Florida Pork Back Ribs (Baby Back Ribs)

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3 hours 4 Servings Print RecipeEmail Recipe


3poundbaby back ribs (cut into pieces)
1⁄2cuponion (finely minced)
3⁄4cuporange juice
1 lemon (thinly sliced)
2teaspoonarrowroot starch


Heat oven to 300F.

Parboil meat for 15 minutes; cool. Rub salt and Tabasco into meat. Place fatty side down in skillet and cook over low heat to render some of fat; pour off all but 3 tablespoons fat. Add onion and continue cooking for 3 or 4 minutes. Transfer meat and onion to a shallow baking dish, add orange juice and water, and bake, uncovered, for 2 hours, basting frequently. Skim off fat (or drain most of juice into a shallow dish, put in freezing compartment of refrigerator, then skim when fat has congealed). Meanwhile put lemon slices on top of meat pieces and return to oven for 30 minutes. Blend the defatted juices with arrowroot by shaking together in a covered jar; mix this with meat juices in baking dish and let thicken in oven for 5 minutes more. Serve with baked tomatoes.

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