Cookbook

59
Jamaican Jerk Pork Ribs
1 Prep 20 minutes plus 4 hours marinating / Cook 2 hours
2 Serves 4 – 6
2kg American style pork ribs (baby back ribs)
Spice Rub:
10g (3 tablespoons) dried rosemary
6 whole allspice berries
¼ cinnamon stick
1 tablespoon dried garlic granules
1 tablespoon curry powder
1 tablespoon sea salt
½ teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
60g habanero or scotch bonnet chillies, seeds removed
10g (¼ cup) firmly packed fresh flat leaf parsley
2 green onions, roughly chopped
2 teaspoons fresh thyme leaves
2 tablespoons apple cider vinegar
60ml (¼ cup) orange juice
Jamaican Jerk Sauce:
1 red onion, quartered
3 cloves garlic
1 tablespoon oil
60ml Jamaican or Caribbean spiced dark rum
950ml tomato ketchup
2 tablespoons apple cider vinegar
55g (¼ cup) brown sugar
1. To make Spice Rub: place rosemary, allspice, cinnamon, dried
garlic, curry powder, salt and mustard seeds into blender jug
and secure lid.
4 MILL 30 seconds or until finely ground.
2. Add chillies, parsley, green onion, thyme, vinegar and orange
juice and secure lid.
4 PUREE 30 seconds or until blended. Reserve ¼ cup spice rub
in a bowl. Cover, set aside in the fridge.
3. Rub remaining spice rub over both sides of pork ribs. Wrap ribs
in plastic food wrap. Place in fridge to marinate for 1 – 4 hours.
4. Preheat oven to 180°C no fan (160°C fan-forced). Line a large
roasting pan with foil. Insert a lightly greased wire rack.
5. Place ribs onto wire rack. Carefully pour 1 – 2 cups of water into
the base of the pan. Bake uncovered for 30 minutes then cover
with foil and bake for a further 1½ hours or until tender, adding
water to the base of the pan, if needed.
6. To make Jamaican Jerk Sauce: Place red onion and garlic into
blender jug and secure lid.
4 CHOP 10 seconds or until roughly chopped, scraping if
necessary.
7. Heat oil in a medium saucepan over medium heat. Add
onion mixture and cook, stirring, for 5 minutes or until onion
has softened. Place onion mixture, reserved spice rub and
remaining ingredients into blender jug and secure lid.
4 PUREE 10 seconds or until smooth.
8. Return sauce to same pan. Simmer, partially covered, on a
medium heat, stirring occasionally for 1 hour or until mixture
has darkened and thickened. Set aside to cool.
9. Remove ribs from oven; brush both sides of ribs with some of
the jerk sauce. Place ribs back on wire rack; bake for 10 – 15
minutes or until browned. Serve with remaining jerk sauce.
Tip: the jerk spice rub marinade and sauce are also perfect on
chicken and seafood. Quantities and cooking time will vary.