Jamaican me hungry!!
Put your spice-belts on peeps, and hold on for dear, dear life!
This one will knock those frilly little cotton socks, straight off your footsies.
Be Warned!
If you’re a chilli light weight, go easy on the Habanero (it’s hotter than you think…), but if you’re a heat seeking missile like me… go hard!
This ‘Friday Feast’ or ‘F.F.’ for short, is perfect for those cold, wintry weekends, when you’re dining with friend’s, and fantasizing about warmer climates…
Or, perhaps you’re just smoking it up like Bob Marley… I’m talking about the BARBEQUE you bunch of crims.
Anyhoo, please enjoy my rib-tastic take on the always classic, Jamaican Jerk. Serve with an ice cold beer… and maybe a glass of milk. Yaaaa Man!
Until Monday… xxx
Jamaican Jerk Pork Ribs with Spiced Rum glaze
Author: Bree May
Recipe type: Nibbles, Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 kgs meaty Pork Baby Back ribs
- Dry rub –
- 5 dried Habanero chillis - or any other dried chilli you have on hand… make it as hot as you dare…
- 3 tsp dried Garlic flakes
- 3 tsp dried Onion flakes
- 3 tsp dried Thyme
- 3 large dried Bay leaves
- 2 tsp ground Allspice… do not get this confused with mixed spice… Allspice Pimento is a dried berry.
- 2 tsp Salt
- 2 tsp Smoked Paprika
- 1 tsp Celery seeds
- Glaze –
- 400gm can Tomato puree or Passata
- 1 cup Brown sugar
- 1 cup Brown vinegar
- ½ cup Jamaican spiced rum - I use Captain Morgans
- small bunch of fresh thyme - tied with a string for easy removal
- 1 small Onion finely chopped
- 2 cloves Garlic finely chopped
- 1 cinnamon quill
- 1 tsp salt
- 2 fresh oranges for basting
Instructions
- Crush all the rub ingredients in a mortar and pestle or spice grinder. Rub evenly over the ribs and place in the fridge to marinate for at least 3 hours or overnight.
- Pre-heat your oven or hooded barbeque to 100c, then cook the ribs, uncovered on a baking tray for 4 hours, turning every hour. If using the bbq, cook the ribs on a rack in the top, not on direct heat.
- During the cooking time, every hour, use the fresh oranges to baste the ribs and keep them moist by cutting the oranges in half and squeezing directly onto the ribs.
- Meanwhile, to make the Glaze… In a small saucepan, combine all the glaze ingredients, bring to the boil over a high heat, then reduce to a simmer and cook it for approx. 1 hour or until reduced and saucey. Set aside until ready to use.
- Once cooked and falling apart, paint the meaty side of the ribs with the glaze, then increase the oven temp to 220c or turn your barbie up to high and cook for another 5 to 10 minutes until sticky.
- Cut the ribs into smaller portions and serve immediately.
- Eat and dream of Summer!!
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