Short Cut Jerk Pork Ribs
Jerk seasoning hails from the beautiful island of Jamaica. This version of our Jerk Spare Ribs will have some people recoiling at the thought of using seasoning in a bottle. However, if you are short of time or cannot source scotch bonnet peppers in the middle of winter, you can still get that perfect Jerk flavour with our Matouk's marinade. Cut the preparation time (and mess) in half!
1 KG spare ribs (about 2 racks)
6 Tablespoons Matouk's Jerk Marinade
6 Springs Thyme
4 cloves finely chopped garlic
2 Tablespoons Olive Oil
Juice of 1 lime
Mix the Matouk's Jerk Seasoning, oilive oil, lime juice and garlic.
Place the thyme onto the baking tray.
Place the rib racks onto the thyme and rub the marinade into the meat. Cover tightly with plastic wrap and refrigerate overnight.
To Cook the Ribs
Heat BBQ or oven to 175 degrees Celsius. Take the ribs out of the refrigerator and remove the plastic wrap. Place the ribs into the heated over/bbq to slow cook for 45 mins.
After 45 mins raise the temperature to 250 degrees celsius. If on a BBQ remove the pork ribs from the pan and place directly onto the BBQ to get the direct fame. Cook until the outside of the meat becomes slightly charred.
If you have the time, marinate the pork ribs overnight to make sure that the flavours have been infused into the meat. This is a spicy hearty marinade and goes well with robust red wines and craft ales.