This was a big hit the first time around. The recipe I modified to arrive at the above called for 3/4 tsp paprika but I didn't think that would go over well, hence the substitution of blackening seasoning and mustard powder. I did 1 tbsp each lower-sodium soy sauce and coconut aminos instead of the 2 tbsp soy sauce called for. Also note the original called for black pepper and salt "to taste" and I used neither, but the blackening season probably has some black pepper already. The cider vinegar was also my own idea.
I slapped the boneless pork rib slabs in a large frying pan on high heat, pouring the marinade over it, to brown on one side. Then flipped and cooked covered on medium to reduce the marinade for ~10m. Then popped in 400F preheated oven for 12m and voila.