Stranger Foods

CaribbeanSticky jerk & brown sugar ribs with pineapple rice

Serves 4 | Prep 20 mins | Cook 2 hr 20 mins

Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment

Ingredients

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Imperial

x0.5

For the ribs

For the rice

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Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
Heat oven to 140°C/gas 3. Put the ribs in a clean roasting tin, season and pour over 500 ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple chunks, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 180°C/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for , brushing with any remaining sauce every or so, until the ribs are really sticky.
Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further , stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!