Ingredients
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½ cup Apple Cider Vinegar
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½ cup Soy Sauce
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2 tablespoons (packed) light Brown Sugar
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4 Garlic
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½ teaspoon coarsely ground Black Pepper
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2 dried Bay leaves
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8 thick, meaty country-style Pork
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2 tablespoons Canola Oil
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1 large Onion
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2 Garlic
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2 tablespoons finely chopped peeled fresh Ginger
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1 cup Coconut Milk
Directions
Steps
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1
Done
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In a nonreactive baking dish just large enough to hold the ribs, whisk together the vinegar, soy sauce, sugar, crushed garlic, black pepper, and bay leaves. Add the pork and turn to coat in the marinade. Cover with plastic wrap and marinate in the refrigerator overnight or at least 4 hours. |
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2
Done
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Remove the ribs and strain the marinade, discarding the solids and bay leaves. In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. When the oil is hot, add the onion, chopped garlic, and ginger and cook until the onion begins to soften, about 5 minutes. Add the pork, strained marinade, and 1 cup water. Bring to a simmer. Cover and simmer until the ribs are very tender, but not falling apart, about 1 hour. |
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3
Done
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Remove the ribs from the sauce and pat dry. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Return the adobo sauce to a gentle simmer and add the coconut milk. Sear the ribs in the skillet, just to caramelize all sides, about 1 minute per side. As the ribs are seared, return them to the adobo sauce. Once all the ribs are back in the sauce, return everything to a simmer and serve. |
