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Lodo Red Adobo Ribs

Yields: 4 to 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Lodo Red Adobo 1 oz bag $2.30
Thyme, Mediterranean 2 floz bottle $2.50
Garlic, Dehydrated: Powder 1 oz bag $1.40
Onion, White, Dehydrated: Granulated 1 oz bag $1.25
Chile, Cayenne, Ground 1 oz bag $1.80

A creative customer developed this oven-roasted rib recipe with the desire to channel grill-type meat flavors in the middle of winter.

Ingredients:

Directions:

Remove tough membrane from ribs and pat ribs dry. Mix sugar, salt and spices together in a small bowl. Rub the seasoning into both sides of ribs. Wrap ribs in a foil packet and refrigerate at least 8 hours or up to overnight. Place foil packet into a baking dish, such as a lasagna pan. (It can help to break the rack into two shorter sets of ribs.) Bake at 250 degrees for 2½ to 3 hours. Then open foil packets and place ribs under broiler for 3 to 4 min., or until browned and bubbly.

Serving Suggestions:

Serve with your favorite BBQ sauce for dipping.

Yields:

4 to 6 servings

Thanks to:

Carolyn Caba, Savory Spice Shop—Sellwood/Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lodo Red Adobo Ribs

Waited for the package like a kid at Christmas. SUCH quality...thank you guys! I've gone to different sources before I found you and without doubt, you are the best.

-Mike D. of Spring Lake, NJ

Lodo Red Adobo Ribs


Yields: 4 to 6 servings

Ingredients:

Directions:

Remove tough membrane from ribs and pat ribs dry. Mix sugar, salt and spices together in a small bowl. Rub the seasoning into both sides of ribs. Wrap ribs in a foil packet and refrigerate at least 8 hours or up to overnight. Place foil packet into a baking dish, such as a lasagna pan. (It can help to break the rack into two shorter sets of ribs.) Bake at 250 degrees for 2½ to 3 hours. Then open foil packets and place ribs under broiler for 3 to 4 min., or until browned and bubbly.

Serving Suggestions:

Serve with your favorite BBQ sauce for dipping.

Yields:

4 to 6 servings

Thanks to:

Carolyn Caba, Savory Spice Shop—Sellwood/Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.