Caribbean Country-Style Ribs

caribbean-country-style-ribs
Photo by Tom Schierlitz
Caribbean Country-Style Ribs 3.5 25 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 828 calories
    • Fat 43 g
    • Sat Fat 16 g
    • Cholesterol 175 mg
    • Sodium 1,440 mg
    • Protein 48 g
    • Carbohydrate 55 g
    • Sugar 48 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 78 mg

Heat oven to 275° F. Make the rub: In a small bowl, combine the thyme, coriander, allspice, 2 teaspoons salt, and ½ teaspoon pepper.

Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2½ to 3 hours.

Meanwhile, make the sauce: In a small saucepan, combine the preserves, rum, lime juice, and ¾ teaspoon salt. Simmer over medium heat until slightly thickened, 4 to 5 minutes. Transfer ¼ cup of the sauce into a small bowl for serving.

Ingredients

  1. Check 2 tablespoons fresh thyme leaves
  2. Check 1 tablespoon ground coriander
  3. Check 1 tablespoon ground allspice
  4. Check kosher salt and black pepper
  5. Check 4 bone-in country-style ribs (about 2 pounds total; each 1 inch thick)
  6. Check 1 cup pineapple preserves
  7. Check 1/4 cup dark rum
  8. Check 1/4 cup fresh lime juice, plus lime wedges for serving

Directions

  1. Heat oven to 275° F. Make the rub: In a small bowl, combine the thyme, coriander, allspice, 2 teaspoons salt, and ½ teaspoon pepper.
  2. Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2½ to 3 hours.
  3. Meanwhile, make the sauce: In a small saucepan, combine the preserves, rum, lime juice, and ¾ teaspoon salt. Simmer over medium heat until slightly thickened, 4 to 5 minutes. Transfer ¼ cup of the sauce into a small bowl for serving.
  4. Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce and lime wedges.