Oven Baked Latin Style Ribs
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.
Ingredients
- 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
Instructions
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.
Video
Notes
I created this recipe during the Coronavirus quarantine with the ingredients I had on hand and the only ribs I was fortunate to find at the supermarket. I hope you love them as much as my family did. 🙂
I am making your famous ribs. I can’t taste them because I don’t eat pork but I can tell you, they smell amazing. Hope hubby likes them. Scratch that. I know he will.
Awww, you are so sweet! Thank you! I hope your hubby enjoyed them! Something for you to consider is Beef Back Ribs, my best friend cannot have pork and she replaces with that. 😉 Let me know if you do make those! Thank you for reaching out and letting me know you made them! I appreciate it so much, you have no idea!
My seasoning doesn’t look like yours ????????. It’s super red and looks a lot thicker. Praying it comes out as good as yours looks! They look delicious !!
How did they turn out for you?
I have the same issue. I’m thinking the tbsp is actually supposed to be tsp based on the YouTube video. There is just too much dry seasoning if everything is based on tbsp measurements.
Hi Chris! Thank you for your comment.
If you notice, the video cuts it as I am still adding that extra tbsp after it sat in the fridge. Trust me, you need it. And will love it! Let me know if you make and how it goes. 🙂