Juicy & tender ribs with a splash of citrus and honey! (Don’t have time to make the recipe? Another easy way to prepare pork spare ribs or backbone is to pour your favorite BBQ sauce on them, leave them overnight in the fridge, and slow-cook them in the oven at 300°F for several hours.)
3 lbs. J&L Green Farm Pork Spare Ribs or Backbone
1 tsp. salt
1/2 tsp. freshly ground pepper
1 (8 oz.) can tomato sauce
1/2 c. orange juice
1/2 c. raw honey
1 tsp. vinegar
2 tbsp. minced onion
1 clove garlic, minced or pressed
1 tsp. Coconut Aminos
Grated orange rings for garnish
Cut spare ribs into 2 or 3-ribs pieces. Sprinkle on both sides with salt and pepper. Place into 13x9-inch pan. Bake in hot oven at 400 degrees for 40 minutes. Drain off fat.
Meanwhile, mix together with tomato sauce, orange juice, honey, vinegar, onions, garlic and Coconut Aminos or Worcestershire sauce. Pour mixture over ribs to coat evenly. Lower oven temperature to 350 degrees. Bake 40 minutes longer or until ribs are juicy and tender.
This recipe is great for making ahead of time and letting marinate up to 24 hours in the fridge. You can also cook in crockpot instead of oven.