Advertisement

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

  • 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

Nutrition: per serving

  • kcal274
  • fat18.4g
  • carbs4.1g
  • fibre0.1g
  • protein23.3g
  • salt0.5g

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
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement