Sticky jerk & brown sugar ribs with pineapple rice - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyStacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Fine-mesh sieve
- Measuring cup
- Baking sheet
- Aluminum foil
- Wooden spoon
- Baking dish
- Stove
Ingredients
- 2 x 500g racks pork ribs
- 3 tbsp jerk seasoning
- 600ml pineapple juice
- 5 tbsp dark soft brown sugar
- 4 tbsp cider vinegar
- juice 1 lime
- 1 tbsp vegetable oil
- 1 large banana shallot, finely sliced
- 1 green pepper, deseeded and finely diced
- 200g pack fresh pineapple chunks, finely diced
- 2 tsp brown sugar
- 200g basmati rice, cooked and cooled
- small bunch coriander, chopped
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