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Try our jerk spiced ribs recipe, then check out our jerk chicken and BBQ peanut pork ribs.

Ingredients

  • 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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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