Spicy, sweet, jerk sauce-coated pork ribs are just one of those things that make your inner foodie smile as it reaches the table. Paired with coriander & pineapple dotted rice, flavoured with jerk seasoning, and a charred corn & cabbage slaw, you won’t be able to wipe the smile off your face – only the sticky sweetness from getting stuck into dinner, Chef!
Sticky Jerk Ribs & Pineapple Rice
Sticky Jerk Ribs & Pineapple Rice
with a charred corn & cabbage slaw
Hands on Time: 15 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cabbage
- Corn
- Fresh Coriander
- Jasmine Rice
- Jerk Sauce
- Mayo
- Onion
- Onions
- Pineapple Pieces
- Pork Riblets
- Stone Mill Jerk Seasoning
- The Old Stone Mill Jerk Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
READY FOR RIBS?
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 30-35 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a bowl.
JIVING JERK SAUCE
Return the pan to medium-high heat with the jerk sauce and 10ml of a sweetener (to taste). Bring to a boil, then simmer until the sauce has reduced by ½ and slightly thickening, 3-5 minutes (stirring occasionally). Mix through ½ the jerk seasoning. Remove from the pan, season and set aside.
PINEAPPLE RICE
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion with the remaining jerk seasoning until golden and charred, 5-6 minutes (shifting occasionally). Mix in the rinsed rice with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, and mix through the chopped pineapple and ½ the chopped coriander. Cover and set aside.
CABBAGE SLAW
To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. Set aside.
STICKY SENSATION
When the ribs have 5 minutes remaining, remove the tinfoil, baste with the reduced jerk sauce, and roast for the remaining time until sticky.
GRAB SOME SERVIETTES
Plate up the delicious pineapple savoury rice and top with the sticky jerk ribs. Serve the creamy slaw on the side and garnish with the remaining coriander.
Pork Riblets - 250g
Corn - 50g
Jerk Sauce - 50ml
Stone Mill Jerk Seasoning - 30ml
Onion - 1
Jasmine Rice - 75ml
Pineapple Pieces - 30g
Fresh Coriander - 3g
Cabbage - 100g
Mayo - 30ml
READY FOR RIBS?
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 30-35 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside in a bowl.
JIVING JERK SAUCE
Return the pan to medium-high heat with the jerk sauce and 20ml of a sweetener (to taste). Bring to a boil, then simmer until the sauce has reduced by ½ and slightly thickening, 3-5 minutes (stirring occasionally). Mix through ½ the jerk seasoning. Remove from the pan, season and set aside.
PINEAPPLE RICE
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion with the remaining jerk seasoning until golden and charred, 5-6 minutes (shifting occasionally). Mix in the rinsed rice with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, and mix through the chopped pineapple and ½ the chopped coriander. Cover and set aside.
CABBAGE SLAW
To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. Set aside.
STICKY SENSATION
When the ribs have 5 minutes remaining, remove the tinfoil, baste with the reduced jerk sauce, and roast for the remaining time until sticky.
GRAB SOME SERVIETTES
Plate up the delicious pineapple savoury rice and top with the sticky jerk ribs. Serve the creamy slaw on the side and garnish with the remaining coriander.
Pork Riblets - 500g
Corn - 100g
Jerk Sauce - 100ml
The Old Stone Mill Jerk Seasoning - 60ml
Onion - 1
Jasmine Rice - 150ml
Pineapple Pieces - 60g
Fresh Coriander - 5g
Cabbage - 100g
Mayo - 60ml
READY FOR RIBS?
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 35-40 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside in a bowl.
JIVING JERK SAUCE
Return the pan to medium-high heat with the jerk sauce and 30ml of a sweetener (to taste). Bring to a boil, then simmer until the sauce has reduced by ½ and slightly thickening, 5-8 minutes (stirring occasionally). Mix through ½ the jerk seasoning. Remove from the pan, season and set aside.
PINEAPPLE RICE
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion with the remaining jerk seasoning until golden and charred, 6-7 minutes (shifting occasionally). Mix in the rinsed rice with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, and mix through the chopped pineapple and ½ the chopped coriander. Cover and set aside.
CABBAGE SLAW
To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. Set aside.
STICKY SENSATION
When the ribs have 5 minutes remaining, remove the tinfoil, baste with the reduced jerk sauce, and roast for the remaining time until sticky.
GRAB SOME SERVIETTES
Plate up the delicious pineapple savoury rice and top with the sticky jerk ribs. Serve the creamy slaw on the side and garnish with the remaining coriander.
Pork Riblets - 750g
Corn - 150g
Jerk Sauce - 150ml
The Old Stone Mill Jerk Seasoning - 90ml
Onions - 2
Jasmine Rice - 225ml
Pineapple Pieces - 90g
Fresh Coriander - 8g
Cabbage - 200g
Mayo - 90ml
READY FOR RIBS?
Preheat the oven to 200°C. Coat the ribs with a drizzle of oil and seasoning. Place on a baking tray and cover with tinfoil. Bake in the hot oven until cooked through, 35-40 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside in a bowl.
JIVING JERK SAUCE
Return the pan to medium-high heat with the jerk sauce and 40ml of a sweetener (to taste). Bring to a boil, then simmer until the sauce has reduced by ½ and slightly thickening, 5-8 minutes (stirring occasionally). Mix through ½ the jerk seasoning. Remove from the pan, season and set aside.
PINEAPPLE RICE
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the diced onion with the remaining jerk seasoning until golden and charred, 7-8 minutes (shifting occasionally). Mix in the rinsed rice with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, and mix through the chopped pineapple and ½ the chopped coriander. Cover and set aside.
CABBAGE SLAW
To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. Set aside.
STICKY SENSATION
When the ribs have 5 minutes remaining, remove the tinfoil, baste with the reduced jerk sauce, and roast for the remaining time until sticky.
GRAB SOME SERVIETTES
Plate up the delicious pineapple savoury rice and top with the sticky jerk ribs. Serve the creamy slaw on the side and garnish with the remaining coriander.
Pork Riblets - 1kg
Corn - 200g
Jerk Sauce - 200ml
The Old Stone Mill Jerk Seasoning - 125ml
Onions - 2
Jasmine Rice - 300ml
Pineapple Pieces - 120g
Fresh Coriander - 10g
Cabbage - 200g
Mayo - 125ml
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