Caribbean-Jerk-Glazed Spare Ribs with Pineapple Relish

Caribbean-Jerk-Glazed Spare Ribs with Pineapple Relish
Caribbean-Jerk-Glazed Spare Ribs with Pineapple Relish | http://saltandwind.com What’s your secret sauce when you cook? For some people, it’s that salad dressing their mother taught them. For others, the twist on caramel that...
Skill
Course
Cuisine
Ingredients
18
Hands-On Time
10 to 15 minutes
Total Time
3 hours 10-15 minutes, plus marinating time
Yield
2 to 4
Servings
-
Diet
Season
Caribbean-Jerk-Glazed Spare Ribs with Pineapple Relish | http://saltandwind.com
Skill
Beginner
Course
Main
Cuisine
American
Ingredients
18
Hands-On Time
10 to 15 minutes
Total Time
3 hours 10-15 minutes, plus marinating time
Yield
2 to 4
Servings
-
Diet
Dairy-Free
Caribbean-Jerk-Glazed Spare Ribs with Pineapple Relish | http://saltandwind.com

What’s your secret sauce when you cook? For some people, it’s that salad dressing their mother taught them. For others, the twist on caramel that they learned from a bestie. 

For us, it’s this sweet-spicy rib marinade. And the secret ingredient that makes it so extra special? A few dashes of ANGOSTURA® aromatic bitters. Yes, we’re talking about those bitters – the ones you’re accustomed to tasting in your Old Fashioned – but trust us, it’s a must-use ingredient beyond the bar.

The story of ANGOSTURA aromatic bitters started in 1824 when founder Dr. Johann Siegert first produced aromatic bitters as a medicinal tincture. Today, ANGOSTURA aromatic bitters are a staple for bartenders, but they’re also a key ingredient to add depth and build flavor profiles within your cooking.

In this recipe, we use ANGOSTURA orange bitters, because this simple ingredient provides the dish with light citrusy notes  from the orange bitters’ composition:  a complex blend of tropical oranges and spices. A major bonus is the bitters also help tenderize the meat while it marinates, so you can be 100% sure you’re serving fall-off-the-bone-tender ribs!

Ingredients

  • 1/3 cup packed dark brown sugar
  • 1 tablespoon ground allspice
  • 1 1/2 teaspoons Freshly ground black pepper
  • 2 teaspoons ground nutmeg
  • 1 rack pork spare ribs

    (about 3 pounds)

  • 1 cup 100% pure pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup ANGOSTURA orange bitters
  • 3 tablespoons extra-virgin olive oil

    divided

  • 1 bunch fresh cilantro leaves and stems

    ends trimmed

  • 12 fresh thyme sprigs
  • 8 medium garlic cloves
  • 8 medium scallions (aka green onions)

    divided

  • 1 habanero chile

    halved

  • 1/2 pineapple

    peeled, cored, and diced small

  • Juice and zest of 1 medium Lime
  • 2 teaspoons toasted sesame seeds

    for serving

Instructions

Place all the dark brown sugar, allspice, black pepper, nutmeg, measured salt, and cinnamon in a bowl and mix to combine. Cover ribs all over in rub, then place in a re-sealable plastic bag. Trim the ends off six of the scallions then cut crosswise into 1-inch pieces then add to the resealable bag with the pineapple juice, soy sauce, 1/4 cup lime juice, bitters, 2 tablespoons of the olive oil, all the cilantro except one handful, all the thyme, garlic, and the habanero chile. Turn the ribs to coat, cover and refrigerate at least 4 hours to overnight. 

Heat the oven to 300°F and arrange rack in the middle. Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes. Line a baking sheet with foil and place the ribs meat side up on the sheet. 

Discard the solids from the marinade, and pour the marinade on the ribs. Close the sheet tightly with aluminum foil and cook the ribs until they are at least 155°F and the bones move easily, about 2 to 2 1/2 hours.

Remove the foil and increase the oven temperature to 350°F. Cook the ribs, basting with the drippings on the baking sheet every 5 to 10 minutes, until the ribs are well glazed, about 20 to 30 minutes. Let rest 5 minutes before cutting between the ribs and serving.

Meanwhile, make the relish. Take the remaining two scallions and trim off and discard the end then slice them crosswise paper thin. Finely chop the remaining handful of cilantro and combine it with the pineapple, thinly sliced scallions, remaining 1 tablespoon of olive oil and the zest and juice of 1 lim then stir to combine. Add a pinch of each salt and freshly ground black pepper to taste. Serve ribs garnished with relish, and topped with toasted sesame seeds.

Footnotes

Sponsored Content: This story has been brought to you by THE HOUSE OF ANGOSTURA®. Thank you for supporting these sponsors who help keep Salt & Wind up and running.

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http://saltandwind.com/recipes/553-caribbean-jerk-glazed-spare-ribs-pineapple-relish-recipe

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