Bbq ribs

Bbq ribs

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
2 x 500g rack of ribs
1/2 onion, roughly chopped
4 spring onions, roughly chopped
4 garlic cloves, peeled
5cm ginger, peeled
2 scotch bonnet chillies, deseeded
3 tablespoons dark brown sugar
1 tablespoon dijon mustard
3 tablespoons tomato purée
2 tablespoons worcestershire sauce
2 tablespoons white wine vinegar
1 tablespoon dried thyme
1 teaspoon grated nutmeg
1 tablespoon ground allspice
2 teaspoons sea salt
good grind black pepper

Method

  1. Tip all the ingredients, except the ribs, into a food processor and blitz until it is a thick sauce. Rub the barbecue sauce all over the ribs, put in a bowl, cover and refrigerate for 6 hours, or overnight.
  2. When ready to cook, preheat the oven to 170°C. Place the ribs in a roasting dish, cover tightly with foil and roast for 1 hour 30 minutes.
  3. To finish the ribs, either transfer to a barbecue and cook until well charred on both sides or uncover and increase the oven temperature to 200°C for a further 20 minutes until well browned.
  4. Slice the ribs and serve immediately with Pikliz or Rice and Peas.
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