Jerk ribs

Jerk ribs

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
3 tablespoons see method for ingredients
2 teaspoons sea salt
3 tablespoons dark brown sugar
3 spring onions, roughly chopped
1/2 white onion, roughly chopped
4 garlic cloves, peeled
5cm ginger, peeled
2 scotch bonnet chillies, deseeded
2 tablespoons vegetable oil
2 x 500g rack of ribs

Method

  1. Blitz the jerk seasoning, sea salt, sugar, onions, garlic, ginger, chillies and oil together in a food processor.
  2. Rub the marinade all over the ribs, then cover and refrigerate overnight.
  3. When ready to cook, preheat the oven to 170°C. Place the ribs in a roasting dish, cover tightly with foil and roast for 1 hour 30 minutes.
  4. To finish the ribs, either transfer to a barbecue and cook until well charred on both sides, or remove the foil and increase the heat to 200°C for a further 20 minutes until well browned. Slice the cooked ribs and serve immediately.
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