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Test Kitchen Approved

Slow Cooked Caribbean Spiced Ribs

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

4 Hours

Recipe By Savory Spice Test Kitchen

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

Serving Suggestions

Delicious served over Caribbean Coconut Rice.

Ingredients

2 racks baby back pork ribs, trimmed, halved, and membrane removed

Salt & pepper to taste

0.75 cups 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. Caribbean Curry Powder, divided

1/2 onion, roughly chopped




4 Tbsp. apricot preserves

2 Tbsp. soy sauce


1 tsp. apple cider vinegar

Savory Spice ingredients in this recipe

  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Jamaican Jerk Seasoning

    The ground scotch bonnet chiles which are commonly used in Jamaican cuisine register around 250,000 scoville heat units, 10 times hotter than a jal...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Liquid Tamarind Paste Concentrate

    Tamarind, also known as Kok mak Kham, sbar or tamarindo, is commonly used in a concentrated form in Indian, Thai, Mexican and Mediterranean cuisine...

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Directions

Season ribs with salt and 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. Caribbean Curry. Stir to coat ribs. Refrigerate 30 min. to 3 hours.

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. Caribbean Curry powder. Chop until coarse sauce is formed, 1 to 2 min. Transfer to a bowl, cover and refrigerate.

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.