Who can resist sticky barbecued spare ribs? These Caribbean style ribs are simmered in a jerk-style sauce. You can buy jars of ground jerk seasoning in most supermarkets. It’s a mix of thyme, cinnamon, coriander, garlic ginger and, of course, chili! If you’re doing these for a barbecue, simmer in the sauce the day before then leave to marinate overnight in the fridge before putting on the barbecue to brown and crisp.
- 500 g. Bramley apples, quartered and cored
- 2 tbsp. vegetable oil
- 1 red onion, chopped
- 2 cm. piece root ginger, peeled and grated
- 3 tsp. jerk spice mix
- 3 tbsp. tomato ketchup
- 2 ⅞ tbsp. black treacle
- 300 ml. pineapple juice, store-bought only
- 1 kg. (2 lb. 2 oz.) pork spare ribs
- 1 ½ tsp. salt
- 1 ½ tsp. ground black pepper
- chili leaves, optional
- Coarsely grate the Bramley apples. Heat the oil in a large frying pan, add the apples, onion, and ginger and sauté for 4 minutes.
- Add the jerk seasoning, ketchup, treacle, and pineapple juice and bring to the boil.
- Add the spare ribs to the pan, season, cover and bring to the boil. Then simmer for 30 minutes, turning occasionally until the ribs are tender and the sauce reduced.
- Lift the ribs from the sauce and cook under a hot grill or barbecue for 10-15 minutes, turning and brushing with more sauce until the ribs are crispy and golden brown.
- Serve with plenty of napkins and a finger bowl, then with rice. Garnish with the chili leaves, if desired.
Nutritional Information Edit
Preparation Time: 15 minutes
Cooking Time: 45 minutes