowly at a low temperature makes the meat tender and allows the sauce to absorb well. Adjust the balance of chili pepper levels to avoid excessive heat
Spices should enhance the flavor, not overpower it.
What should I bring?
Cooked rice – The rice absorbs the flavorful sauce beautifully, making it delicious every time you eat it. Atchara – Mellow sweetness and pickled flavors provide a bright contrast to the rich, spicy ribs. Fried Eggplant – Eggplant absorbs sauce well and adds a simple but flavorful vegetable side.
FAQ
Can I use another type of pork?
yes. Pork belly, pork shoulder, or spare ribs work well and become tender when braised in adobo sauce.
Can I lower the spice level?
yes. If you want a milder flavor while still keeping the flavors balanced, reduce the amount of chili flakes or Thai chili peppers.
Can I make it in advance?
yes. This adobo tastes even better the next day as the flavors blend and deepen.
Can I add potatoes or eggs?
yes. The potatoes absorb the adobo sauce well, and the eggs make for a hearty dish.
Can I make the sauce thicker?
yes. Simmer uncovered to reduce water content and create a thicker, richer sauce.
I hope you enjoy making this Spicy Pork Rib Adobo at home. The spiciness melds beautifully with the familiar flavor of adobo, turning a simple meal into something exciting. Try it now and feel free to adjust the spice level to suit what you enjoy most.
Did you make this? If you take a photo, tag us @panlasangpinoy or the hashtag #panlasangpinoy on Instagram. Your work will be visible.
spicy pork rib adobo
Tender pork ribs are braised in a flavorful spicy adobo sauce made with soy sauce, vinegar, chili peppers and spices for a bold, flavorful dish.
Device
wok or wide pan For stir-frying or boiling pork belly
mixing bowl For salting pork belly
tongs To brown the ribs and turn them over.
wooden spoon or spatula For stirring sauce or topping with short ribs
Instructions
Add salt and pork belly to a bowl and mix. Mix well and leave for 5 minutes, the seasonings will begin to penetrate the meat.
3 pounds pork ribs, 2 teaspoons salt
Heat the cooking oil in a wok or wide pot. Add the pork ribs and stir-fry for about 3 minutes or until the edges of the ribs begin to brown.
3 tablespoons cooking oil, 3 pounds of pork ribs
Add the minced garlic and continue sautéing for 1 minute, until fragrant and lightly toasted.
1 garlic clove
Add soy sauce, white vinegar, lemon-lime soda, and water. Bring the mixture to a boil and blend the flavors with the pork ribs.
5 tablespoons of soy sauce 8 tablespoons white vinegar 1 cup lemon-lime soda, 1 cup of water
Add crushed pepper and dried bay leaves. Cover the wok and simmer until the meat is tender. Add a little water if necessary to prevent drying.
2 teaspoons peppercorns, 3 dried bay leaves
Add the chili flakes and continue cooking until the sauce begins to reduce and evaporate, allowing the ribs to absorb more flavor.
2 teaspoons chili flakes
Add the Thai chili peppers and stir-fry the pork ribs until everything is well coated and the chili peppers are evenly distributed.
10 Thai chili peppers
Transfer the spicy pork rib adobo to a plate. Enjoy with hot rice.
3 pounds of pork ribs
Precautions
cooking notes
Let the ribs rest in the sauce for a few minutes before serving to allow the flavors to settle. If you want a balance of sweetness in the sauce, add more lemon-lime soda. If you want to adjust the heat, leave the chili peppers whole. Simmering longer will make the ribs more tender and give you a richer flavored sauce. Use a wide pan for even browning and easier sauce reduction.
Adjust the amount of chili flakes and Thai chili pepper to suit your desired spiciness level. You can start with less and add more sauce later as it reduces.
Leftover spicy pork rib adobo can be stored in an airtight container in the refrigerator for up to 3 days. Cover with water and reheat slowly on the stove.
Nutritional information display
calorie: 658kcal (33%) carbohydrates: 11g (4%) protein: 32g (64%) fat: 53g (82%) Saturated fat: 15g (75%) Polyunsaturated fats: 10g Monounsaturated fats: twenty twog Trans fat: 0.5g cholesterol: 152mg (51%) sodium: 2309mg (96%) potassium: 576mg (16%) fiber: 1g (4%) sugar: 5g (6%) Vitamin A: 308IU (6%) Vitamin C: 7mg (8%) calcium: 65mg (7%) iron: 3mg (17%)
Did you make this?
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