Reviewed: Mar. 24, 2012

Ok, I needed a new rib recipe for my hubbies B Day dinner. These were a HIT! I didn't have any ginger. Added some garlic powder to it and used a whole can of frozen OJ., no water,I had no limes so in went the key lime juice. Roasted the ribs for about 5 hours. I made 2 whole racks. Very flavorful, I reduced the sauce and brushed the ribs for a final coating while the ribs were on low. Thank you so much Michelle!

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Aug. 14, 2011

I tried this recipe and it was absolutely delicious. Coming from the Caribbean I can say that this is true Caribbean flavor.

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Reviewer:

Lucianchef

Cooking Level: Expert

Reviewed: May 24, 2011

These were pretty good, I made them in the crock pot using boneless spare ribs, and they did make the house smell wonderful while they were cooking! I thought they were better the second day though, I let the meat sit in the sauce in the fridge over night, then shredded it and placed it on rolls, along with some cheddar cheese and sweet BBQ sauce, placed it in the broiler and WOW! What a sandwich!

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sueasinsue

Reviewed: Nov. 2, 2010

I really liked the orange/lime flavor. but I didnt much care for the clove, so nxt time i will leave the clove out. had to cook mine for about 2 hours before removing the cover.

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mommasbabies

Reviewed: Jun. 15, 2010

Delicious and it feels up the entire house with AMAZING SMELLS. I cut this in half as it was just my husband and I for dinner. I also cut the orange juice down to 1/2 cup and then added 1/2 cup of pineapple juice. We will definitely be making this one again.

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Reviewer:

Jannette

Cooking Level: Expert

Living In: Cambria, California, USA

Reviewed: Nov. 27, 2009

I made these for our traditionally untradtional thanksgiving this year and good rave reviews. I made three racks for 7 people and only had enough left over for two plates to send home. The flavor was fantastic, they weren't dry, the lime flavor snuck in but didn't overwhelm, the ginger stood out and the rest blended very nicely. Everyone was pleasently full. The meal was ended with jamaican plantain tarts, also from this site and ......... My best friend made the carribean holiday shrimp and the hard do bread for our appetizer and bread while my adopted little sister made the jamaican rice (also from this site) as a side dish as well. The meal was fantastic and every bit of it was from this site! THANKS AGAIN ALLRECIPES.COM!

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Springdale, Arkansas, USA

Reviewed: Jun. 25, 2009

Awesome rub! I used 2 racks of babybacks, put them in a pan covered with foil with about 1/3 of the juice mix at 225 for 2 1/2 hours. then cooled, put them on the grill to heat with the rest of the juice for basting...a crowd pleaser for sure!!

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Reviewer:

G-Flo says:

Reviewed: May 11, 2009

These were OK. I liked the flavor, but it wasn't hot enough for me. I think I would have liked them better on the grill.

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Reviewer:

ChaChaKABOOM

Reviewed: Feb. 18, 2009

A good idea, but the cooking time was too long and the ribs dried oout somewhat. I think my family prefers a moister preparation as opposed to the dry rub.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 11, 2009

Excellent, great taste and simple to prepare. I placed everything in the slow cooker on low for 8 hours. The meat fell of the bone and the sauce was yummy.

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9 users found this review helpful