In a bowl, combine the soy sauce, vinegar, garlic, brown sugar and black pepper until well mixed. Place the ribs into a shallow tray or large zip-lock bag and pour over the marinade. Add the sliced onion and bay leaves, cover, and refrigerate for 12-24 hours, turning the ribs once or twice if possible.
Preheat your smoker to 125C (257F). Remove the ribs from the marinade, reserving all of the liquid. Pat the ribs dry with paper towel, then season generously on all sides with your SPG rub.
Smoke the ribs until they reach 80C (176F) internal, then wrap in butcher paper and finish in the oven at 150C (300F).
While the ribs cook, strain the reserved marinade into a saucepan. Bring to a boil, then reduce to a simmer for 10-15 minutes. Remove the onion and bay leaves and continue simmering until the glaze is thick enough to coat the back of a spoon.
When the ribs hit 93C (200F) internal, pull them and brush generously with the adobo glaze on both sides. Return to the oven until the glaze becomes sticky and caramelised, 10-15 minutes tops.
Remove the ribs and let them rest for 30 minutes.
Garnish with the spring onions and crispy fried garlic, and serve with steamed rice.
From isaiahcuzzupe on Instagram. Texas-meets-Filipino: a rack of beef short ribs marinated 12-24 hrs in a soy/coconut-vinegar/garlic/bay adobo, smoked low until tender, then glazed with the reduced marinade until sticky. Needs a smoker. (Distinct from the Adobo Beef Party Ribs on the site: this is a full short-rib rack glazed with a brown-sugar adobo reduction, not finger ribs braised and finished with hot honey.)
