My Gemma’s Tasty Pork Ribs are always the same. Pork Ribs marinated, cooked, and baked until golden brown without the barbecue sauce. My ribs always scream, “Hold the barbecue the sauce!” LOL, they do, but only in my head. I love cooking my ribs this way because they do not need to be splattered with barbecue sauce.
The perfect barbecue sauce takes time to create. There are plenty of recipes in my recipe notebook, but I have not developed a barbecue sauce that I can say I am 100% satisfied. I prefer having the option of dipping the ribs either in store-bought barbecue sauce or homemade.
Gemma’s Tasty Pork Ribs are spiced and very versatile. The reason for this versatility is because you can eat them without the barbecue sauce or if you prefer to make a regular sauce or a Creole sauce and you are good to enjoy a satisfying dish.
A tasty dish of pork ribs needs a nice blend of spices and herbs as a marinade. It also needs time to marinate, so all the wonderful flavors of the herbs and spices have time to tenderize and infuse the meat with lots of characters. Usually, marinating time if best when it is overnight. You can also let the pork marinate for about 2 – 6 hours. The longer you let the meat marinate, the better it will taste.
You can use any barbecue sauce you prefer. The taste of the ribs will not drastically change. I had a few friends over the other day, and they all wanted the barbecue sauce on the side after tasting the ribs. By the way, thanks guys for not leaving any leftovers! Some friends you are! LOL
Hope your friends will leave your leftovers. 🙂
Enjoy Gemma’s Tasty Pork Ribs with your favorite barbecue sauce.
Note: Gemma’s Tasty Pork Ribs may take longer to make because marinating time should at least be 4 hours.
- 4 lb Pork Spareribs
- 1/2 cup Fresh Lime Juice about 3 limes
- 6 cloves Garlic
- 1/2 cup Parsley
- 3 Whole Cloves
- 2 stalks Scallions
- 1/4 teaspoon Ground Black Pepper
- 2 tablespoons Chicken Bouillon low sodium
- 2 - 4 tablespoons Pikliz
- 1 cup Hot Water
- Olive Oil - to drizzle
- Clean ribs with lime rinds or vinegar. Pat dry and set aside. In a mortar with pestle or a food processor, add garlic, parsley, scallion to form a paste. Remove and mix with lime juice, black pepper, chicken bouillon, and Pikliz. Add spice mixture to ribs and refrigerate overnight or at least 4 hours.
- Remove pork ribs from refrigerator and add to large braising pot. Boil ribs with marinade for 30 minutes on medium heat. Add 1 cup of hot water if necessary and let boil on low heat for 20 minutes. Prepare a baking dish by spraying it with cooking spray. Remove ribs from pot and place in baking dish. Drizzle a little bit of oil on ribs and bake in a 350 degree F oven for 25 minutes until golden brown. Serve hot with your favorite barbecue sauce or enjoy it without any sauce with a side dish.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.