Jerk Spiced Ribs
Delight your taste buds with these succulent and sticky jerk ribs paired with aromatic pineapple rice. The ribs are marinated in a flavorful blend of spices and slowly cooked to perfection, while the accompanying pineapple rice is a sweet and savory delight that complements the ribs beautifully. This dish is perfect for a special occasion or a cozy dinner at home. Get ready to indulge in a symphony of flavors that will leave you craving more!
— Constant Cookbook
Ingredients
- 1 bunch spring onions
- 1 tsp allspice berries
- 2 x baby rack of ribs or 2kg ready-cut ribs
- chicken stock
- 3 red chillies , chopped
- 3 garlic cloves , peeled and chopped
- a small chunk root ginger , peeled and chopped
- 2 limes , juiced
- 6 sprigs thyme , leaves stripped
- a small bunch coriander , chopped
- 1 tsp cinnamon
- 3 cloves , ground in a pestle and mortar
- 2 tsp allspice berries, ground in a pestle and mortar
- 3 tbsp dark brown sugar
- 4 tbsp groundnut oil
Instructions
- Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
- Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
- To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
- Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs – and some napkins!
Yield
Serves 8
Nutrition
- Calories: 542 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 49 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.5 milligram of sodium
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