2 1/2 pounds pork ribs
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper
2 tablespoons salt
2 tablespoons pork seasoning or all purpose seeasoning
1 teaspoon crushed garlic( optional )
1/2 cup dark brown sugar
2/3 cup of teriyaki sauce
2 teaspoons of honey or corn syrup
1/2 cup of roasted almonds
3 tablespoons coconut oil
1/4 cup beef broth
- Season the ribs with the seasonings in the list above.
- Rub the spices in well, and place the meat in the fridge for 30 mins or overnight. You can cook right away, but the longer the meat marinates, the better the flavor.
- Place the ribs in a baking dish and add 3 tablespoons of coconut oil and 1/4 cup of beef broth, add more broth, if the pan gets too dry.
- Bake at 350°F for 1 to 2 hours, or until fork tender. Bake covered for 1 hour, and uncovered until tender.
- Place 1/2 cup almonds on a baking sheet and rub the almonds with 1 teaspoon of almonds oil, olive oil, or grapeseed oil.
- Spread the almonds out a baking sheet and bake at 350°F for 8 to 12 mins.
- After 5 mins mix the nuts around, to get an even roast.
- When the nuts smell nutty and are a few shades darker, remove from the oven and place them on a plate right to cool.
- In a saucepan, combine brown sugar, teriyaki sauce, and honey over medium heat. Let the mixture cook until it is thick.
- Chop the almonds.
- When the sauce is thick, add the almonds.
- Mix very well.
- When the ribs are done, add the ribs to a bowl and pour the sauce over them. Cover the bowl and shake, until the ribs are coated.
- Serve with sourdough bread, yellow rice, Jasmine Rice, or mashed potatoes.
I served my ribs with sourdough bread, and Collard Greens and I brought them to family dinner. At the dinner there was rice and peas, slow cooked oxtail, and Collard Greens. So, my ribs and bread fit in very well. I hope you enjoy this recipe. Thank you for stopping by Trav’s corner.