Adobo Baby Back Ribs With Coconut Calamansi Sauce

Sauce

1 whole garlicminced

1 cup coconut cream

1 tbsp patis

1 tbsp calamansi

Glaze

⅓ cup cooking oil

1 pc whole garlicsmashed with skin on

2 small pcs red onionsliced

⅓ cup chicken liver

1 cup soy sauce

¾ cup vinegar

1 tbsp cracked black pepper

1 cup brown sugar

3 cups pork broth

3 pcs laurel leaves

Ribs

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp laurel powder

1 tbsp ground black pepper

½ tsp salt

1 tbsp cayenne pepper

3 tbsp honey

half slab baby back ribs

Garnish

cilantro

parsley

Sauce

Combine ingredients in a pot and cook until the flavors are combined. Set aside.

Glaze

Saute garlic and onion until fragrant and mushy. Add liver and saute.

Pour the soy sauce and vinegar and let it boil, do not mix.

Mix in the black pepper, and sugar. Mash the liver.

Add the broth and laurel leaves. Simmer and stir until reduced and syrupy. Separate garlic and set aside sauce.

Ribs

Place dry ingredients in a bowl and mix.

Pour honey onto the ribs and mash the garlic from the glaze all over it. Sprinkle the dry ingredients and rub well. Marinate for 1 hour.

Bake

Place the ribs in foil and brush with glaze. Seal the foil. Bake in low heat for about an hour.

Open the foil and glaze the ribs. Increase heat and let it bake for 15 minutes.

Serve with the sauce.