Name: Jerk spiced ribs
Total time: 2 h 40 min
Yield: Serves 8
Ingredients: 1 tsp allspice berries; × 2 or 2kg ready-cut ribs baby rack of ribs; chicken stock; 3 red chillies, chopped; garlic 3 cloves, peeled and chopped; a small chunk root ginger, peeled and chopped; 2 limes, juiced; 6 sprigs thyme, leaves stripped; a small bunch coriander, chopped; 1 tsp cinnamon; 3 cloves, ground in a pestle and mortar; 2 tsp allspice berries, ground in a pestle and mortar; 3 tbsp dark brown sugar; 4 tbsp groundnut oil

1 tsp allspice berries
× 2 or 2kg ready-cut ribs baby rack of ribs
chicken stock

JERK SEASONING

3 red chillies
chopped
garlic 3 cloves
peeled and chopped
a small chunk root ginger
peeled and chopped
2 limes
juiced
6 sprigs thyme
leaves stripped
a small bunch coriander
chopped
1 tsp cinnamon
3 cloves
ground in a pestle and mortar
2 tsp allspice berries
ground in a pestle and mortar
3 tbsp dark brown sugar
4 tbsp groundnut oil

Method

step 1
Heat the oven to 160C/fan 140C/gas 3. Chop the dark green bits from the spring onions and put in a large roasting tin with the allspice berries. Add the rib racks and enough boiling water to just cover. Add a chicken stock cube or a splash of concentrated stock, Cover with foil and cook for 2 hours. Drain off the cooking liquid and bits.
step 2
Chop the rest of the spring onions and put in a food processer with the rest of the jerk ingredients and half a cup of water. Blitz to a marinade. Rub all over the racks and leave for 30 minutes.
step 3
BBQ the ribs until browned (but not blackened). If cooking in the oven, increase the temperature to 200C/fan 180C/gas 6 and roast for 30 minutes or until browned. Rest for 10 minutes then slice if using racks.