Caribbean Sticky Spare Ribs
These Caribbean-style ribs are simmered in a jerk-style sauce. If cooking on 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.
Serves 6-8
Ingredients
- 500g Bramley apples, quartered and cored
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2cm root ginger, peeled and grated
- 3 tsp jerk spice mix
- 3 tbsp tomato ketchup
- 2 tbsp black treacle
- 300ml pineapple juice
- 1kg pork spare ribs
- salt and ground black pepper
Method
Most wholesalers and supermarkets stock jars of ground jerk seasoning, which is a mix of thyme, cinnamon, coriander, garlic ginger and, of course, chilli.
- Coarsely grate the 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, season, cover and bring to the boil. Simmer for 30 minutes, turning occasionally until the ribs are tender and the sauce reduced.
- Lift the ribs from the sauce, 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.
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