I love ribs and these Baked Latin Style Ribs are the bomb!!! Now I sound like I am in high school still! LOL No, seriously, they are that freakin good! I was craving ribs and these were the only ones I found at the supermarket (stay at home days). Pork Loin Back Ribs. I had never cooked this type of rib before so I was worried they wouldn’t be tender enough but to my dismay, they were perfect! Fall off the bone. I was in shock! So my advice is, don’t knock any rib until you try it! 🙂
Serve these with my yummy White Rice and Beans and you are golden!
If you can, preseason and place in fridge overnight. This will give it so much more flavor.
- 1 pack ribs I used pork loin back ribs
- 1/4 cup olive oil
- 5 tbs Adobo Goya, divided
- 2 tbs paprika
- 2 tbs oregano
- 1 tbs pepper
- 1 tbs white vinegar
- 1 tbs lime juice
- 1 tbs dried thyme
- 1 tbs ground mustard
Preparing the ribs
- Remove the membrane from the back of the ribs. That is a light film that covers the rib bones. This will make the ribs a lot more tender and edible.
- *Watch my YouTube video for this recipe to learn how to do it.
- In a small cup or bowl mix all the ingredients. Only 4 tbs of Goya Adobo. 1 tbs will be left for later.
- Once ribs are ready, rub seasoning onto ribs on both sides beginning with the back and then turning over to rub the top of the ribs.
- Wrap ribs in aluminum foil and refrigerate overnight.
- Remove ribs from refrigerator about 30 minutes prior putting them inside the oven and sprinkle the remaining 1 tbs Goya Adobo.
Cooking the ribs
- Preheat oven to 500ᴼ.
- Place ribs on a lined baking sheet.
- Bake for 20 minutes uncovered. Once this part of the cooking is done, lower oven heat to 350ᴼ.
- Remove ribs from the oven and cover with aluminum foil carefully and bake for 1 hour and 20 minutes.
- After 1 hour and 20 minutes, uncover ribs.
- Raise oven to 425ᴼ and cook for another 20 minutes or until ribs are nice and browned. I prefer them nice and crunchy, almost as if they were fried so I would likely go for 30 minutes or more.