- 1kg rack pork ribs, sliced
- 3 tbsp Jerk Spice Mix
- 600 ml pineapple juice
- 5 tbsp dark brown sugar
- 4 tbsp cider or red wine vinegar
- Juice of a lime
- 1 tbsp vegetable oil
- 3 shallots, finely sliced
- 1 large green pepper, chopped
- 200g pineapple chunks
- 2 tsp brown sugar
- 200g Basmati rice, cooked
- Small bunch coriander, chopped
- Lay ribs in a roasting tin and rub with the jerk spice mix. Cover and leave to marinate for 2 hours or more. (Over night is best)
- Heat oven to 140C. Pour 500 ml of the pineapple juice over the ribs, cover with foil and bake for 2 hours.
- Mix the remaining pineapple juice, sugar, vinegar and lime juice in a small pan. Heat until the sugar dissolves, then, let it bubble until it thickens.
- To make the rice, heat the oil in a wok or large pan. Add the shallots and pepper and cook until they start to soften.
- Add the sugar, and pineapple, and season. Cook until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Turn the oven up to 200C.
- Brush the ribs with the sticky sauce and return to the oven, basting them again after 10 minutes.
- Add the cooked rice to the pineapple and fry for 2 minutes. Scatter over the coriander and serve.
You can BBQ the ribs for the basting stage (step 6)
The rice can also be served cold and it is still tasty.
This recipe can also be done with beef ribs.
It is so much easier if the preparation is done before hand.