Sweet And Spicy Jerk Ribs Recipes

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STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE



Sticky jerk & brown sugar ribs with pineapple rice image

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

Provided by Cassie Best

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 13

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
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

JERK PORK JAMAICAN RIBS



Jerk Pork Jamaican Ribs image

My jerk pork Jamaican ribs are rubbed with a mouthwatering sweet and spicy blend of scotch bonnet peppers, allspice, and thyme. This recipe is not for the faint of heart! Recipe video included.

Provided by Kevin Is Cooking

Categories     Main

Time 1h40m

Number Of Ingredients 12

4 Scotch bonnet peppers ((See Note 1))
6 garlic cloves
2 tbsp vegetable oil
1/2 cup light brown sugar
2 tbsp allspice
1 tbsp ground thyme
1 tsp nutmeg
1 tsp ground cinnamon
1 tsp red pepper flakes
2 tsp salt
1 tsp ground black pepper
3-4 lbs pork loin ribs (baby back) (or spare ribs)

Steps:

  • Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
  • Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

Nutrition Facts : Calories 554 kcal, Carbohydrate 21 g, Protein 44 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 167 mg, Sodium 931 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

SWEET AND SPICY JERK RIBS



Sweet and Spicy Jerk Ribs image

This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. -Geri Lesch, New Pork Richey, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 5 servings.

Number Of Ingredients 6

4-1/2 pounds pork baby back ribs
3 tablespoons olive oil
1/3 cup Caribbean jerk seasoning
3 cups honey barbecue sauce
3 tablespoons apricot preserves
2 tablespoons honey

Steps:

  • Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

Nutrition Facts : Calories 1082 calories, Fat 61g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 2498mg sodium, Carbohydrate 77g carbohydrate (64g sugars, Fiber 0 fiber), Protein 45g protein.

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