Saturday, October 24, 2015

Tangerine-Hatch Chile Roasted Pork Ribs

I've been enamored with Not Ketchup since Erika first sponsored a blogging event that I was coordinating a few years ago; I'd never heard of her product before that.

Now I actively watch for any new flavors she develops via her Twitter feed or via her Facebook page. Just recently I saw her post that she had a Tangerine-Hatch Chile fruit ketchup coming out...and it had 'No Sugar Added.' I had to order it immediately.*

Before it arrived, I thought about making a version of  Duck L'Orange. But, today, I was inspired to make some oven-roasted boneless pork ribs for lunch instead.

  • 3 to 4 lbs boneless pork ribs
  • 2 T granulated garlic
  • 1 bottle Tangerine Hatch Chile Not Ketchup
  • 1/2 C pickled red onions (recipe to come)
  • freshly ground salt
  • freshly ground pepper

Preheat oven to 400 degrees F. Place ribs in 9" x 13" baking dish. Sprinkle with 1 T granulated garlic. Turn over and sprinkle with the other 1 T garlic. Roast at 400 degrees for 60 minutes. Remove from the oven and lower temperature to 250 degrees.

Pour 1/3 bottle of the sauce over the ribs.

Turn over and pour 1/3 of the bottle on the other side. Lay pickled onions over the top. Reserve the last 1/3 of the sauce for serving.

Cover with foil and roast for 2-1/2 hours. Uncover and roast for another 20 minutes. Let stand for 10 minutes before serving.

We served ours with a side of millet and more sauce for dipping.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


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