PREP TIME 20 minutes
COOK TIME 3 hours
TOTAL TIME 3 hours 20 minutes
SERVINGS 6 servings (no one said you had to share)
Pork ribs takes time but it's worth it. Slow and low😁. I love this version of a dry crust when you first bite into meat only to find a juicy, meaty inside.
😃 You can do this. Just keep things simple. Here is how..
2 kg Pork Back Ribs
1/3 Cup Pineapple Juice
1 Tbsp brown sugar
Cut ribs into individual ribs or sets of 3.
Wash ribs with 1/4 cup vinegar and water.
Dab Ribs with paper towel to remove excess moisture.
Combine Grants Gourmet Jerk Seasoning with ribs in a large enough sealable container. Mix in the seasoning with the meat thoroughly. The more you add the more intense the flavour and heat.
Marinate Ribs for at least 2 hr or longer in the bottom of the fridge. I recommend🌛 overnight.
Preheat oven to 280°F
Use a bake pan with a rack to allow drainage away from the meat
Coat the cooking surface of the pan with cooking oil or spray depending on the type of pan you are using. Or in the case of the pan here I use a foil lining for easy cleaning later.
Place ribs on the wire rack in the pan and leave uncovered.
Place the pan on the middle rack of your oven
Cook for 2 hours
After 2 hours set your Oven to Low Broil and after 30 minutes base you ribs with the basting sauce. Flip or turn pieces onto the other sides to get even browning.
Cook for another 20 to 30 minutes.
Allow the ribs to rest (I know this is the hardest part, they looks so tasty) and serve with your favourite sides or rice and peas or pub style curly fries.
Your outcome should be a nice dry outside with a tender juicy meat packed with jerk flavour. Bet you can't just eat one.
Don't forget to leave a comment.