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

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 4 hours 30 minutes
  • Portion size 6 to 8


  • 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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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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