Mom’s Slow Roasted Pork Loin Ribs Recipe is a dish my Mom made all through my childhood. I also made it for my children and they now make it for their children. I make it exactly as my mom made it with the exception of double aluminum foil wrap (I do not think we even had heavy-duty aluminum foil wrap then), which save the effort of cleaning a messy pan. Just for fun, with this recipe, I threw in a couple of sweet green chile peppers to see how they cooked with the ribs. They were delish!
Mom’s Slow Roasted Pork Loin Ribs recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Pork Recipes and also Pork Ribs/Sparerib Tips.
- 1 (3 to 3 1/2 pound) rack of meaty pork loin back ribs
- 1/2 cup soy sauce, low sodium (approximately)
- Garlic powder
- Mignonette pepper or freshly-ground black pepper*
- 1/4 cup brown sugar, firmly packed (approximately)
-
If you have time, start the preparation of these Slow-Roasted Pork Loin Ribs in the morning and let sit.
-
Line a rimmed baking pan with two layers of heavy-duty aluminum foil wrap (fold the edges over the edge of the pan) and carefully lay the rack of pork ribs, ribs facing up, on top of the foil.
-
Evenly sprinkle the ribs with some of the soy sauce, garlic powder, pepper, and 1/2 of the brown sugar. Then gently drizzle with additional soy sauce, letting the brown sugar absorb the soy sauce.
-
Carefully turn the ribs over (you do not want the bones to puncture the aluminum foil) and repeat the same procedure the some soy sauce, garlic powder, pepper, and brown sugar. Again add a drizzle of soy sauce to finish.
-
Preheat oven to 325 degrees F.
-
If you started this dish early in the day, baste the ribs, using a spoon, with the soy sauce and accumulated juices from the ribs.
-
Place another piece of aluminum foil over the ribs and seal very tightly, folding over the edge of the pan. Place in the oven and cook for 2 hours. After 2 hours, remove the aluminum foil from the top of the ribs, baste with the accumulated juices and cook for another 30 minutes or until the ribs are browned.
-
Remove from oven and serve. Enjoy!
* Mignonette Pepper is a Penzey Spice product which is a combination of Tellicherry Black Pepper, Muntok White Pepper, and Canadian Coriander.