Manual Sage BBL910 - the Boss (page 60 of 79) (English)

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Jamaican Jerk Pork Ribs

Prep 20 minutes plus 4 hours marinating / Cook 2 hours

Serves 4 – 6

2kg American style pork ribs (baby back ribs)

Spice Rub

10g dried rosemary

6 whole allspice berries

¼ cinnamon stick

1 tablespoon dried garlic granules

1 tablespoon curry powder

1 tablespoon sea salt

½ teaspoon yellow mustard seeds

½ teaspoon brown mustard seeds

60g habanero or scotch bonnet chillies, seeds removed

10g firmly packed fresh ﬂat leaf parsley

2 spring onions, roughly chopped

2 teaspoons fresh thyme leaves

2½ tablespoons apple cider vinegar

60ml orange juice

Jamaican Jerk Sauce

1 red onion, quartered

3 cloves garlic

1 tablespoon oil

60ml Jamaican or Caribbean spiced dark rum

950ml tomato ketchup

2½ tablespoons apple cider vinegar

55g brown sugar

1. To make Spice Rub: place rosemary, allspice, cinnamon,

dried garlic, curry powder, salt and mustard seeds into blender

jug and secure lid.

MILL 30 seconds or until ﬁnely ground.

2. Add chillies, parsley, green onion, thyme, vinegar and orange

juice and secure lid.

PUREE 30 seconds or until blended. Reserve ¼ cup spice rub in a

bowl. Cover, set aside in the fridge.

3. Rub remaining spice rub over both sides of pork ribs. Wrap ribs in

plastic food wrap. Place in fridge to marinate for 1 – 4 hours.

4. Preheat oven to 180°C (160°C fan assisted / Gas Mark 4). Line a

large roasting pan with foil. Insert a lightly greased wire rack.

5. Place ribs onto wire rack. Carefully pour 1 – 2 cups of water into

the base of the pan. Bake uncovered for 30 minutes then cover

with foil and bake for a further 1½ hours or until tender,

adding water to the base of the pan, if needed.

6. To make Jamaican Jerk Sauce: Place red onion and garlic into

blender jug and secure lid.

CHOP 10 seconds or until roughly chopped,

scraping if necessary.

7. Heat oil in a medium saucepan over medium heat. Add onion

mixture and cook, stirring, for 5 minutes or until onion has

softened. Place onion mixture, reserved spice rub and remaining

ingredients into blender jug and secure lid.

PUREE 10 seconds or until smooth.

8. Return sauce to same pan. Simmer, partially covered,

on a medium heat, stirring occasionally for 1 hour or

until mixture has darkened and thickened. Set aside to cool.

9. Remove ribs from oven; brush both sides of ribs with some

of the jerk sauce. Place ribs back on wire rack; bake for

10 – 15 minutes or until browned. Serve with remaining jerk sauce.

Tip: the jerk spice rub marinade and sauce are also perfect on

chicken and seafood. Quantities and cooking time will vary.

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Sage BBL910 - the Boss Manual

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