Monday, May 4, 2009

Rockin' Roast Pork Boneless Back Ribs

I made this recipe some weeks ago, and it was a really good cuban/latin american flavor one. I thought you may enjoy it. (Note: The original recipe called for pork shoulder)


1/2 green pepper, minced
1/2 onion, minced
1/4 bunch cilantro, chopped
1/8 cup olive oil

For the Pork:
2 slabs Pork Boneless Back Ribs
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito


1. In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well.(The left over you can keep it refrigerated for up to 10 days).

2. Preheat oven to 300 degrees F.

3. Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

Source: Paula Deen

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