Sticky jerk & brown sugar ribs with pineapple rice recipe | Good Food
Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment, from BBC Good Food.
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Cooking tools:
- Pastry brush
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- Roasting pan
- Chef's knife
- Cutting board
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- Aluminum foil
- Paper towel
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- Measuring spoon
- Refrigerator
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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