Slow-Roasted Caribbean Ribs Slow-Roasted Caribbean Ribs

Jeff Coulson Author: 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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Pineapple Relish:


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.

Nutritional facts Per each of 8 servings: about

  • Fibre 1 g
  • Sodium 402 mg
  • Sugars 8 g
  • Protein 25 g
  • Calories 419.0
  • Total fat 30 g
  • Potassium 425 mg
  • Cholesterol 108 mg
  • Saturated fat 11 g
  • Total carbohydrate 11 g


  • Iron 16.0
  • Folate 5.0
  • Calcium 6.0
  • Vitamin A 2.0
  • Vitamin C 8.0
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Slow-Roasted Caribbean Ribs