My sister who is based in San Francisco shares this adobo recipe with a twist of Jalapeno chiles. I love it.

1 cup organic apple cider vinegar (preferably aged in wood)
1 tablespoon soy sauce
3 small bay leaves
1 or 2 large jalapeno chiles, left whole
1 side of baby back ribs (about 2 pounds), cut up into individual or 2-rib portions
2 teaspoons rock salt
6 garlic cloves, peeled
2 teaspoons Tellicherry peppercorns
Steamed rice, for serving

1. In small bowl, combine vinegar, soy sauce, bay leaves and jalapeno. Arrange ribs in baking pan and season with salt.

2. Using a mortar and pestle, gently pound garlic cloves and peppercorns until they are combined and coarsely ground. Rub spices into the pork. Pour vinegar mixture over ribs, turning meat to coat evenly with the liquid. Cover pan tightly with plastic wrap and refrigerate at least 1 hour or up to overnight.

3. When you’re ready to cook ribs, transfer ribs and marinade to large, heavy saucepan. Bring mixture to boil, then reduce heat, cover and cook until meat is tender and falling off the bone, about 1 hour. Transfer ribs to a plate.

4. Increase heat to high and cook marinade, uncovered, until reduced to a medium-thick sauce, 5 to 10 minutes more. If sauce is still thin, simmer for a few more minutes until thickened. Discard bay leaves and jalapeno.

5. While you’re reducing the sauce, preheat broiler. Transfer ribs to a broiler pan lined with foil. Pour sauce over ribs.

6. Broil ribs until nicely browned, 3 to 5 minutes on each side. Serve with steamed rice, if you like.

(Serves 4)

Based from “Memories of Philippine Kitchens: Stories and Recipes from Far and Near”
by Amy Besa and Romy Dorotan