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Test Kitchen Approved

Slow Cooked Caribbean Spiced Ribs

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Recipe By Savory Spice Test Kitchen

Yields

4 servings

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


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

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Barrier Reef Caribbean Mix Seasoning

    The citrus and chiles in this salt-free blend match the inviting warmth of the tropics to a tee. We call this a Caribbean style blend because the h...

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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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  • 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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  • 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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  • 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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Directions

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.

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.

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.