April Jackson’s BBQ Jerk Ribs
She’s the Cooking With The Stars chef, restaurateur, and former Miss Jamaica Universe but will April Jackson be able to handle the heat in our This Morning kitchen? She’s heating things up today by bringing us a taste of the Caribbean, with her bold and spicy BBQ Jerk Ribs.
BBQ Jerk Ribs
Serves 4
Ingredients
For the Ribs:
¼ scotch bonnet, chopped2 garlic cloves, chopped40g onion, chopped10g thyme10ml olive oil 1g salt30ml cider vinegar200g tomato purée60g ketchup45 ml soy sauce6g mustard10g honey35g brown sugar10g jerk seasoning2 racks of ribsSweet chilli sauce, to glaze
For the Slaw:¼ white cabbage¼ red cabbage½ apple, peeled1 carrot, peeled ⅛ red onion45g mayonnaise 2.5g salt45ml lime juice20g white sugar2.5g hot pepper sauce
For the Corn:4 corn on the cob1 head of garlic, roasted, 100g butter, room temperatureGlug of olive oil1 red chilli2 tbsp chopped coriander½ lemonSalt, to taste
Method
1. Preheat the oven to 200ºC.
2. For the BBQ sauce, cook the scotch bonnet, garlic, onion and thyme in a pan for 3 minutes over medium heat. Add all the remaining ingredients to the pan except for the sweet chilli sauce and ribs and bring the pan to the boil over a high heat.
3. Once boiling, remove the sauce from the heat and blend until smooth. Hold back a few tbsp of the sauce for basting later.
4. Mix the remaining BBQ sauce with ribs, coating well. Place the racks of ribs in a roasting pan and cover with foil.
5. Place the ribs in the oven and cook for 1 hour and 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the BBQ sauce after 30 minutes. After 1 hour of cooking, remove the foil, brush the ribs with the sweet chilli sauce and cook uncovered for the final 15 minutes, basting, turning and glazing halfway through.
6. Turn on the grill function up to high and put the ribs underneath for a final 5 minutes until sizzling.
7. Whilst the ribs are cooking, boil the corn for 5-7 minutes until yellow and tender.
8. Make garlic butter by crushing together the roasted garlic cloves and butter together in a bowl, and then mixing in all the remaining ingredients to make a paste.
9. Spread the butter onto the corn generously and place the corn under the grill function on the oven for 10 minutes, rotating once the corn begins to get dark.
10. For the slaw, grate the white and red cabbages, apple and carrots on a large grate size into a bowl. Then grate the onion on a small grate size. Add all the other ingredients into the bowl with the vegetables, mix well and adjust to taste.
11. Remove the ribs and corn from the oven and serve alongside the slaw.