Name: Slow Cooked Caribbean-Spiced Ribs
Prep time: 15 minutes
Cook time: 4 hours
Yield: 4 servings
Ingredients: 2 racks baby back pork ribs, trimmed, halved, and membrane removed; 3/4 cup coconut milk; 4 Tbsp. plus 1 tsp. orange juice; 4 Tbsp. plus 1 tsp. lime juice; 3 Tbsp. soy sauce; 4 tsp. brown sugar; 1/2 onion, roughly chopped; 4 Tbsp. apricot preserves; 2 Tbsp. soy sauce; 1 tsp. apple cider vinegar

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Slow Cooked Caribbean-Spiced Ribs

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

Super flavorful ribs flavored with tamarind, ginger, and fruits.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 4 hours

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Ingredients

2 racks baby back pork ribs, trimmed, halved, and membrane removed Salt & pepper, to season 3/4 cup coconut milk 4 Tbsp. plus 1 tsp. orange juice 4 Tbsp. plus 1 tsp. lime juice 3 Tbsp. soy sauce 4 tsp. brown sugar 8 tsp. Barrier Reef Caribbean Mix, divided 1/2 onion, roughly chopped

12 tsp. Minced Garlic (or 4 cloves fresh garlic, minced)

1 1/2 tsp. Ground Ginger

1 Tbsp. Liquid Tamarind Paste Concentrate

4 Tbsp. apricot preserves 2 Tbsp. soy sauce

1 Tbsp. Jamaican Jerk Seasoning

1 tsp. apple cider vinegar

Salt & Pepper Tableside Seasoning

Barrier Reef Caribbean Mix (Salt-Free)

Directions

Step 1 Season ribs with salt & pepper and place in a large, sealable container. Add coconut milk, 4 Tbsp. each orange and lime juice, soy sauce, brown sugar and 4 tsp. Barrier Reef Caribbean Mix. Stir to coat ribs. Refrigerate 30 min. to 3 hours.

Step 2 In a food processor, add onion, garlic, ginger, tamarind, preserves, soy sauce, Jamaican Jerk, vinegar, remaining 1 tsp. each orange and lime juice and remaining 4 tsp. Barrier Reef Caribbean Mix. Chop until coarse sauce is formed, 1 to 2 min. Transfer to a bowl, cover and refrigerate.

Step 3 Preheat oven to 225 degrees. Remove ribs from marinade and place meat side down on a baking rack set in a foil-lined baking sheet. Cover securely with foil, set on middle rack of oven and cook for 3 1/2 hours. Uncover and carefully turn ribs over so meat side faces up. Baste with thick coat of Caribbean sauce and cook uncovered for an additional 20 to 25 min. Let rest for 10 min. before slicing. For a caramelized texture, finish ribs on a grill at medium high heat, meat side down, 4 to 6 min. before resting and slicing.