If I can perfect the cooking time for baby back ribs, I might have found a go-to recipe for some addictive ribs!
Below are some links to more details, including photos:
My Story
After finding a recipe for Filipino eggplants on a blog, I decided to see what else was on that website.
Inspiring Recipe
What I found was the recipe, Baby Back Ribs with Adobo Glaze, from the blog, Kawaling Pinoy. I don’t often make sweet dishes, but this one certainly tempted me!
First Try
To prepare for this recipe, I had to buy only two ingredients since the rest were already at home.
Ingredients to Use
After purchasing 4.40 pounds of baby back ribs and a bag of panko bread crumbs, I calculated the amount needed for all the ingredients based on the weight of the ribs. In addition to the meat, I used the following:
- 1/2 cup + 1 ounce + 1 1/2 tablespoons + 1/2 teaspoon + 1/8 teaspoon of soy sauce
- 1 cup + 3 ounces + 1 tablespoon + 1 1/3 teaspoons + 1/8 teaspoon of vinegar
- 5 1/2 tablespoons + 1 teaspoon of brown sugar
- 1 1/2 heads of garlic
- 1/2 teaspoon + 1/8 teaspoon of peppercorns
- 3 bay leaves
- 1/2 cup + 1 ounce + 1 1/2 tablespoons + 1/2 teaspoon + 1/8 teaspoon of panko breadcrumbs
- 1/2 cup + 1 ounce + 1 1/2 tablespoons + 1/2 teaspoon + 1/8 teaspoon of honey
- 1 1/2 tablespoons of butter
Of all the ingredients, I only made one substitution. Instead of crushed peppercorns, I used ground peppercorns for ease.
Steps to Prepare
For the instructions, I tweaked the temperature for the first step. After combining the ingredients in the pot on medium heat, I increased the setting to high, so the liquid would boil quicker. When the scum started to float to the top, I brought the setting back to medium while skimming it and letting some acidity boil away.
For the remaining steps, I followed them as written, including decreasing the heat to medium low and cooking the ribs for 1.5 hours. After adding the bread mixture on the ribs, I baked them for only 10 minutes as I didn’t want to overcook them.
Time to Eat
I couldn’t wait to taste the ribs, especially the glaze!
Recipe Rating
Below are the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 10 |  | | |
Surprisingly, the ribs were not overly sour. There was a hint of sweetness and tanginess. Though the meat was a little drier for the lean parts, my family did like this dish.
Second Try
For the second attempt, my main goal was to have moist ribs.
Ingredients to Use
Aside from the change in soy sauce, I kept the same ingredients as the ones from the first try. For 2.74 pounds of ribs, I ended up using the following for the remaining ingredients:
- 3 ounces + 1 tablespoon + 1 teaspoon of soy sauce
- 7 ounces + 1/2 tablespoon + 1/3 teaspoon + 1/8 teaspoon of vinegar
- 3 1/2 tablespoons + 1/2 teaspoon of brown sugar
- 1 head of garlic
- 1/3 teaspoon of peppercorns
- 2 bay leaves
- 3 ounces + 1 tablespoon + 1 teaspoon of panko breadcrumbs
- 3 ounces + 1 tablespoon + 1 teaspoon of honey
- 1 tablespoon of butter
Steps to Prepare
As compared to the first attempt, I pro-rated the cooking and baking times in the default recipe for the second try based on the weight of the ribs. In addition, I transferred the adobo sauce to a smaller saucepan to make the bread mixture, since using the big pot was excessive.
Below are some more details on what differed between the first and second batches:
- Step 2 – I simmered the ribs for 54 minutes, on the lower end of the pro-rated time range, hoping to keep the lean meat from drying out.
- Step 3 – I started heating the bread mixture at medium low heat, but it wasn’t simmering, so I brought it to medium until it did. Afterwards, I lowered the stove back to medium low for 5 minutes.
- Step 5 – I baked the ribs in the oven for 13 minutes, the higher end of the pro-rated time range, until they started to lightly caramelize.
Time to Eat
Here’s the plate of ribs from the second batch, which looked more evenly coated.
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 10 | | | |
This batch was much better because the salty, sweet, and sour sauce was thicker and meat more tender and less dry. In addition, my husband still liked the dish.
When I make this dish again, I would like to stabilize the heat settings by first experimenting with the following:
Continuous Improvement
- Start at medium high for step 1 and medium for step 3.
Because I ended up with drier ribs during the first attempt, I learned the following that I would like to share with my previous self:
Lesson for Dumber Self
- Not only do ingredients need to be adjusted, the cooking time may need to be as well when deviating from the default recipe.
What will you do now?
Next Step for You
- Try the recipe, Baby Back Ribs with Adobo Glaze, from the blog, Kawaling Pinoy?
- Share your tip for getting moist baby back ribs?
- Ask a question or leave a note in the Comment box below about this post?
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