JAMAICAN JERK PORK RIBS
These Jamaican Jerk Pork Ribs bring the flavors of the Caribbean into your home. They are slow roasted in the oven for fall off the bone goodness your family will crave! Serve with traditional sides like fried plantains and rice with pigeon peas for a meal straight out of the tropics.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F.
- Combine all spices in a small bowl.
- Coat the ribs lightly in oil and then season them well with spice rub on all sides; reserve 1 tbsp spice blend for the vinaigrette. Place in a Dutch oven with a tight-fitting lid or on a rimmed baking sheet and cover tightly with aluminum foil.
- Bake at 250 degrees F turning every 90 minutes or baking and baste with pan juices, if necessary. About 3-hours total.
- Once the ribs are tender, you can move them under to the broiler to char the spices, if you chose. Broil for 5-10 minutes or until the spices start to char. They can char fast so be sure to man the oven during the broiling process.
- Meanwhile, prepare the vinaigrette and set aside. Pour over the meat as desired.
Nutrition Facts : ServingSize 1 1/6 recipe, Calories 365 kcal, Sugar 4 g, Sodium 1262 mg, Fat 23 g, SaturatedFat 4 g, Carbohydrate 10 g, Fiber 2 g, Protein 29 g, Cholesterol 109 mg
OVEN PORK RIBS WITH BARBECUE SAUCE
Recipe video above. Barbecue pork ribs made in the oven! It's easy, the ribs are meltingly tender and it's packed full of flavour from the rub, braising the ribs in cider (see Note 1 for subs!) and the homemade barbecue sauce glaze! (Note: BBQ Sauce ingredients not consistet with the video!! Editing blunder - use ingredients listed in recipe below. Need to fix video!!)
Provided by Nagi | RecipeTin Eats
Time 2h30m
Number Of Ingredients 22
Steps:
- Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
- Preheat oven to 160°C/320°F (all oven types).
- Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
- Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
- Line a new tray with foil then baking / parchment paper (you'll thank me later).
- Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
- Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
- Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
- Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!
Nutrition Facts : Calories 814 kcal, Carbohydrate 39 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 187 mg, Sodium 1733 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
JERK RIBS
Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.
Provided by Sam Sifton
Categories dinner, roasts
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
- Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
- Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.
JAMAICAN JERKED BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
- Preheat grill to high.
- For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
JAMAICAN JERK BBQ SAUCE
Provided by Food Network
Time 12h30m
Yield 4 to 5 cups
Number Of Ingredients 22
Steps:
- Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
- Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.
SWEET AND SPICY JERK RIBS
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
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.
STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE
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
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
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- Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
- Now rub the ribs with the jerk seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly.
- You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps
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