Jamaican Jerk Pork Ribs & Coconut Rice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus overnight marinating time
Cooking time: 3.5 hours
- 1/2 large red onion or 2 golden shallots, peeled, quartered
- 3 Scotch bonnet chillies (I used habaneros)
- 3 garlic cloves, peeled
- 1/4 cup brown sugar
- 1 tablespoon allspice, ground
- 1/2 tablespoon black pepper, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon fine salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon ginger, ground
- 1kg/2.2lbs baby back pork ribs
For coconut rice:
- 3 tablespoons oil
- 1/2 large red onion or 2 golden shallots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 400ml/14floz. coconut milk
- 50ml/1.7flozs. water
- 2 cups long grain rice, rinsed well
- 2 teaspoons chicken stock powder
- 400g/14oz tin of chickpeas or black beans or kidney beans, drained and rinsed
Step 1 - Place the onion, chillies, garlic, brown sugar, allspice, pepper, nutmeg, salt, cinnamon, thyme and ginger in a food processor and make a paste. Smear on the ribs especially on the meaty side and place in the fridge and allow to marinate overnight.
Step 2 - Preheat oven to 160C/320F. Bring the ribs to room temperature by taking them out of the fridge a couple of hours before you want to cook them. Line a tray with parchment or foil and place then ribs meat side up. Add 1/2 cup of water to the tray and roast for 1 hour.
Step 3 - After an hour, remove the ribs, add more water and cover with foil. Add another 1/2 cup every 30 minutes or so or when it dries out and cook for another 2 hours. Then increase the heat to 180C/350F and roast for 10 minutes.
Step 4 - Start the rice 30 minutes before the ribs finish. Heat oil in a saucepan and fry the onion until golden. Add the garlic and fry for 30 seconds or so. Then add the coconut milk, water, rice, stock powder and drained beans. Place the lid on the rice, bring to a boil and once it is boiling reduce the heat down to low. Make sure not to remove the lid once you've turned it down to low. Cook for 20 minutes. Then fluff the rice and serve with cut up ribs.