Rec. Caribbean-Spiced Pork Side Ribs

M

marsha-tbay

Well-known member
Caribbean-Spiced Pork Side Ribs

PREP TIME 20 Min

COOK TIME 1 Hr 30 Min

READY IN 1 Hr 50 Min

INGREDIENTS

* 2 tablespoons brown sugar

* 2 teaspoons fresh ginger root, grated

* 1/4 teaspoon cayenne pepper

* 1/4 teaspoon ground clove

* 1/2 teaspoon ground cinnamon

* 1 teaspoon paprika

* 1 teaspoon dried oregano

* 2 teaspoons black pepper

* 1 teaspoon salt

* 2 limes, zested and juiced

* 1 cup orange juice

* 1 rack pork spareribs, cut in half

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together the brown sugar, ginger, cayenne, clove, cinnamon,

paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the

limes, and add the juice to the orange juice. Rub the ribs well with

the spice mixture. Place into a glass baking dish, and pour in the

juice.

3. Cover the dish, and bake in preheated oven for 90 minutes.

Uncover, then continue cooking until nicely colored, 20 to 30 minutes

more. Brush the ribs with the pan juices a few times while they are

cooking.

Penny-gourmrcp

 
This sounds delicious! Have you tried it yet?

What would you serve as sides? Cilantro rice and black beans?

 
Anna, I've had these in the Caribbean with plain rice and black beans, no cilantro...

I think of cilantro more in southwest flavors. I've never tasted cilantro in Caribbean cooking...

If you wanted rice, lime or mango flavors would be better than cilantro, imho.

You could do some plantains with the black beans. They way they're made here...slice them on the diagonal, not thinly...sauté in butter with cinnamon and lemon juice sprinkled over....delicious!

Usually for dessert a flan, or a coconut tart.

Maybe someone else has some other ideas....

 
I've never been near the Carribean so thanks for the advice.

Lime or mango would surely taste good.

 
Hi Anna_X. Cilantro is used all over but it is not a herb that lasts well....

so it is used in local cooking where it is grown or where there are large new supermarkets. One particular 'street food' made at the 'boat races' is oyster soup...when we first arrived here (some 20 years ago) they did not have cilantro on hand but these days it is almost always used in the soup.

Further South in the Trinadad area...curry area...there is always cilantro if available, however with Indian cooking it is used more as a sambal or sauce.

Anything with a bit of chili in it calls for cilantro.

The other herb used in the Puerto Rico area is 'culantro', it's similar in flavour

 
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