Chef Deborah VanTrece brings a Filipino classic to life with her Adobo Baby Back Ribs and Pancit Noodles, each with a Southern twist and inspired by a fellow chef in Atlanta.
Boil ribs in water with soy, vinegar, garlic, laurel and peppercorn until tender. Reserve 1/3 cup of stock. In a small pot, add 1/3 cup adobo stock, then add butter and sugar. Simmer and brush over ...
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