Alright, so I'm a Texas girl and I like my meat, but in the effort to eat a little healthier I chose pork over beef ribs for this meal. I was afraid that my ribs were going to come out chewy - like jerky - because pork is so much lower in fat, but that was not the case at all! Using this two fold technique you can whip up a tender batch of ribs without the hassle or the big messy clean up from the grill.
My father doesn't like real spicy food, so make this as spicy as you want or omit the hot pepper all together if desired. I served this with cauliflower mashed "potatoes" and green beans. Any green (or orange, yellow, red, ect... veggie will work).
In order to make the clean up easy, I took a cookie sheet, covered it in aluminum foil and placed a cookie rack on top so that the fat would fall to the bottom of the pan and the other juices would later be sealed in to keep the ribs moist.
This recipe is for six boneless pork ribs. Adjust as needed.
THE MARINADE:
1/4 c. lemon juice
1/3 c. orange juice
2 Tbsp balsamic vinegar
1 tsp salt
1 tsp fresh cracked pepper
1/4 tsp cayenne
1/4 tsp red pepper flakes
THE PORK RIBS:
1. Take your boneless pork ribs and stab them each a few times with a fork. If you would like to sprinkle a little tenderizer on them at this point, go ahead! (Do not put tenderizer on them if you plan to marinate them overnight. This will result in your ribs being chewy - like jello).
2. Put all of your marinade ingredients in a gallon zip-lock bag and mix together. Place your ribs inside and mush it all around so that all the ribs are covered. Let this bag (sealed) sit out on the counter for about ten to fifteen minutes at room temperature.
3. Go ahead and set your oven on 525-550 degrees (broil). This is also a good time to cover your cookie sheet with aluminum foil. Don't skip this step unless you're mad at the person doing the dishes.
4. After the oven is fully heated, space your ribs out over the cookie rack. [SAVE THE MARINADE] Pop this tray in the oven - make sure your rack is in the middle of the oven - and cook for 20-25 minutes. You want some charring going on, but you don't want to make pork charcoal briquettes.
5. Remove the pan from the oven and reduce the heat to 350. Let the heat come down in the oven, this may take a few minutes. Take a pastry brush and liberally coat all of the ribs with the marinade you have left. If there is still a little left over, just pour it over the top. It will wind up on the cookie sheet which is good. We want moisture there. (If there is hardly anything there, you may want to add a 3-4 tablespoons of water or juice. I didn't need to do this.)
6. Now get your aluminum foil out again and completely cover the ribs and the cookie sheet. Fold and crimp all of the edges down. You want to create a nice seal to keep all of those juices in so your meat doesn't dry out. Return to the oven for 30 minutes.
7. After the 30 minutes is up place the ribs somewhere that won't melt, letting them cool slightly and rest. [LEAVE THE FOIL ON!!!] Do not peek! Let the ribs cool for 15 minutes before removing the foil.
Nice and tender!
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