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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Sticky Jerk Ribs & Pineapple Rice?
The preparation time for Sticky Jerk Ribs & Pineapple Rice with a charred corn & cabbage slaw is between 15 and 40 minutes.
What is the total time required to make Sticky Jerk Ribs & Pineapple Rice with a charred corn & cabbage slaw?
The total time required to make Sticky Jerk Ribs & Pineapple Rice with a charred corn & cabbage slaw is between 45 and 60 minutes.
How many servings does Sticky Jerk Ribs & Pineapple Rice provide?
4 servings
What are the main ingredients in Sticky Jerk Ribs & Pineapple Rice?
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
What is the nutritional information of Sticky Jerk Ribs & Pineapple Rice?
Calories: 1541, Carbs: 107 grams, Fat: grams, Protein: 44.1 grams, Sugar: 31.6 grams, Salt: 768 grams
How do I prepare Sticky Jerk Ribs & Pineapple Rice?
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. 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. CABBAGE SLAW: To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Jerk Ribs & Pineapple Rice?
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
How many calories does Sticky Jerk Ribs & Pineapple Rice have?
1541 calories
How much fat content does Sticky Jerk Ribs & Pineapple Rice have?
grams
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