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.
Ingredients
- allspice berries 1 tsp
- baby rack of ribs × 2 or 2kg ready-cut ribs
- chicken stock
JERK SEASONING
- red chillies 3, chopped
- garlic 3 cloves peeled and chopped
- root ginger a small chunk, peeled and chopped
- limes 2, juiced
- thyme 6 sprigs, leaves stripped
- coriander a small bunch, chopped
- cinnamon 1 tsp
- cloves 3, ground in a pestle and mortar
- allspice berries 2 tsp, ground in a pestle and mortar
- dark brown sugar 3 tbsp
- groundnut oil 4 tbsp
Method
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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.
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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.
Nutritional Information
- Kcals 274
- Fat 18.4g
- Carbs 4.1g
- Fibre 0.1g
- Protein 23.3g
- Salt 0.5g
