Adobo Sauce with Pork Ribs
Serving Size / Yield
- 3 lbs. pork or beef ribs (boneless)
- 2 whole garlic cloves separated
- 6 tomatoes
- jalapenos- 3 for mild, 4 for medium, and 5 for hot
- 1 small white onion (top and bottom of onion cut off)
- 1 pinch of cumin
- ground black pepper
- water for boiling meat
- 1/4 C. of vegetable oil for frying meat
In a large and deep pot, put meat in and fill just to the top of the meat with water. Add 1 tsp. of salt and one whole garlic clove and boil for one hour. In a second large pot, put in tomatoes and however many jalapenos you wish to add. Also add the last piece of garlic and the onion. Boil until the skins of the tomato start to break open and the jalapenos start to turn light yellow.
After they are done boiling, take the jalapenos and the onion out of the water and put them into a blender with a pinch of cumin. Once the meat has been boiling for an hour, test the meat to see if it is not too tough. You want it to be a little soft, but not falling apart yet. When the meat is done, drain the water out and return the meat back to stove. Add oil to meat on medium heat and fry the meat until it starts to look brown and fried.
When that is done, add the jalapeno mixture to the meat and stir it. Put the heat on low. Finally, take the tomatoes and the garlic and put them into the blender. Also add 1 Tbs. of salt (or as much as you like) and ground black pepper as you like it. Blend until it is as liquid as you can get it. Now turn the meat back to medium and strain the tomato mixture into the meat, just to take the liquid from the tomatoes. Let the sauce boil for about 15 minutes, then enjoy it by itself or served with warm tortillas, rice, and beans.