This syrup adds a festive touch to Christmas cocktails and is both sweet and sour.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 2 racks |
Ingredients
- 2 tablespoons brown sugar
- 2 teaspoons fresh ginger root, grated
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground clove
- ½ 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 15 g |
| Sodium | 514 mg |
| Sugars | 8 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Fall off the bone ribs with a lovely tangy flavor. I adjust the sugar and chilly powder/paprika to make it less sweet and a little more spicy. A recipe to be saved and reused as it was so simple to make.
Did not like the oregano with it, but then again, i’m not really an oregano person. I ended up scraping it off the ribs and adding a BBQ sauced called Irene’s BBQ sauce that I found on here, and put them back in the oven. Recipes are worth a shot and I like trying new things, but this didn’t work for my family. Hopefully the BBQ sauce will mask the pungent oregano flavor. Good luck!
I thought they were good.
The ribs turned out pretty good (Despite finding out the ribs I purchased shrank by about 30-40%.). The taste and smell was glorious. I’ve never had authentic Caribbean-spiced meats, so I have no idea how close it is in taste to it. I thought it tasted really, really good though. The leftover rub in the dish would probably taste great over some mashed potatoes. I forgot to buy the ginger root and the limes, so I kind of substituted the ginger root with pickled ginger diced and no lime zest or juice. I also bought a 5 quart glass baking dish that did not come with a lid, so I ended up covering it with tin foil. I’m not sure if that was the cause of the significant shrinkage of the ribs, but I have another rack left and will try wrapping the ribs and rub in tin foil next time.
Put this rub on country style and spareribs – came out better on the country style. One thing we didn’t do was tightly cover the ribs while cooking. Flavor was great.
Ok, I needed a new rib recipe for my hubbies B Day dinner. These were a HIT! I didn’t have any ginger. Added some garlic powder to it and used a whole can of frozen OJ., no water,I had no limes so in went the key lime juice. Roasted the ribs for about 5 hours. I made 2 whole racks. Very flavorful, I reduced the sauce and brushed the ribs for a final coating while the ribs were on low. Thank you so much Michelle!
I tried this recipe and it was absolutely delicious. Coming from the Caribbean I can say that this is true Caribbean flavor.
These were pretty good, I made them in the crock pot using boneless spare ribs, and they did make the house smell wonderful while they were cooking! I thought they were better the second day though, I let the meat sit in the sauce in the fridge over night, then shredded it and placed it on rolls, along with some cheddar cheese and sweet BBQ sauce, placed it in the broiler and WOW! What a sandwich!
I really liked the orange/lime flavor. but I didnt much care for the clove, so nxt time i will leave the clove out. had to cook mine for about 2 hours before removing the cover.
Delicious and it feels up the entire house with AMAZING SMELLS. I cut this in half as it was just my husband and I for dinner. I also cut the orange juice down to 1/2 cup and then added 1/2 cup of pineapple juice. We will definitely be making this one again.
Awesome rub! I used 2 racks of babybacks, put them in a pan covered with foil with about 1/3 of the juice mix at 225 for 2 1/2 hours. then cooled, put them on the grill to heat with the rest of the juice for basting…a crowd pleaser for sure!!
These were OK. I liked the flavor, but it wasn’t hot enough for me. I think I would have liked them better on the grill.
A good idea, but the cooking time was too long and the ribs dried oout somewhat. I think my family prefers a moister preparation as opposed to the dry rub.
Excellent, great taste and simple to prepare. I placed everything in the slow cooker on low for 8 hours. The meat fell of the bone and the sauce was yummy.
I’ve always enjoyed ribs, but I have NEVER made them before. So, I was a little anxious in trying out this recipe. I followed it to a “T” and I was amazed with the results. The ribs were flavorful and tender and very easy to make. My husband and kids LOVED them and they ate them all up! We did add BBQ sauce as we ate them for a little more flavor, but they were very good plain, too. YUM! We will make these again!
Great flavours. I added a wee bit of fresh chili pepper for a kick. I used this recipe as a slow cooker recipe. Boiled my ribs first then marinated them overnight in the sauce. In the morning put them on low for the day in the slow cooker. Fall off the bone goodness. Once the ribs are removed the sauce can be thickened with a little cornstarch and spooned over mashed potatoes or rice…
an amazing recipe..the ribs turned out very tender, juicy and full of taste..it reminded me of Tony Romas ribs..my bf loved it too and we savored every bite!
Freaking delicious! I don’t enjoy ribs at all and I couldn’t get enough. So easy to bake, too. Thanks for the great recipe.
This is the first time i’ve tried a rub mixture on ribs and I hate to say I didn’t enjoy it very much. I would have liked a little more sweetness to it!
We did not care for this recipe at all! We did exactly like the recipe called for & never again, sorry. The rub was the spoiler, & the citrus taste would take getting used to. To peppery. We like Jamacian Jerk so thought this would be good. Ribs, to me should be BBQ, with or without sauce. I tried to have an open mind because I thought a change would be nice. My husband thought they were just ok & he liked the food they eat in England when he was there. We aren’t picky or finicky eater, but this wasn’t worth the effort.
Loved this rub! I actually put it on a 2 lb pork roast and the cooking time was right on. I had a little rub leftover and wanted to sprinkle it on everything – especially good on my potato salad. YUM!