Two years ago today I posted this recipe. It was one of my first ever posts! Unsurprisingly, it got very little attention.
So, I decided to revisit this little gem, because I remembered it being mag-nificent. Besides, it is cold as psshhht outside, so why not contrast the winter chill with a little spicy jerk heat and beachy daydreams?
The rub is fairly easy and extremely flavourful, chock full of fresh ginger and lime zest. It would also be awesome on chicken or maybe (?) even tofu! ( I’ll have to experiment with that one, stay tuned)
This recipe indulges my love of spices. We have just
finally recently got our spice act together along with some new and overdue shelves.
Can I show off our cute little kitchen for a sec?!
It makes me happy.
I served these ribs with lime roasted sweet potatoes and blackened corn and quinoa salad.
Caribbean Spiced Pork Ribs
Serves 4, approx 28 ribs (or eat for dinner and then again for breakfast)
- 1 teaspoon ground cinnamon
- zest and juice of 2 limes
- 4 tablespoons fresh grated ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons salt
- 2 teaspoons white (or black) pepper
- 1/2 teaspoon cayenne
- 2 teaspoons oregano
- 2 teaspoons paprika
- 4 tablespoons brown sugar
- 2 cups of orange juice (can also substitute water here)
1) Preheat oven to 350.
2) Assemble rub (minus the OJ) and mix well. Press the rub into the ribs on both sides, but more thickly on the top side. Add to roasting pan with 2 cups of orange juice.
3) Bake for 1.5 hours, covered in foil. Baste occasionally. Remove foil and cook an additional 20 minutes.
4) Remove and serve with choice of sides.
Yum. Dinner. And again with eggs for breakfast.