Pork Ribs Adobo

I have a really great feeling about Filipino food trending this year. As my father-in-law, as well as plenty of extended family are Filipino, I have been blessed to hear stories of their great cuisine, or been around it to try it. I’ve tried enough of the main staples, and have posted them on this site, and hands down (besides lumpia and pancit) on of my favorite dishes is Filipino adobo. Whether that adobo be chicken or pork, it does not really matter. There is something about the aroma, the simplicity, and when eaten with a bit of rice, well, you have yourself a really awesome meal.

My wife will always tell stories about her road trips when growing up as a kid, and her dad busting out a pan of adobo when traveling across country, and that aroma perfuming the car. I’m not too certain if she was a fan of that aroma at that age, but it is one she loves, and my entire family has loved since I’ve been making it. This is pork ribs adobo. It has the bone, plenty of fall apart pork off of that bone, and one that is truly freaking delicious.

Filipino Pork Ribs Adobo Recipe
Filipino Pork Ribs Adobo Recipe

Let’s get started.


  • 6 lbs of pork ribs, silver skin removed, cut into 2 rib portions
  • 1/2 cup of soy sauce
  • 1 cup of vinegar
  • 1 tbsp black peppercorns
  • 3 whole bay leaves
  • generous pinch of salt
  • 1/2 onion, roughly chopped
  • 1 head of garlic, minced
  • garlic fried rice, optional (but you know you want it)

Start by adding all of those pork ribs to a large sealable bag or bowl. Next, take the soy sauce, vinegar, garlic, peppercorns, onion, bay leaves, and salt, and mix that into a bowl.

Pour this mixture into the sealable bag, and let this marinate 24 hours, preferably, but you can probably get away with 4 hours. Your call.

Filipino Pork Ribs Adobo Ingredients
Filipino Pork Ribs Adobo Ingredients

At some point in time, massage that marinade into the ribs.

When you are ready to cook, add the ribs and marinade into a dutch oven, or something that can hold all of those ribs, and cook on the stove on low heat for about 4 hours.

The ribs should be close to fall apart tender. Once you hit that stage, preheat your oven to 425 degrees.

Place however many ribs you want onto a baking sheet, and into the heated oven, and cook for about 10 minutes or until you get an nice crisp on the outside.

Take some of the cooked marinade and cook on medium-high heat on the stove. Bring to a boil, then add to a fat strainer if you have one. The ribs do give off a bunch of fat so you will want to remove as much as possible. Keep in mind you can make this a day ahead, store the ribs separately from the cooked marinade, then on the next day, when the fat has solidified from being in the refrigerator, scoop off and discard, keeping just the non-fat marinade.

Once the ribs have gotten nice and crisp on the outside, remove and pour over that cooked marinade.

Plate and serve. You not only get fall apart pork, but the aroma is to die for. It’s that vinegar, mixed with the garlic that just perfumes that pork that it is super hard not to love. So much that I heard my boys moaning a bit, and my wife and daughter who just kept their heads down not saying a word but just scooping forks and spoons of this stuff into their mouths. Yep, it’s that good.

Get your Filipino food on this year. Trust me, it’s hard not to love. Hope you enjoy!

Slow Cooker French Dip Sandwich

I have been craving French dip sandwiches lately. The French dip could be one of my favorite sandwiches of all times. That time came when I really wanted one and so I decided I would take things in my own hands and make a batch of slow cooked beef and try to accomplish everything I love about this classic sandwich. The great thing about this recipe is that it only takes a few minutes to prepare, and you throw things in your slow cooker, head out to work, and everything is ready when you get home. By the way, it was so flipping delicious that my wife was talking about it the next day!

Slow Cooker French Dip Sandwich Recipe
Slow Cooker French Dip Sandwich Recipe

Let’s get started.


  • 1 1/2 lbs beef sirloin, cut into thin strips, fat removed
  • 1 lb roast beef from your favorite deli, thinly sliced
  • 1 package onion soup mix
  • 1 onion, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 tsp cracked black pepper
  • 4 cups beef stock
  • 1/2 tbsp salt, to taste
  • 1 tsp garlic powder
  • provolone cheese slices
  • 1 green bell pepper, thinly sliced,  optional
  • 1 additional onion, thinly sliced, optional
  • 1 tbsp canola oil
  • bolillo rolls

Start by marinating your beef. To a bowl, add the beef, roast beef, onion soup mix, sliced onion, salt, pepper, and garlic, and garlic powder and mix well with your hands. Cover and marinate overnight.

The following morning, add the meat mixture to your slow cooker. Add in the stock, give a gentle mix, cover, and set on low for 6-8 hours.

Before serving, heat a skillet on medium-low heat and add in the oil if you are using the bell pepper and onion mixture. Add the peppers and onion to the skillet, and cook just until tender. I like a bit of crunch left on my mixture for a bit of texture.

Slow Cooker French Dip Sandwich Ingredients
Slow Cooker French Dip Sandwich Ingredients

When you are ready to serve, grab a roll, add as much beef mixture as you would like, top with the cooked onions and peppers, and add a couple of slices of provolone. Ladle a bit of the au jus from the slow cooker into a dipping bowl, plate, and dig in.

This was so good, and my wife was right the following morning when she talked about the French dip sandwich with excitement. It was one of those that you could keep going back to, and one that was hard to put down as you you could not wait for the next bite. Fortunately I have leftovers, even though my kids devoured theirs, so I know what we will be eating tomorrow! Now granted you could just eat this with straight up beef and bread and take a dunk in the gravy, but it never hurts to get your veggies on there, along with some nice sharp cheese! Hope you enjoy!

Slow Cooker Stuffed Cabbage Rolls

Recently we went to our aunt’s annual pool party. It’s a blast as usual and our kids love spending all day in their pool, along with eating grilled burgers and hot dogs. Upon leaving their party, I was asked if I wanted a cabbage. I wasn’t about to turn it down, but in all honesty I had no clue what the heck I was going to do with it. So I thanked them for the cabbage, and then thought long and hard what the heck I was going to make with it. That’s when the light went off, and that’s when I decided to make stuffed cabbage rolls. When I mentioned that to my wife, I did not realize how excited one could get over the idea of stuffed cabbage rolls, but low and behold she did.

This was not only a great use of using up a lot of cabbage, but these things were delicious to boot.

Slow Cooker Cabbage Rolls Recipe
Slow Cooker Cabbage Rolls Recipe

This recipe is way too easy to make, plus it is one that is totally hearty, great for a busy work week and one that I was able to use up another batch of my tomato sauce.

Let’s get started.


  • 1 whole head of green cabbage
  • 1 lb ground chuck
  • 1/2 cup of onion, diced
  • 1 whole egg, beaten
  • 1/2 tbsp worchestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1 1/2 tsp salt, to taste
  • 1 cup uncooked jasmine rice
  • 2 cups tomato sauce
  • additional salt for boiling cabbage

Start by bringing a large pot of water to a boil. Generously season with salt. Once boiling, carefully add in the whole head of cabbage, and cook for about 4 minutes. The goal here is to soften the leaves, leaving them tender for rolling.

Carefully remove the head of cabbage and remove 6 of the outer, larger leaves. Set aside, and then return the cabbage back to the salted boiling water, cooking for an additional 5 minutes. After 5 minutes, remove again, and set the cabbage aside.

Next, make your meat mixture. To a mixing bowl, add the ground chuck, salt, pepper, onions, garlic powder, egg, rice, and worchestershire sauce. Mix well.

Now it is time to roll the cabbage rolls. Take one of the reserved cabbage leaves and lay it on your work surface.

Slow Cooker Cabbage Rolls Recipe
Slow Cooker Cabbage Rolls Recipe


Add about 1/2 cup of the meat mixture into the center of the cabbage leaf. Now it’s going to be like rolling a burrito or egg roll.

Fold over the meat mixture, fold in the sides, and continue to roll. Place seam side down onto a place. Repeat with remaining leaves and meat mixture.

Take the remaining cabbage leaves, about 10 or so, and place onto the bottom of your slow cooker. This helps to prevent the cabbage rolls from burning.

Arrange your cabbage rolls in the bottom of the slow cooker, pour over the tomato sauce, place the cover on, and cook for 6-7 hours. This is a perfect way to cook while you head to work.

Serve each cabbage roll on a plate and spoon over any additional tomato sauce.

These cabbage rolls rocked. Not only were they super tender on the inside, but the cabbage lent the perfect vehicle for stuffing. Was my wife still excited? You bet, and she even took one the next day for lunch, they were that good.

If you are looking for an easy meal, and have some cabbage laying around, give this one a shot. Hope you enjoy!

Beer Braised Taquitos

The taquito. What’s not to love? It’s one of those menu items that often gets overlooked due to all of the other delicious items on a Mexican restaurant’s menu, but take a pause, slow down, and look at that name. The taquito. Some know the taquito as a flauto. Fine. But at the end of the day, the taquito is essentially a corn tortilla stuffed with meat and cheese, and typically deep fried. It’s crisp. It’s perfect, and I’m pretty sure I do not know anyone that would not pick one of these up and devour it. This is how my taquito started. A mistake if you will, but a great mistake at that.

Beer Braised Beef Taquito Recipe
Beer Braised Beef Taquito Recipe

Let’s get started.


  • 3 lbs beef chuck roast, exterior fat trimmed and removed
  • 12 oz can of your favorite beer (I used Oskar Blues Priscilla)
  • 1 1/2 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 package of fresh corn tortillas
  • 1 cup of Monterey Jack cheese, shredded
  • cooking spray
  • Guacamole, optional
  • Sour cream, optional
  • Your favorite hot sauce or salsa, optional

This is a slow cooker recipe, however if you decide to braise, by all means get in and go for it.

I initially started this slow cooked beef as my wife wanted kebobs on the grill one weekend. Well, time got away from me, and as I was not up for kebabs on the grill (laziness), I made something else, but decided I would add keep the beef cooking and use it the following day. Did I mention I love the slow cooker?

Start by cubing your beef. It does not matter how large or small. This stuff is going to cook for more than eight hours, if not longer. Did I mention I love the slow cooker?

Add the beef, along with the salt, pepper, and beer to the slow cooker. Set to low. Forget about it for about 6-14 hours, then return to it.

Slow Cooked Beer Braised Beef Taquitos Recipe
Slow Cooked Beer Braised Beef Taquitos Recipe

With a slotted spoon, or spider, strain the beef, reserving about 1 cup of the liquid mixture, add in the garlic powder, and shred the beef with a couple of forks. It should be falling apart tender.

Add in the reserved liquid, stir, and set aside.

Preheat your oven to 350 degrees.

Take your package of corn tortillas, add them to a plate, and microwave them for about 1 minute.

Remove and cover with a clean towel, or place into your tortilla warmer.

Take a tortilla, add some shredded beef, a bit of cheese, and roll into a log. Place onto a baking sheet, seam side down. Repeat with all tortillas, beef, and cheese.

Spray the taquitos with cooking spray and place into the preheated oven, and cook until golden brown, roughly 20 minutes. Just keep an eye on them as you don’t want them to overcook.

Remove, and serve with your favorite side items.

The end result is not only an awesome taquito, but when taking a bite has you thinking ‘what the heck is that flavor in that beef?!’. Yep, that’s the beer, and the salt and garlic. It’s pretty slick to say the least.

So if you are looking for a great snack, lunch, or dinner, heck even breakfast, these taquitos are your go to. Hope you enjoy!