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Submitted by: Arlene

Prep Time: 4 Hours

Cook Time: 0 Seconds

Servings: 6

I've had this recipe over 30yrs. These are very tender, tasty ribs that are so easy to make. My family has always enjoyed them. For a protein count, 1oz boneless meat is 1 protein. Don't be put off by the strong ACV odor, it doesn't affect the taste.


    1 c. water

    3/4 c. apple cider vinegar

    3 tbsp. lemon juice

    3 clove garlic

    1/2 tsp. chili powder

    2 tbsp. ground cumin

    1/2 tsp. sea salt & black pepper

    64 oz. pork ribs


Mix all ingredients except meat (place in a suitable container where you can turn ribs over to flavor all). Add meat, marinade refrigerated 6hrs or longer (up to 2 days). Turn several times. I prepare them in the afternoon, marinade overnight, & make for supper. Drain ribs, place in a roaster, leaving spices on that stick. Preheat oven to 450deg, roast UNCOVERED 35-45min.(depending how full the roaster is) turning ribs in order to brown evenly. Drain. Continue roasting 45min COVERED at 300-325deg. Can take lid off the last 15min if you want them browner. I've made these over the yrs many times & they've always been very tender! I double the recipe. Less meaty ribs require less browning & baking time. NOTE*** You could use a 1/2 cup of apple cider vinegar if you prefer, but full amount even with it's strong odor doesn't change the taste.

Coach's Note: This recipe can easily be made to suit your allowable servings, as each ounce of meat counts as one protein.