eCook Meal
Sticky Jerk Ribs & Pineapple Rice
with a charred corn & cabbage slaw
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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R315.92
for 4 servings · R78.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Mayo needs 125 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 27% of packR31.59
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Pineapple Pieces needs 120 gLarge Bananas Min 950 g 950 g at R44.99 · 13% of packR5.68
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Pork Riblets needs 1 kgPork Riblets Avg 750 g 750 g at R144.74 · 1.33× packR192.99
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Cabbage needs 200 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 29% of packR21.47
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- The Old Stone Mill Jerk Seasoning
- Jerk Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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?
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. CABBAGE SLAW: To the bowl of charred corn, toss through the sliced cabbage, a drizzle of olive oil, the mayo, and seasoning. Set aside. 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. 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. 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. 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. 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, 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