Pork Spare Ribs Adobo

• 2 lbs. spareribs
• 1 tbsp. patis
• 4 cloves garlic (mashed)
• 2 tbsp. vinegar
• 1/2 tsp. ajinomoto
• 1/2 cup water
• 1 tbsp. shoyu
• 1/4 tsp. salt
• 1/2 tsp. whole black pepper (mashed)
• 3 bay leaves

Cut spareribs into desired pieces and put into saucepan. Wash and drain thoroughly. Into a large cup mix shoyu, patis, salt, garlic, black pepper, vinegar, bay leaf, ajinomoto and cold water. Stir until salt is dissolved. Pour over spare ribs.

Let marinate for 1 hour. Put on high flame; when liquid comes to a fast boil, lower flame. Cook until meat is tender.