New this month
Get the Allrecipes magazine just $7.99

Caribbean-Spiced Pork Side Ribs


"Pork side ribs with a tangy and spicy crust."
Added to shopping list. Go to shopping list.


1 h 50 m servings 574 cals
Original recipe yields 6 servings (2 racks)


  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
  3. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 32
  1. 38 Ratings

Most helpful positive review

Wonderful flavor - didn't change a thing - except the meat fell off the bone which some of my eaters aren't crazy about (they love the bones!) So I may bake it in the liquid for a shorter period...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

Wonderful flavor - didn't change a thing - except the meat fell off the bone which some of my eaters aren't crazy about (they love the bones!) So I may bake it in the liquid for a shorter period...

My wife cooked these over the 4th of july holiday, the whole family loved them. I have never seen my father-in-law eat so much.

Very tasty. I doubled the rub recipe and sprinkled some on top after uncovering to create a crispy crust. I also added a tablespoon of garlic powder, chili powder, and a teaspoon of thyme for ...

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.

A big hit at our latest party. We finished them up on the grill instead of uncovered in the oven. Yummy! We made a ton and only had a few leftovers, and they were good the next few days as we...

Awesome, awesome, awesome!! I served these at a BBQ (finished them on the grill) and everyone raved. The flavor is truly incredible! I did omit the pepper and used Jamaican Jerk seasoning ins...

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 ...

I've made this twice now, and we can't get enough! I added a little Jamaican jerk spice to the rub, and cut back a little on the pepper the 2nd time I made it. Rave reviews from family and din...

Loved this rub! I actually put it on a 2 lb pork roast and the cooking time was right on. I had a little rub leftover and wanted to sprinkle it on everything - especially good on my potato sal...