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Total Time:
2 hrs 15 mins
For the barbecue glaze
- 3
spring onions, chopped, plus extra to serve
1-2tsp finely chopped Scotch bonnet chilli, to taste
- 100 g
light brown soft sugar
- 100 ml
golden rum
- 2 Tbsp.
black treacle
- 2 Tbsp.
tomato ketchup
- Step 1Preheat oven to 150°C (130°C fan) mark 2. Lay 2 large sheets of heavy-duty kitchen foil side-by-side on a work surface and place a rack of ribs in the centre of each. Rub the garlic, the 2tbsp pineapple juice and a pinch of salt all over the ribs, then sprinkle over the jerk seasoning. Fold up the foil and scrunch the edges together to make a sealed parcel around each rack of ribs. Place side-by-side on a large baking tray and cook for 1½hr until very tender and the meat is pulling away from the bones.
- Step 2Meanwhile, make the barbecue glaze. Mix the pineapple with the other glaze ingredients in a pan and bring to the boil over low heat, stirring occasionally. Simmer gently for 5min, then purée with a stick blender until smooth.
- Step 3Once the ribs are cooked, open up the foil parcels so the ribs are fully exposed. Brush a little barbecue glaze all over the ribs, then place the open foil parcels over medium barbecue heat and cook for 15-20min, turning the ribs a couple of times and basting with more glaze, until sticky and charred. Sprinkle with extra spring onions and serve.
Get ahead Prepare to end of step 2 up to a day ahead. Cool and chill ribs. Cool, cover and chill glaze. To serve, allow the ribs and glaze to come up to room temperature. Reheat the ribs in their sealed foil parcels on the barbecue for 20min before completing recipe from step 3.
Per serving:
- Calories: 287
- Protein: 15g
- Fat: 14g
- Sat fat: 5g
- Carbs: 19g
- Sugars: 18g
- Fibre: 0g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
