If you ask me how I like me pork adobo I’d tell you it’s the one cooked in coconut milk. Having said that, I made this Crockpot Pork Ribs Adobo without coconut milk. I’ve decided to just let the traditional adobo flavors do its thing since everything will be infused slowly through the crockpot method of cooking. Adobo seasoning and the pork ribs slowly simmering in a crockpot is always a good decision because it helps the pork ribs get that fall-off the bones tenderness which is needed when cooking pork ribs. Especially with barbecue sauce. The trick basically is slow-cooking.
I’ve written numerous pork adobo recipes throughout the years but the sudden website issues this blog experienced pretty much lost the archives. I will slowly bring those recipes back so please bear with me. For now, enjoy this new recipe.
Crockpot Pork Ribs Adobo
- 1 rack pork ribs
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup water
- 2-3 thumb-size ginger (chopped finely or smashed)
- 6 cloves garlic (chopped finely or smashed)
- generous sprinkle of black pepper
- 3-4 dried bay leaves
- 3-4 med potatoes (peeled and cubed)
- Separate the ribs, depending on how big your crockpot is. In aa measuring cup, combine soy sauce, vinegar, water, ginger, garlic, and black pepper.
- Place the ribs into the crockpot. Pour the sauce over it.
- Add the bay leaves.
- Cover tightly. Set the crockpot into high. Cook for 4 hours.
- After 4 hours, open to add the potatoes. Scoop some of the sauce to pour over the potatoes. Cover it back up and continue to cook until potatoes are fork-tender.
- Here you go.
The house smelled really good and It took so much patience for me to wait until dinner to devour this with rice.
Fall-off the bone flavorful crockpot pork ribs adobo. Try cooking your adobo in a crockpot sometime. I promise you won’t regret it.