Sticky jerk & brown sugar ribs with pineapple rice

Sticky jerk & brown sugar ribs with pineapple rice

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Cooking time

Prep: 20 mins Cook: 2 hrs, 20 mins Plus 2 hrs marinating

Skill level

Easy

Servings

Serves 4

Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
542
protein
26g
carbs
64g
fat
21g
saturates
7g
fibre
2g
sugar
49g
salt
0.5g

Ingredients

For the ribs

  • 2 x 500g racks pork ribs
  • 3 tbsp jerk seasoning
  • 600ml pineapple juice
  • 5 tbsp dark soft brown sugar
  • 4 tbsp cider vinegar
  • juice 1 lime

For the rice

  • 1 tbsp vegetable oil
  • 1 large banana shallot, finely sliced
  • 1 green pepper, deseeded and finely diced
  • 200g pack fresh pineapple chunks, finely diced
  • 2 tsp brown sugar
  • 200g basmati rice, cooked and cooled
  • small bunch coriander, chopped

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Recipe from Good Food magazine, June 2013

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Comments

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sue r's picture

Made this using orange juice rather than the pineapple suggested in the recipe, absolutely delicious, definately one to try. Im sure this one will become a family favourite

taximan's picture

It strange, saw a pub with this as there special yesterday, was going too look it up, and behold it was on facebook today (Sun). Now I cant wait to try it out. The recipe alone make me feel hungry.

toffeebonbon's picture
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Lovely recipe and easy too. Would double the sticky sauce though as there was not enough to cover the ribs

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