Who can resist sticky barbecued spare ribs? These Caribbean style ribs are simmered in a jerk style sauce. You can buy jars of ground jerk seasoning in most supermarkets. It’s a mix of thyme, cinnamon, coriander, garlic ginger and, of course, chili! If you’re doing these for a barbecue, simmer in the sauce the day before then leave to marinate overnight in the fridge before putting on the barbecue to brown and crisp.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Serves: 6-8
- 500 g Bramley apples, quartered and cored
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 cm piece root ginger, peeled and grated
- 3 tsp jerk spice mix
- 3 tbsp tomato ketchup
- 2 tbsp black treacle
- 300 ml pineapple juice
- 1kg (2 lb 2 oz) pork spare ribs
- salt and ground black pepper
- Coarsely grate the Bramley apples. Heat the oil in a large frying pan, add the apples, onion and ginger and sauté for 4 minutes. Add the jerk seasoning, ketchup, treacle, pineapple juice and bring to the boil.
- Add the spare ribs to the pan, season, cover and bring to the boil. Then simmer for 30 minutes, turning occasionally until the ribs are tender and the sauce reduced.
- Lift the ribs from the sauce, cook under a hot grill or barbecue for 10 -15 minutes, turning and brushing with more sauce until the ribs are crispy and golden brown.
- Serve with plenty of napkins and a finger bowl!.