Tag Archives: ribs

Caribbean Spiced Pork Ribs Revisited

7 Jan

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)

Fork poised.

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Brrr.

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?!

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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)

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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.

Decadent.

M

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More ribs! This time they’re honey garlic, with a side of Asian greens

22 Jan

I  made ribs again for dinner, however experimented with a different cooking technique. Instead of a dry rub,  I baked them  completely plain in about 1 inch of water for an hour and a half, then drained the water and  added the honey-garlic sauce for the last 35 minutes. These were  pork side ribs from Field Gate Organics, which I highly recommend. They turned out incredibly fall-off-the-bone tender and moist! I think I’ll prepare my ribs this way from now on. Why mess with perfection?

Honey Garlic Pork Side Ribs

Sauce:

  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup tomato paste
  • 1/4 cup rice vinegar
  • 1 tsp paprika
  • black pepper
  • 4 cloves crushed garlic

Whisk together and set aside. Pour over ribs after they have been baking for 1.5 hours in the oven, covered, at 350. Continue to bake for another 30-45 minutes, basting occasionally.

For the greens I steamed broccoli, kale and Swiss chard and dressed them with a mixture of:

  •  fresh lime (juice from 1/2 lime)
  • 1 clove garlic (crushed)
  • sesame oil
  •  tamari
  •  black pepper
  •  cayenne
  •  and a dash of honey.

Prepared whilst  listening to Jennifer Castle (also highly recommended). Another perfect Sunday.

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Caribbean Spiced Pork Side Ribs- these are all about the rub

4 Jan

Spice mixture

These bad boys were divine- very flavourful and easy to make. The most time consuming (but fun!) part is assembling the rub- many ingredients but well worth it!

Ingredients for rub: 

    • 2 tablespoons fresh ginger
    • 1/4 tsp cayenne
    • 2 tablespoons brown sugar
    • 1/2 tsp cinnamon
    • 1/4 teaspoon ground clove
    • 1 tsp paprika
    • 1 tsp oregano
    • 2 tsp black pepper
    • 1 tsp salt
    • zest of 1 lime (plus juice)
    • 1 cup OJ

Rub generously with spices and cook covered in the  juice for 1.5 hours at 350 and then uncovered for another 1/2 hour. The rub creates a lovely nuanced crust, at once sweet, gingery, savory, peppery and citrus-y. Ta da! So easy.

I served the ribs  with salad, quinoa and baked sweet potato rounds. I drizzled the potatoes with fresh lime juice and topped with black pepper (sweet potato with lime is a fantastic combo. Try it!

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