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Filipino- Ribs Adobong

List of Ingredients

4 1/2 to 5 pounds country-style pork loin spareribs
1 1/2 cups distilled white vinegar
1/3 cup soy sauce
2 tablespoon minced garlic
2 imported bay leaves
1 teaspoon salt
3/4 teaspoon whole black peppercorns
3/4 cup thick unsweetened coconut milk (sometimes called coconut cream


Recipe

1. Cut the exterior fat from the ribs. In a large glass baking dish or enameled roasting pan, combine the vinegar, soay sauce, garlic, bay leaves, salt, peppercorns and 1/3 cup of water. Add the ribs and turn to coat on all sides. Cover and marinate at room temperature for 2 hours, turning the ribs several times.
2. Drain the marinade into 2 large nonreactive skillet. Bring to a boil and add half the ribs to each pan. Cover and simmer over low heat, turning once, until the ribs are barely tender, about 1 hour.
3. Add the coconut milk to the skillet and simmer, covered, until the ribs are tender and cooked through, about 15 minutes longer. Remove the ribs and set aside.
4. Pour all the cooking liquid into one skillet and boil over high heat until reduced to 1 cup, about 20 minutes. Stain the sauce through a fine sieve.
5. Light the grill or preheat the broiler. Give the sauce a stir. When the coals are very hot, brush the ribs with the sauce and grill, turning and basting once, until slightly crisp on the outside, 1 to 3 minutes on each. Alternatively, brush the ribs with the auce and broil about 4 inces from the heat until slightly crisp, about 1 1/2 minutes on each side.

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