Sticky jerk & brown sugar ribs with pineapple rice

Sticky jerk & brown sugar ribs with pineapple rice

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

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

Easy

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

  • Freezable

Nutrition: per serving

  • kcal542
  • fat21g
  • saturates7g
  • carbs64g
  • sugars49g
  • fibre2g
  • protein26g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the ribs

    • 2 x 500g racks pork ribs
    • 3 tbsp jerk seasoning
    • 600ml pineapple juice
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 5 tbsp dark soft brown sugar
    • 4 tbsp cider vinegar
    • juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    For the rice

    • 1 tbsp vegetable oil
    • 1 large banana shallot, finely sliced
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 green pepper, deseeded and finely diced
    • 200g pack fresh pineapple chunks, finely diced
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 2 tsp brown sugar
    • 200g basmati rice, cooked and cooled
    • small bunch coriander, chopped

    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!

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Chef432
    18th Oct, 2016
    Delicious recipe,one of my all time favourites from bbc good food,easy to follow and sublime outcome! Strongly recommend
    sue r
    8th Jan, 2014
    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
    Rav1992
    3rd Aug, 2013
    This looks absolutely delicious if only all caribbean restaurants could serve such lovely food. Here's how NOT to make caribbean cuisine: http://ravaericochet.wordpress.com/2013/08/03/catastrophe-at-the-cotton-rhum-shack/
    taximan
    7th Jul, 2013
    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
    10th Jun, 2013
    4.05
    Lovely recipe and easy too. Would double the sticky sauce though as there was not enough to cover the ribs
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.