Caribbean Sticky Spare Ribs
Who can resist sticky barbecued spare ribs? These Caribbean style ribs are simmered in a jerk style sauce. You can buy jars of ground jerk seasoning in most supermarkets. It’s a mix of thyme, cinnamon, coriander, garlic ginger and, of course, chili! If you’re doing these for 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.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
500g Bramley apples, quartered and cored
2 tbsp vegetable oil
1 red onion, chopped
2cm piece root ginger, peeled and grated
3 tsp jerk spice mix
3 tbsp tomato ketchup
2 tbsp black treacle
300ml pineapple juice
1kg 2lb 2oz pork spare ribs
salt and ground black pepper
- Coarsely grate the Bramley 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,
pineapple juice and bring to the boil
- Add the spare ribs to the pan, season, cover and bring to the boil. Then 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.
Serve with plenty of napkins and a finger bowl!