Shoyu Pork Adobo Spareribs Recipe
Make Shoyu Pork Adobo Spareribs Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Sauce
Aromatics & Seasoning
For Browning & Finishing
Method
Marinade & Simmer
- 1
Prepare ribs
Cut 2 lb pork spareribs into 2-3 bone sections if not already cut. Pat dry with paper towels and season lightly with 1/2 tsp salt and a few grinds of pepper.
- 2
Make marinade
In a large bowl or shallow dish combine 3 tbs soy sauce, 3 tbs rice vinegar, 1 cup water, 1.5 tbs brown sugar, 2 tbs mirin (if using), 1 tbs ketchup (if using), and 1 tsp toasted sesame oil. Stir until sugar dissolves.
- 3
Add aromatics
Add 6 smashed garlic cloves, 1 inch sliced ginger, 2 bay leaves, and 1 tsp whole black peppercorns to the marinade. If you like heat, add 1 tsp chili flakes.
- 4
Marinate
Place the ribs into the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. You can marinate overnight for deeper flavor.
- 5
Sear ribs (optional but recommended)
Heat 2 tsp neutral oil in a large wide skillet or Dutch oven over medium-high heat. Remove ribs from marinade (reserve marinade) and sear ribs in batches until browned on both sides, about 2–3 minutes per side. Transfer browned ribs to a plate.
- 6
Deglaze and simmer
Pour the reserved marinade into the skillet, scraping up browned bits. Add the ribs back to the pan with any accumulated juices. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 45–55 minutes until the ribs are tender and the meat is pulling away from the bone. Stir occasionally and reduce the liquid to keep a saucy consistency.
Finish & Glaze
- 7
Reduce sauce
When ribs are tender, remove the lid and increase heat to medium. Boil the sauce gently until it reduces and thickens slightly, about 6–10 minutes. Taste and adjust seasoning — add a pinch more salt or 1/2 tbs sugar if needed.
- 8
Optional thickening
If you prefer a glossy, clingy glaze, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until glossy and thickened. Toss the ribs in the glaze to coat evenly.
- 9
Finish
Turn off heat and stir in 1 tsp toasted sesame oil for aroma. Transfer ribs to a serving platter and spoon extra sauce over the top.
- 10
Garnish & serve
Scatter sliced green onions over the ribs and serve immediately with steamed rice or pickled vegetables.