Name: Pork Loin Country Style Ribs Recipe
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 3 whole Pork Loin Ribs, membranes removed; 1 cup Green Seasoning; 1 recipe Mango BBQ Sauce

Top View of Pork Loin Country Style Ribs

Pork loin country-style ribs is a combination of sticky, tender, falling off the bone pork ribs that have been slow-roasted in the oven for 3 hours & slathered in sweet and tangy BBQ sauce. Pork loin ribs are the same as baby back ribs. They're only called different names depending on what the butcher chooses to label them as. There's very little prep time involved in making ribs. The oven is the one doing all the work. To ensure the ribs are tender, a very important part of the process is to remove a thin membrane that coats the backside of the ribs. It's very simple to remove. Peel the membrane off using your hands, and the layer will come off all at once. A typical full rack of ribs contains 10-13 bones. Plan on one frame of ribs to feed two hungry adults.

This recipe adds a touch of Caribbean flavors by rubbing and marinating the pork loin ribs in our Trinidad green seasoning, made from fresh herbs, onions, ginger, garlic, scotch bonnet, and seasoning peppers. Each rib is wrapped in aluminum foil and oven-roasted at 275F until very tender, coated in mango BBQ sauce. Since this dish is geared toward those seeking diabetic-friendly dishes, the BBQ sauce is made with sugar-free ketchup, onions, garlic, smoked paprika, fresh diced mango, apple cider vinegar, brown sugar substitute, fresh thyme, and sea salt. The foil is removed after 2 1/2 hours, allowing the mango BBQ sauce to caramelize and get sticky.

Warning; this dish is extremely messy and meant to be eaten with your hands, grab the whole roll of paper towel and dig in.

Equipment Needed

Foil

Oven

Author: Jennifer Dodd

Prep Time

25 mins

Cook Time

180 mins

Total Time

205 mins

Serves

6 persons

Ingredients

Pork Ribs

3 whole Pork Loin Ribs, membranes removed
1 cup Green Seasoning
1 recipe Mango BBQ Sauce

Mango BBQ Sauce

1/2 Yellow Onion, diced small
2 cloves Garlic, minced
1/2 Fresh Mango, diced small
1 cup Sugar-Free Ketchup
1/2 cup Brown Sugar Substitute
1/4 cup Apple Cider Vinegar
1/2 teaspoon Smoked Paprika
1 teaspoon Fresh Thyme, chopped
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Cracked Black Peppercorns
1 tablespoon Olive Oil

Instructions

Pork Loin Ribs

Preheat the oven to 275 degrees Fahrenheit

Place the ribs onto a baking sheet, rub each of the ribs coating them with green seasoning

Wrap the racks with a double layer of aluminum foil, lining the ribs onto the baking sheet.

Place ribs into the oven, setting a timer for 1 hour and 15 minutes. Make the mango BBQ sauce in the meantime.

Flip the ribs over & set the timer for another 1 hour and 15 minutes.

Once the ribs have been in the oven for 2 and 1/2 hours, turn the heat up to 325 degrees Fahrenheit.

Unwrap the ribs discarding the foil, using a pastry brush, slather both sides of the ribs with the mango BBQ sauce.

Add the ribs back into the oven for 30 minutes, flipping and coating the ribs with sauce halfway through cooking.

Remove the ribs from the oven, placing them onto a heatproof area in the kitchen. Allow the ribs to rest and cool off for 5 minutes.

Place the ribs onto a cutting board, slice each rib between the bones, arrange onto a large platter & glaze once more with the BBQ sauce.

Place the remaining sauce into a dish & serve.

Mango BBQ Sauce

Place a medium-sized sauce pot onto the stovetop, setting the temperature to medium heat.

Add the olive oil and onions to the pot, sauté the onions for 3-4 minutes until the onions are translucent.

Stir the garlic into the pot for 1 minute. Use caution not to burn the garlic.

Add the diced mango, brown sugar substitute & apple cider vinegar, turn the heat down to low, and stir the mixture using a wooden spoon until the mango has softened and the sugar is dissolved.

Add the sugar-free ketchup, paprika, thyme, salt & pepper. Simmer for 20 minutes, stirring regularly, so the sauce doesn't burn on the bottom.

Set the sauce aside until ready to use.