Jerk spiced ribs

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Preparing chillies

1. Heat the oven to 160C/fan 140C/gas 3. Chop the dark green bits from the spring onions and put in a large roasting tin with the allspice berries. Add the rib racks and enough boiling water to just cover. Add a chicken stock cube or a splash of concentrated stock, cover with foil and cook for 2 hours. Drain off the cooking liquid and bits.
2. Chop the rest of the spring onions and put in a food processer with the rest of the jerk ingredients and half a cup of water. Blitz to a marinade. Rub all over the racks and leave for 30 minutes.
3. BBQ the ribs until browned (but not blackened). If cooking in the oven, increase the temperature to 200C/fan 180C/gas 6 and roast for 30 minutes or until browned. Rest for 10 minutes then slice if using racks.

Buying ribs

Pork ribs are very good value, especially if you buy them from a supplier, such as The Ginger Pig, who makes bacon and sausages and will therefore have offcuts.

Per serving

274 kcalories, protein 23.3g, carbohydrate 4.1g, fat 18.4 g, saturated fat 6.2g, fibre 0.1g, salt 0.5 g

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• the100thkiss

  26 July 2009

  the100thkiss rated this recipe

  

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• adrianb

  02 August 2009

  adrianb rated and commented on this recipe

  

  Just followed this suggestion for the ribs, didn't do the sauce, used Paul Newman BBQ marinade, but the ribs were so mouth melty. No effort at all to do, but, man, did we enjoy that!

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Ingredients

• 1 bunch spring onions
• 1 tsp allspice berries
• 2 x baby rack of ribs or 2kg ready-cut ribs
• chicken stock

JERK SEASONING

• 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

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Difficulty and servings

Serves 8

Preparation and cooking times

Ingredients

• 1 bunch spring onions
• 1 tsp allspice berries
• 2 x baby rack of ribs or 2kg ready-cut ribs
• chicken stock

JERK SEASONING

• 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

Per serving

274 kcalories, protein 23.3g, carbohydrate 4.1g, fat 18.4 g, saturated fat 6.2g, fibre 0.1g, salt 0.5 g

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