Country Pork Ribs, 1-2 per person depending upon size. These usually have a lot of meat on them and are more affordable than other sorts of ribs - they look slightly like your normal pork chops gone skinny.
3-4 scallions sliced
2 garlic cloves minced
good amount of fresh pepper
3 tablespoons or more jerk season (separate recipe posted if you would like to make your own jerk seasoning)
2 tablespoons honey
2 tablespoons lite mayonnaise
3 tablespoons ketchup
Large soup pot, cookie sheet with rack
How to make it
Place ribs into soup pot covering with water and allow to come to a boil.
Then turn down heat and allow to simmer for 20-30 minutes - remove any scum that may float to the top.
In bowl, add all the ingredients for the sauce/marinade.
Preheat oven at 350 degrees.
Drain country ribs and dip into sauce and place onto rack on cookie sheet.
Once country ribs are on rack, this will allow the fat juices to fall away from your country ribs.
Add any remaining sauce to the tops of the country ribs before placing in the middle rack in your oven.
Bake for 45 minutes and allow to rest for five minutes before serving.
I served these up last night with oven roasted veggies which cooked on a separate cookie sheet on the top oven rack simultaneously.
****To Make Oven Roasted Veggies:
Slice all into chucks: 4 potatoes or 8 red small potatoes, 2 onions (I used 1 bermuda, 1 yellow), 3-5 garlic cloves minced, 2 or 3 bell peppers in different colors (I used red and green).
Place all ingredients into bowl, add good amount of kosher salt, pepper and add 1/3 cup olive oil.
With spoon or hands, turn to coat with seasons and olive oil.
Place in a shallow cookie sheet with sides to make one layer and place into oven. Turning over once or twice during cooking time while doing ribs.