Dear Martin: Right now I am smiling because your questions are somewhat of a challenge for me. I consider Mr. Steven Raichlen the best expert in these matters. I check on his books constantly when using the grill. But frankly, in grilling Puerto Rican style I think I know perfectly what we like. That does not mean, as I told you before, that my opinion or my cooking style is good for other countries.

I. ADOBO (Marinade Puerto Rican Style) I learned my ADOBO as I learned cooking. My mother used to prepare her adobo in a wooden mortar & pestle, fresh every day. I remember the sound of the mortar & pestle in the kitchen, crushing the aromatic mixture in order to rub it into the meat, chicken or fish to be prepared at mid morning for the almuerzo. Now I can do my adobos with my eyes closed, & I guess that it will be one of those thing that will be forever in my mind.

II. In Puerto Rico where pork is king, you cannot bake or grill pork without previously rubbing it with a decent ADOBO. Here is my simple recipe:

ADOBO DE PR:
3 garlic cloves, peeled
4 black or assorted colored peppercorns
2 tsps dried oregano
2 tbs chopped fresh cilantro (cilantrillo)
4 tbs olive oil or corn oil
2 tb cider vinegar or lemon (the green one)juice
2 tb or to taste salt

Combine all the ingredients of the ADOBO in a mortar & crush them well. You can also prepare it in a mini processor. Rub the meat, fish, chicken or whatever you want to impart a special flavor & aroma very well with the Adobo. Let the meat rest for a few hours in the refrigerator or overnight. You can also prepare the meat with the adobo before freezing it. Then divide the meat in several Zip Log Bags already ADOBADA (with the Adobo). Then, when you are going to use the meat, allow it to rest for at least 1 hour at room temperature before baking or grilling.

III. ADOBO # 2 (recipe by Oswald Rivera in "Puerto Rican Cuisine in America".

Adobo is simply a mix of black peppercorns, oregano & garlic. In the old days these ingredients were crushed in a mortar & the mix was rubbed thoroughly into meat, fish & poultry. That is still the way its done by purists. Most people just sprinkle the meat with ground pepper, garlic powder, dried oregano and, sometimes, onion powder, then marinate it in olive oil & vinegar. Others prefer fresh lime juice to the vinegar...If you adhere to strict standards, then, a basic ADOBO mix would be: 1/2 tsp ground pepper. 1/4 tsp salt, 1/2 tsp garlic powder or One garlic clove crushed, & 1/4 tsp onion powder (optional).

IV. ADOBO # 4: This version honor us! It is Mr Steven Raichlens's version in his book; "Barbecue Bible, Sauces, Rubs & Marinades" (Page 42):

1/3 cup coarse salt
2 tb freshly ground white pepper
2 tb freshly ground black pepper
2 tb dried parsley
1 1/2 tb ground cumin
1 tb dried oregano
1 tb garlic powder
1 tb onion powder

Combine the ingredients in a bowl & stir or whisk to mix. Transfer to a jar, cover & store away from heat & light. The sazón will keep for several months. NOTE: Mr. Raichlen omits the olive oil & vinegar that is always present in a pit boss's bake in Puerto Rico (even at home makers kitchen we will never dream of making an ADOBO without the previous ingredients).

As you can infer, every cook has his own version. Anyway, regarding a comparison between chinese ribs & Puerto Rican Ribs, let me be sincere in my opinion. I love chinese ribs, especially because of their sweet & sour taste, because of their unique color & appearance. They are delightful, but they are nothing like our ribs. I am sure that all my Chinese dear friends will say the same regarding their wonderful ribs vis a vis ours. I dont think that chinese ribs are boiled at all (my excuses). Probably they are slow baked or smoked & then deep fried. But I cannot be certain of that.

I suggest, dear Martin, that you try both recipes & then, please, advice me if I need to improve my recipe for Puerto Rican Ribs. In the process we might become true connoisseurs.

Buen Provecho & happy cooking! your friend,

Gladys/PR