Ribs Estufao (stew•fow)
“Rib Stew”

This savory dish comes together quickly. It’s the perfect weeknight dinner. It’s so easy to make and it is very similar to Filipino adobo.

A versatile dish that is sure to please your family. It’s a recipe that has the perfect blend of tang and sweetness.

These babies are browned, seasoned and simmered in soy sauce + vinegar.

Made this dish this past weekend and everyone loved it. See the original post below.

📝Full Recipe
Prep time: 15 minutes
Cook: 35 minutes
Yield: 8 servings

✨Ingredients
3 lb baby back ribs (pork loin back ribs), sliced/cut into riblets
2 tablespoons oil
2 tablespoons black peppercorns
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ginger powder
3 cloves garlic, chopped
1/2 large white onion, sliced /chopped chunky
1 1/2 cup soy sauce
1 1/2 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
3 bay leaves

✨Directions
Add oil to a large pot or use a large non-stick pan and brown the baby back ribs on medium-high heat for about 5 minutes on each side. A non-stick pan should not require oil.

Season the meat with black peppercorn, garlic powder, onion powder and ginger powder and continue to cook for a few minutes.

Add the garlic, onions and continue to cook for another 3 minutes or so. Then add the soy sauce and vinegar and combine well by stirring.

On the side – combine the sugar with the water and whisk. Then add the water mixture to the pot. Add the bay leaves and continue to mix to combine.

Bring the pot to a boil, cover and reduce the heat – allowing the ribs to simmer for about 25 minutes or until they are fully cooked.

Turn off the heat and let the estufao cool for a few minutes. Remove the bay leaves before serving.

Serve over steamed white rice, with a side of your favorite veggies. Enjoy!

✨Helpful Tips
•Kikkoman soy sauce is highly recommended. Many other soy sauce brands will alter this traditional Guam dish.There are a few grocery generic brands that are similar to Kikkoman.
•If you prefer your estufao not too saucy, you can cut the soy sauce and vinegar in half. So instead of 1 1/2 cups, you’ll do about 3/4 cups soy sauce and 3/4 cups vinegar. You’ll also want to reduce the water to about 1/4 cup. This will give you a glaze over the ribs. The soy sauce and vinegar ratio should always be the same.
•Some people prefer estufao saucy – more sauce to pour over the rice. In this case, follow the exact directions. However, when the ribs have been simmered and fully cooked – pour out most of the sauce in a large bowl. Then continue to cook the ribs for about 7 minutes on medium- low heat. Remove the amount of ribs that you want dry/glazed and pour the sauce back in the
pot. You now have your saucy ribs and the glazed ribs set to the side.
•Feel free to add potatoes to this recipe. Some even add a hard boiled egg or chili peppers.

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Many blessings friends,
Rese 💛

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