Spare Ribs in Adobo
I love ribs in every shape and form from every animal. These Mexican spare ribs in a homemade adobo sauce are just to die for. These ribs are very versatile. They can be prepared in the oven, on a grill, the stovetop, a slow cooker, and even in an Instant Pot. I am very partial to wrapping them in foil and baking them in the oven. After they are baked, I broil the ribs for 6 minutes to brown them. Then the ribs get a layer of the adobo sauce brushed on top then baked for 10 minutes. Brush on 1 more layer of adobo and bake for another 10 minutes.
Servings: 4
Equipment
- Food processor or blender
Ingredients
- 4 lbs spare ribs
- 1/2 medium white onion sliced
- 4 garlic cloves sliced
- 6 avocado leaves
Adobo Sauce
- 4 guajillo chilies
- 2 ancho chilies
- 4 garlic cloves
- 1/4 cup vinegar
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1 bay leaf
- salt to taste
Instructions
- Dry toast the dried peppers for 2-3 minutes.
- Soak the peppers in water for 20 minutes. Remove the seeds from the peppers.
- Add all of the adobo sauce ingredients with 1 cup of the pepper soaking water to a blender. Purée until smooth. Set aside.
- Preheat the oven to 275 degrees. Place the ribs on a baking sheet lined in foil. Cover the ribs with sliced onion, garlic, and avocado leaves. Wrap the baking sheet in more foil. Bake for 2 hours and 15 minutes.
- Remove the onions, garlic, and avocado leaves from the ribs. Turn on the oven’s broiler.
- Broil the ribs for 6 minutes.
- Turn the oven back to 275 degrees. Brush on a layer of the adobo sauce. Bake for 10 minutes.
- Brush on another layer of the sauce and bake for 10 more minutes.
