Baby back ribs with adobo glaze made with pork ribs simmered in classic adobo marinade and then finished in the oven with a topping of bread crumbs and honey for a delightful outer crust. Fall off the bone tender and with loaded with sweet and savory adobo flavor, they’re finger-licking good!
My friends, please make these baby back ribs with adobo glaze ASAP. Like, right now. Fall off the bone tender and with loaded with sweet and savory adobo flavor, they’re the most finger-licking, lip-smacking best ribs you’ll have!
Pork back ribs are first simmered until tender in a mixture of soy sauce, vinegar, brown sugar and spices for the adobo flavors we all love and are then finished in the oven with a topping of bread crumbs and honey for a delightful outer crust. A definite MUST try!
Baby Back Ribs with Adobo Glaze
As much as I’d like to claim myself as the progenitor for such deliciousness, I need to give credit where credit is due. So, big hugs to my good friend, Samantha, who served these ribs yesterday for her daughter’s birthday party and was kind enough to email me the recipe today. Thumbs up for #awesomeBFFs!
The original recipe calls for a whole slab of pork back ribs but as I like more crisp edges on my ribs, I opted to use pre-cut. It was a bit of a struggle to top each individual piece with the bread topping but boy! All that caramelized surfaces made the effort worth it. Just look at that fall-off-the-bone goodness above. Love, love, love!