Wednesday, 16 March 2011

J is for... Jamaican jerk ribs



I love jerk seasoning, but sometimes I've found it's just not hot enough.  I made sure I used scotch bonnets for J night, but fearing they might start the evening off with too ferocious a bang, I mixed them in with some less hot chillies. You can, of course, make it as hot or not as you choose.

Jamaican Jerk Ribs

2 kilos spare ribs
150ml water

for the jerk seasoning 

2 red chillies
1 scotch bonnet chilli
A bunch of spring onions, roughly chopped
2 cloves of garlic
An inch of root ginger, peeled
2 limes, juiced
A bunch of fresh coriander
A handful of thyme leaves (stripped from their stalks)
2 tbsp dark muscovado sugar
4 tbsp sunflower
3 cloves
1 heaped teaspoon of cinnamon
2 tsp allspice berries (pimento) 

Preheat the oven to 180C (160C Fan) 

Place the ribs in a large oven-proof dish. Simply blitz the jerk seasoning ingredients together in a food processor, then rub into the ribs. If you don't have a food processor, finely chop the herbs and garlic and grind the spices in a pestle and mortar. Cover the dish with cling film and leave to marinate in the fridge for at least an hour.  Pour the water over the ribs and pop them in the oven for an hour and a half to two hours, turning them over every now and then. Turn the oven up to 200 C (180 C Fan) for another 20-30 minutes or until the ribs are sticky and browned.




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