Tested till perfect Slow-Roasted Caribbean Ribs
Slow-Roasted Caribbean Ribs
Photography by Jeff Coulson/TC Media

Slow-Roasted Caribbean Ribs

Earthy spiced ribs are delicious plain, but they also go perfectly with this tangy sweet pineapple relish that comes together in minutes. If you're a spice addict, kick up the heat even further by doubling the cayenne.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: June 2013

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 4 hours 30 minutes
  • Portion size 6 to 8

Ingredients

  • 4 lb 4lbpork back ribs
  • 1 tbsp 1tbspdried thyme
  • 1 tsp 1tspgarlic powder
  • 1 tsp 1tspground coriander
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspcayenne pepper
  • 1/2 tsp 1/2tspblack pepper
  • 1/2 tsp 1/2tspground ginger
  • 1/2 tsp 1/2tspground allspice
  • 1 pinch 1pinchnutmeg

Pineapple Relish:

  • 2 tsp 2tspvegetable oil
  • 1 1small onion, diced
  • 2 2cloves garlic, chopped
  • 1 tsp 1tspminced fresh ginger
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)crushed pineapple, (undrained)
  • 1 1jalapeño pepperjalapeño peppers, seeded and finely chopped
  • 1 tbsp 1tbspvinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tsp 1tspcornstarch
  • 1 1green oniongreen onions, thinly sliced
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Preparation

Remove membrane from underside of ribs, if attached.

Combine thyme, garlic powder, coriander, salt, cayenne pepper, black pepper, ginger, allspice and nutmeg. Rub all over ribs. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place ribs, bone side down, in roasting pan; tent with foil. Roast in 350ºF (180ºC) oven until meat is fork-tender, about 2 hours. Brush tops with pan drippings. Broil until browned, about 3 minutes.

Pineapple Relish: Meanwhile, in saucepan, heat oil over medium-high heat; sauté onion, garlic and ginger until softened, about 3 minutes. Add pineapple, jalapeño pepper, vinegar, salt and pepper; cook, stirring occasionally, for 3 minutes.

Combine cornstarch with 2 tbsp water; stir into pineapple mixture and boil, stirring constantly, until thickened, about 1 minute. Stir in green onion. Let cool. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with ribs.

Additional information :
Change It Up

Slow-Grilled Caribbean Ribs

Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium. Grill ribs, covered and meat-side down, on greased grill over unlit burner, turning once, until meat is fork-tender and pulls away from ends of bones, about 1-3/4 hours.

Nutritional Information Per each of 8 servings: about

cal 419 pro 25g total fat 30g sat. fat 11g
carb 11g dietary fibre 1g sugar 8g chol 108mg
sodium 402mg potassium 425mg

% RDI:

calcium 6 iron 16 vit A 2 vit C 8
folate 5
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