Key West Ribs
Indulge in a taste of the tropics with these flavorful Key West Ribs, a perfect blend of tender meat and vibrant citrusy sweetness. Featuring pork baby back ribs marinated in a tangy, tropical mix of lime, orange, and pineapple juices, this recipe delivers island-inspired flair with every juicy bite. Balanced with notes of honey, soy sauce, and warm spices like cumin and paprika, the marinade infuses the ribs with a mouthwatering depth of flavor. Slow-cooked to perfection—whether in the oven or on the grill—and finished with a caramelized glaze, these ribs are both succulent and slightly crisp at the edges. Ideal for barbecues, family dinners, or any occasion that calls for a little sunshine on your plate, these Key West Ribs are sure to wow your taste buds and transport you to paradise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cup Lime juice
- 0.5 cup Orange juice
- 0.25 cup Pineapple juice
- 4 cloves Garlic, minced
- 3 tablespoons Honey
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Prepare the ribs by removing the silver skin membrane on the back of the racks using a knife or paper towel for grip, making them more tender.
In a medium mixing bowl, whisk together lime juice, orange juice, pineapple juice, minced garlic, honey, soy sauce, brown sugar, cumin, paprika, cayenne pepper, salt, and black pepper until smooth to make the marinade.
Place the ribs in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are evenly coated. Seal or cover and refrigerate for at least 4 hours or overnight for deeper flavor.
Preheat your oven to 300°F (150°C) or set up your grill for indirect cooking at the same temperature.
Remove the ribs from the marinade, reserving 1/2 cup of the marinade for basting and discarding the rest.
If baking, wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake in the oven for 2.5 hours until tender.
If grilling, place the ribs on the cooler side of the grill, bone-side down, and cook for 2.5 hours, flipping halfway through.
Towards the final 30 minutes of cooking, baste the ribs occasionally with the reserved marinade to infuse extra flavor and a caramelized glaze.
If desired, finish the ribs on high heat (grill or oven broiler) for 5-10 minutes to create a slightly crispy exterior.
Remove the ribs from heat, tent with foil, and let them rest for 10 minutes before slicing into individual portions. Serve immediately and enjoy the tropical flavors!
Nutrition Facts
Calories |
4537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.4 g | 433% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 90.2 g | ||
| Protein | 301.3 g | 603% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4611 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
