Jerked Oven Roasted Country Pork Ribs I Made It

Jerked Oven Roasted Country Pork RIbs

mommyluvs2cook 9 years ago
By: Divaliscious

I was worried about the mayo in the sauce. It was great! Even though it doesn't state the amount of pork ribs to use it say's it serves six and there is no way that is enough sauce. I had 4 ribs and I went ahead and added an extra Tbs. each of mayo, mustard and honey, just to be sure. I know 3 Tbs sounds like a lot of jerk seasoning but it was perfect. Wish I would have doubled the sauce though, there was barely enough to cover them, just a very thin layer! Good flavor though, and I love using the simmering in water method :)

Jerked Oven Roasted Country Pork Ribs
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chuckieb 9 years ago said:

That sound delicious Michelle. I'm going to try the recipe out but use spareribs. I'm not a fan of boiling meat but if you think it worked well I'll give it a try. Do you think roasting them first would work instead? I think I've had this discussion with Tina and members in ODD re: Country style ribs and I don't think that's a cut we see in our grocery stores here. To me what is on your plate looks like a pork chop. I notice that Diva has her own recipe for Jerk seasoning which looks intriguing as well. Did you use that?

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mommyluvs2cook 9 years ago said:

I would roast them low and slow the whole time Janet. I used a jerk seasoning someone gave me, it's from Pampered Chef and it was really good and smelled really good :) Hope you enjoy them...remember to double or even triple that sauce depending on how big of ribs you get!

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frankieanne 9 years ago said:

Wow, that picture looks so delicious! If you combine the measurements of the mayonnaise, ketchup and honey, it is 1 Tbs short of 1/2 cup of liquid. Seems like you would run out in the dipping!

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mommyluvs2cook 9 years ago said:

I didn't dip just for that reason...I just brushed it all on :)

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