Jerk barbecue-style ribs with coleslaw
An average of 3.7 out of 5 stars from 6 ratings
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
Sweet, sticky and spicy with a splash of rum to get you in the mood for some flavourful food! A side of crunchy coleslaw helps cool down those spicy kicks.
Ingredients
For the jerk ribs
- pork: 500g/1lb 2oz pork ribs
- sea salt: 1 tsp sea salt flakes
- black pepper: 1 tsp freshly ground black pepper
- allspice: 1 tsp allspice
- thyme: 1 tsp dried thyme
- garlic: 1 tsp garlic powder
- chilli: 1 tsp dried red chilli flakes
- barbecue sauce: 250g/9oz jerk barbecue sauce
- rum: 25ml/1fl oz white rum
For the coleslaw
- white cabbage: â…“ white cabbage, thinly sliced
- red cabbage: â…“ red cabbage, thinly sliced
- spring onion: 1 spring onion, thinly sliced
- carrot: 1 carrot, grated
- sea salt: 1 tsp sea salt flakes
- black pepper: 1 tsp freshly ground black pepper
- honey: 1 tbsp runny honey
- mayonnaise: 4 tbsp mayonnaise
Method
To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through.
To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together.
Serve the ribs with the coleslaw on the side.
