Ribs

• 2-4 lbs pork spare ribs

Marinade

• 1 cup hot chicken broth
• 1 tbsp salt
• 3 tbsp ketchup
• 3 tbsp brown sugar
• 3 tbsp honey
• 1 tbsp Green Seasoning*
• 3 tbsp soy sauce

Green Seasoning (makes about 1½ cups)*

• 1 bunch scallions
• 1 bunch thyme
• 11 cloves garlic
• 1 habañero pepper
• 1 bunch cilantro
• 1 tbsp fresh ginger, chopped
• 1 lime or lemon, skin-on, diced
• 1 cup water

Special Equipment

• blender
• oven-proof baking dish
• baster/brush

Make Green Seasoning

1. Add all green seasoning ingredients to a blender. Blend until smooth

*Note - Only 1 tbsp of green seasoning is needed for the marinade, but you can use it for burgers, fish, pasta dishes or Wilma's BBQ Chicken w/ Caribbean Green Seasoning. Keep seasoning covered in the refrigerator and it will last 2-3 months, Or pour into ice cube trays and freeze.  When frozen, remove from trays, put into freezer bags and keep in the freezer

Marinate Ribs

1. Combine all marinade ingredients in a bowl. Whisk until combined
2. Place ribs in a baking pan or freezer bag and coat with the marinade
3. Cover (if in a pan) or seal well (if in a freezer bag) and marinate 2 hours or overnight in the refrigerator (the longer you marinate, the more flavor in the ribs)

Cook Ribs

1. Preheat oven to 325º
2. Remove ribs from marinade, reserving the marinade
3. Place ribs in a baking dish and pour the marinade over the top and sides to keep ribs moist while cooking
4. Roast ribs for 60-70 minutes, basting occasionally while cooking