The savory-meets-sweet sauce in this easy take on a classic Filipino recipe gets its bold flavor (and signature zing!) from Pacific Foods® Organic Chicken Bone Broth with Ginger, Turmeric, & Black Pepper. It's the perfect complement to tender, melt-in-your-mouth short ribs and garlicky toasted rice.
Preheat oven to 300°F with a rack in the lower third or bottom position. To prepare the adobo: sprinkle short ribs evenly with the salt. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high until shimmering. Add short ribs, and cook until all sides are browned, 2 to 3 minutes per side. Transfer short ribs to a large plate.
Reduce heat to medium. Add onion and smashed garlic cloves; cook, stirring often, until onion is softened, about 4 minutes. Add soy sauce, brown sugar, bay leaves, peppercorns, 2 cups of the broth, and 1/3 cup of the vinegar. Return short ribs and their accumulated juices to Dutch oven; bring to a boil over high.
Cover, and bake in preheated oven, undisturbed, until beef is fork-tender, 2 1/2 to 3 hours. Remove and discard bay leaves.
While ribs cook, prepare the sinangag: combine rinsed rice and remaining 2 cups broth in a medium saucepan and bring to a boil over medium-high, stirring occasionally; reduce heat to medium-low to maintain a simmer, cover, and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, keep covered, and let stand 5 minutes. Uncover and spread in an even layer on a large rimmed baking sheet to cool completely, about 1 hour. Cover and refrigerate until ready to use.
Heat remaining ¼ cup (4 tablespoons) oil and sliced garlic in a large skillet over medium-low until starting to sizzle. Cook, stirring occasionally, until lightly golden, about 5 minutes. Remove from heat and, with a slotted spoon, transfer crispy garlic to a paper towel-lined plate.
Once rice has cooled and adobo is ready to eat, transfer all but 2 tablespoons garlic oil to a small bowl and reserve for another use. Increase heat to medium-high and add cooled rice; cook, spreading in an even layer to cover bottom of skillet, until grains start to sizzle, 30 seconds to 1 minute. Stir, and repeat until rice is heated through and starting to crisp in spots, about 5 minutes total. Return half of the crispy garlic to skillet and toss to combine.
Transfer ribs and onion mixture to a plate using a slotted spoon and pour sauce through a fat separator (alternatively, let chill overnight and scrape fat from top); discard fat and pour sauce (about ⅔ cup) back into Dutch oven. Add remaining 2 teaspoons vinegar to sauce. Serve ladled over short ribs and rice. Garnish with reserved crispy garlic.
Unseasoned rice vinegar or distilled white wine vinegar can be swapped for the cane vinegar.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.