Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Jerk spiced ribs
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 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
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.
