Sticky jerk & brown sugar ribs with pineapple rice

Sticky jerk & brown sugar ribs with pineapple rice

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(5 ratings)

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


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
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    For the ribs

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



      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



      The same shape, but smaller than…

    For the rice

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



      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



      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


    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!

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    Comments, questions and tips

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    tichols's picture
    7th Nov, 2018
    What a delicious recipe. A new favourite. Followed to the letter apart from slow cooking on low for 8 hours instead of ovening for 2. These were the best ribs I’ve ever made by a long way. The rice was nice too - I used a red pepper instead of the green out of preference. I also roasted some sweet corn and made sweet potato fritters. Served with a dollop of sour cream for those who weren’t so keen on the spice. Clean plates all around. Winner.
    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
    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:
    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.
    10th Jun, 2013
    Lovely recipe and easy too. Would double the sticky sauce though as there was not enough to cover the ribs
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    tichols's picture
    7th Nov, 2018
    Instead of roasting in the oven I popped them in a roasting bag with the pineapple juice ( having marinated overnight in jerk seasoning) and cooked them in the slow cooker on low for 8 hours - then followed the rest of the sauce & oven method. They were soooo worth the wait. Deliciously succulent. Wished I’d made more!
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