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Just's Jerk Spare Ribs
Just's Jerk Spare Ribs will knock your socks off with the amazing taste.
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Course:
BBQ, Main Dish, Side Dish
Cuisine:
Caribean
Keyword:
BBQ, Marinade, Pork, Ribs, Roast, Sauce
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Marinate:
1
hour
hour
Total Time:
1
hour
hour
55
minutes
minutes
Servings:
4
People
Calories:
371
kcal
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Ingredients
Metric
Imperial
500
g
pork ribs
chunky
1
tsp
dried thyme
1
tsp
garlic powder
or mince fresh garlic
1
tsp
ground allspice
1
tsp
dried chilli flakes
250
g
jerk barbecue sauce
most stores sell it
25
ml
white rum
Caribbean hit
1
tsp
sea salt flakes
1
tsp
ground black pepper
Instructions
In a large dish with high sides, add the salt, ground pepper, thyme, allspice, garlic powder and chilli flakes and mix thoroughly.
1 tsp dried thyme,
1 tsp garlic powder,
1 tsp ground allspice,
1 tsp dried chilli flakes,
1 tsp sea salt flakes,
1 tsp ground black pepper
Add the pork ribs and rub the dry ingredients all over the ribs. Make sure they are coated.
500 g pork ribs
Pour the jerk sauce over all of the ribs and then add the rum.
250 g jerk barbecue sauce,
25 ml white rum
Mix the ribs with the wet ingredients until covered again. You now have lovely layers of flavours.
Cover the dish with clingfilm/lid etc and place in the fridge to marinate. Leave for at least 1 hour but longer is better.
When ready to cook the ribs remove from the fridge and allow to come to room temperature. Transfer the ribs to a roasting tin.
Preheat your oven to 200C/390F/Gas Mark 6.
When up to temperature, place the ribs into the oven for 45 minutes or until cooked through. They should be lovely and sticky and a gorgeous colour.
Serve immediately.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
27
g
|
Protein:
14
g
|
Fat:
21
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
722
mg
|
Potassium:
389
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
303
IU
|
Vitamin C:
1
mg
|
Calcium:
46
mg
|
Iron:
2
mg