Jerk Pork Ribs

2014-04-06
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 1:15 h
  • Ready In : 1:25 h

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Nutritional Info

This information is per serving.

  • Calories

    240
  • Fat

    17 g
  • Protein

    18 g
  • Sodium

    2300 mg
  • Cholesterol

    2.3 g
  • Fiber

    1 g

Jerk pork ribs.Marinated pork ribs baked in oven.Very delicious Jamaican recipe.

Ingredients

  • 3 pounds (1.44 kg) pork ribs, cut into 2-3 rib portions
  • 2 cups (500 ml) Jamaican jerk sauce(see recipe below)
  • For Jamaican Jerk Sauce:
  • 6 scallions, thinly sliced
  • 2 large shallots, minced
  • 2 large cloves garlic, peeled and minced
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 habanero chili, seeds and ribs removed,minced
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon coarse salt
  • 1 tablespoon brown sugar
  • 1/2 cup (125 ml) freshly squeezed orange juice
  • 1/2 cup (125 ml) red wine vinegar
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) olive oil

Method

Step 1

In a large bowl, coat the ribs with Jamaican jerk sauce and rub it in well with rubber gloves. Cover and refrigerate overnight.

Step 2

Preheat the oven to 350°F (180°C).

Step 3

Remove marinated ribs and any excess marinade to a shallow roasting pan. Bake in preheated oven for 45 minutes, turning the ribs and basting occasionally.

Step 4

Prepare a charcoal grill with medium-hot coals. Grill the ribs until browned and cooked through(about 25-30 minutes). Turn them 4-5 times and baste with jerk sauce. Serve jerk pork ribs hot.

Step 5

Jamaican Jerk Sauce: In a small bowl, combine the scallion greens, shallots, minced garlic, ginger, and chili. Stir well and set aside.

Step 6

In another bowl, combine the spices, thyme, salt and brown sugar. Mix well and whisk the orange juice,broth and soy sauce.

Step 7

Slowly drizzle in olive oil, while whisking constantly. Add the scallion mixture and stir well to combine. Set aside for 1 hour before marinating meat (makes 2½ cups).

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