Pork Ribs in Adobo Sauce

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Edmonton chef Brad Smoliak is The Edible Prairie Journal's free-range chef, culinary consultant and wine pairing expert. In Edmonton, Brad runs his own personal chef service and cooking class service, catering and recipe development company, Brad Smoliak Cooks. The recipes in this section appear courtesy of Brad and the recipes (click the tabs to the left) are from his monthly appearances on CFRN TV. See below for Brad's current recipe: Pork Ribs in Adobo Sauce.



Pork Ribs in Adobo Sauce

5 pounds pork ribs
salt and pepper
1 head of garlic
1/3 cup paprika
1 cup ground cumin
2 tablespoons dried oregano
1 1/3 cup sherry vinegar
1 cup olive oil
1/4 cup honey
4 cups chicken stock (or water)

Season the ribs with salt and pepper, and brown, in oven at 400 degrees F. for 15 minutes per side, or brown on the BBQ.

Process the garlic, paprika, cumin, oregano and 1/3 cup of the vinegar, till smooth, in a food processor. Add the remaining vinegar, olive oil and process till smooth. Heat the paste and the chicken stock till boiling.

Place the ribs in a large, long roasting pan, leaving either whole or cut into pieces. Pour the braising liquid over the ribs, cover and braise in 300 degree F. pre-heated oven for 90 minutes or until very tender.

Remove from oven and allow to cool to room temperature.

Remove ribs, and refrigerate or keep warm if serving immediately. De-grease the braising liquid (remove the fat that is floating on the top). Pour the braising liquid back into a pot and reduce till thick, season with salt and pepper.
Brush ribs with sauce, and serve.