Recipe of the Week: Slow-Roasted Caribbean Ribs

admin March 30, 2015 Comments Off on Recipe of the Week: Slow-Roasted Caribbean Ribs
Recipe of the Week: Slow-Roasted Caribbean Ribs

Ingredients

  • 4 lb (1.8 kg) pork back ribs
  • 1 tbsp (15 mL) dried thyme
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) ground coriander
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) cayenne pepper
  • 1/2 tsp (2 mL) black pepper
  • 1/2 tsp (2 mL) ground ginger
  • 1/2 tsp (2 mL) ground allspice
  • 1 pinch nutmeg

Pineapple Relish:

  • 2 tsp (10 mL) vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp (5 mL) minced fresh ginger
  • 1 can (14 oz/398 mL) crushed pineapple, (undrained)
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tbsp (15 mL) vinegar
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp (5 mL) cornstarch
  • 1 green onion, thinly sliced

Instructions:

  1. Remove membrane from underside of ribs, if attached.
  2. Combine thyme, garlic powder, coriander, salt, cayenne pepper, black pepper, ginger, allspice and nutmeg. Rub all over ribs. Cover and refrigerate for 2 hours.(Make-ahead: Refrigerate for up to 24 hours.)
  3. Place ribs, bone side down, in roasting pan; tent with foil. Roast in 350ºF (180ºC) oven until meat is fork-tender, about 2 hours. Brush tops with pan drippings. Broil until browned, about 3 minutes.

Pineapple Relish:

  1. Meanwhile, in saucepan, heat oil over medium-high heat; sauté onion, garlic and ginger until softened, about 3 minutes. Add pineapple, jalapeño pepper, vinegar, salt and pepper; cook, stirring occasionally, for 3 minutes.
  2. Combine cornstarch with 2 tbsp water; stir into pineapple mixture and boil, stirring constantly, until thickened, about 1 minute. Stir in green onion. Let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with ribs.

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