Pork Sparerib Adobo Momofuku style with Octo-Vini

I'm a fan of Momofuku, I think David Chang is an awesome Chef.

Although I haven't had the opportunity to fly back east and go to his establishments after going through his cookbook I can imagine.

Since I understand far east ingredients it's simple it imagine the taste and impact to the dish.

So here I did the typical Filipino Adobo with Spareribs.  I think of my mom when I make this, because she could make a real good pot of Ilocano Adobo.  She'd adobo anything to be quite frank. 

So I used Momofuku's Octo-Vinaigrette and voila!!!! 

My daughter and hubby loved it.