These fabulous slow cooked pork ribs….boast some wonderful tastes from the West Indies. Ginger, chutney and cinamon with a touch of hot Jalepeno barbecue sauce is enough to tempt your taste buds. The ‘finger-licking good’ ribs fall off the bone and are great served up with the tradional dish of rice and peas.
1-2 lbs rack of pork ribs
1 green pepper
1 or 2 sweet peppers ( red, yellow or orange )
2 cloves garlic
1 tbsp fresh chopped ginger
1 tsp fresh chopped parsley
Use a 1/4 tsp of each dry spice
( This recipe has no measures – use your own judgement )
Honey Dijon Mustard
Cranberry Chutney ( or any sweet chutney)
Appleton Rum ( or dark rum )
Jalepeno barbecue sauce
Mix together all ingredients in a bowl and set aside until the ribs are braised.
Mix all the spices together for the rub and coat all the ribs thoroughly. Cover and refrigerate for at least one hour or longer.
Cut up all the vegetables and set aside. Cut the rack of ribs into good sized pieces. Add some virgin oil to a cooking pot and braise the ribs on all sides to seal in the juices. Make sure all sides are browned and then drain the excess fat.
Add the sauce to the pot, making sure that the rubs are coated. Add the vegetables and cook on a low to medium heat. You can also move to a roasting pan if you choose and bake in the oven. Cook the ribs for approximately 2 hours, turning and basting them from time to time.
Serve with rice and peas and a fresh vegetable garden salad.
Finger licking good pork ribs. The blend of spices and the tangy sauce gives a wonderful taste of the Caribbean.