Baby back ribs with adobo glaze are cooked in classic adobo marinade and baked in the oven with bread crumbs and honey. Fall off the bone tender and bursting with sweet, savory 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 loaded with sweet, 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!
- Pork ribs– use baby back ribs for a more tender chew
- Vinegar, soy sauce, aromatics– adds classic adobo flavors.
- Sugar– balances the savory notes with a touch of sweetness. Use brown instead of white for molasses and richer flavor.
- Panko, honey, and butter– combine to make a gooey caramelized topping, adding texture and taste.
How to serve and store
- These juicy ribs make a great appetizer or party food with your favorite drinks. They’re also delicious as a main dish with various sides, such as steamed rice, mashed potatoes, and coleslaw. The perfect dish to bring for potlucks or picnics!
- To store, wrap the ribs in a thick layer of aluminum foil and place in a resealable bag. Let most of the air out of the bag before closing it to prevent the ribs from drying out. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, remove the plastic bag and place the foil-wrapped ribs in the oven at 350 F for 15 minutes or until a thermometer inserted at the thickest part reads 165 F.