Pair juicy ribs with a side of guacamole

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Pork Spare Ribs Adobo (Photos by Rueben Olivas)
Pork Spare Ribs Adobo (Photos by Rueben Olivas)

Pair juicy ribs with a side of guacamole

by: Rueben Olivas | .
BBQ Guam | .
published: July 13, 2016

Pork Spare Ribs Adobo

If you have never tried Pork Spare Ribs Adobo, you are missing out. This is a dish that you will never forget. It doesn't take long to prepare. And you are more than rewarded for that effort by the absolutely mouth watering and smooth flavor of this dish. And, let me warn you now, you will find yourself sucking the meat and sauce right off the bone.

Pork Spare Ribs Adobo is a multinational dish. You will find it in Latin America, as well as Asia. There are so many different twists to the recipe. But one thing is for certain, regardless of the recipe, they are all outstanding. Here is mine....

Ingredients

•1 rack of spare ribs cut into 3 inch pieces.
•1/2 cup soy sauce (Kikkoman).
•½ cup of water.
•1 cup apple cider vinegar.
•½ medium onion, diced.
•6 cloves of garlic, diced.
•1 tbsp ground black pepper.
•5 bay leaves, crumpled.
•1 cup of achote seeds soaked in water, or 1 package of achote powder (like Mama Sita’s brand).
•2 to 3 tbsp of olive oil or just enough to cover the bottom of the pot.
•1 large potato cubed cut into ½ inch cubes (optional).
•1 small can of tomato sauce (optional).

Instructions

1. Cut up, rinse and drain the spare ribs
2. Cut the onions and garlic
3. Heat oil in pot over medium heat.
4. Sauté the onions, garlic and black pepper.
5. Add the spare ribs, turn heat to high and brown the spare ribs.
6. With the heat remaining on high add the rest of the ingredients except the optional items.
7. Crumble up the dried bay leaves when adding.
8. Bring to a boil, then cook another 5 minutes, before reducing the heat to low.
9. Cook about 20 minutes more, stirring constantly, then add the cubed potatoes and tomato sauce at this time if you are going to use them.
10. If you do use the tomato sauce, then eliminate the achote.
11. Cook another 10 minutes until the potatoes are cooked but not disintegrating.
12. The spare ribs should be cooked tender but not falling off the bone. Just firm enough to stay on the bone.

Serve with steaming hot white rice and lemon finadene. Here is the recipe and instructions for lemon finadenne':

http://guamfirehousecook.blogspot.com/2011/05/lemon-finadene-guam-bbq-dipping-sauce.html.

Note: For the achote coloring, you will soak the achote seeds in two cups of water, stirring constantly until the water is a deep red color. Once you are satisfied with the color, then you can add the achote water in with the rest of the ingredients at the proper time.

This adobo is so good, you will find yourself making numerous trips back to the pot. And like some dishes, it is even better the next day. So you might want to double up on the recipe, because I am sure this won't be enough for the family.

Hope you enjoy the Pork Spare Ribs Adobo as much as we do!!

Guam Salmon Salad!!!



We love a fresh vegetable salad in our household. And because we also love fish, the only natural thing to due is combine them both. Voila!!! Salmon Salad....

Here is how my wife Lupe makes her salmon salad:

Ingredients

•1 long Asian purple eggplant, diced thinly;
•10 Star/Winged Beans, cut cross-ways about 1/8 inch;
•8 Yard Long/Asparagus beans/frijoles, cut no longer than one inch and then blanched;
•12 Cherry tomatoes, diced;
•3 Green onions, diced;
•1 Can of red salmon, 14-15 oz. can, break up the salmon, baked fresh salmon if you have;
•Juice from about 6 calamansi lemons;
•Salt to taste.

Instructions

1. Toss the vegetables together just to mix them up good.
2. Add just enough lemon juice to wet the mix. You don't want to soak everything!!
3. Then add the broken up salmon. You add the salmon last so that you don't break it up into very small pieces when you toss the veggies.
4. Add salt to taste and garnish with a little more diced green onions.

Notes:

Veggies are approximate to your desire and depending on availability in your area. Substitute if you like.

The eggplant is cut cross-ways about 1/8 to 1/4 inch thick. Then each piece is quartered.

If calamansi lemon is not available in your area, you can used regular U.S. yellow lemons and a very small squeeze of fresh orange juice. You want some tang for flavor though.

There you have it. A real great, refreshing salad with an abundance of flavors.

Guacamole Goes with BBQ....



BBQing is more than just cooked meat, seafood and veggies. We have to pump it up with some fabulous sides. And one of those sides that is always a hit is Guacamole.

Guacamole is one of those items that can be used in a number of ways. Use it as a condiment, a dip, a main side, it goes good with just about anything.

Here is my recipe for a sure fire, tasty treat....

Guacamole:

Ingredients

•1 large avocado
•8 cherry tomatoes cut into quarters
•1 cup of cut, loose cilantro
•Juice of one calamansi lemon (you can use lime but the flavor will be different)
•Salt to taste
•Dash (small pinch) of sugar (really helps blend the flavors) key ingredient

Instructions

1. Cut up the avocado and mash and stir all the ingredients together but still leaving it a little chunky;

2. Let it all sit for at least 15 minutes so the flavors can blend with each other.

There are many recipe variations for guacamole but you'll notice that my recipe is very simple and basic. I feel that sometimes simple is better.

Serve with corn tortilla chips. Fresh, home-made chips are the best.

Home-made Corn Tortilla Chips:

Instructions

I like to make my corn tortillas fresh but store bought is fine.

1. Cut the tortilla into 8 pieces;

2. Pour Corn Oil into a pan about 1/8th inch deep and heat to medium/high;

3. Sprinkle salt into the oil. This is a key to perfectly salted chips. Mix the salt up in the oil. The amount will come with experience. Fry up one tortilla chip for a taste test (best part of the job) and adjust as necessary. You will get the hang of it with time;

4. Start dropping your tortilla pieces into the oil. If turning by hand, once your are done dropping in the tortilla pieces, you can start turn over the first ones and so on;

5. Once you are done turning all the pieces, you can take them out. Drain the tortilla pieces before placing them in a colander for cooling.

6. Taste the chips. Salt to taste just in case there was not enough salt in the oil. Next time you can always add more salt to the oil.

Practice makes perfect. You'll be a pro before you know it.

There you have it....fresh guacamole and corn tortilla chips. Nothing like it to activate those taste buds. And just a reminder while chowing on this, don't stray too far from the cooler....

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