Best 2 Jerk Baby Back Ribs With Pineapple Salsa Recipes
**Tantalize your taste buds with our succulent Jerk Baby Back Ribs with Pineapple Salsa, a delectable dish that blends the bold flavors of Jamaican jerk seasoning with the tropical sweetness of pineapple salsa. This recipe takes you on a culinary journey, combining savory and tangy notes in a perfect harmony of flavors. Prepare to indulge in tender, fall-off-the-bone ribs coated in a mouthwatering jerk marinade, complemented by a refreshing and vibrant pineapple salsa. Get ready to impress your family and friends with this tantalizing dish that promises an explosion of flavors in every bite.**
**This article presents a detailed guide to creating this irresistible meal, featuring two exceptional recipes. The first recipe focuses on the preparation of the Jerk Baby Back Ribs, providing step-by-step instructions for creating an authentic Jamaican jerk marinade and cooking the ribs to perfection. The second recipe takes you through making the Pineapple Salsa, a delightful accompaniment that adds a burst of sweetness and freshness to the ribs. With these recipes, you'll have everything you need to create a memorable dining experience.**
SLOW-COOKER PINEAPPLE BABY BACK RIBS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, cayenne, ground cumin, chili powder, garlic powder, baby back ribs, diced pineapple, barbecue sauce
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the salt, pepper, onion powder, cayenne, cumin, chili powder, and garlic powder.
- Rub the spice mix all over the baby back ribs.
- Drain the juice from the can of pineapple and add to the slow cooker, along with the barbecue sauce. Stir to combine.
- Add the diced pineapple and ribs to the slow cooker and cover with the sauce.
- Cover and cook on high for 4 hours. Halfway through, flip the racks of ribs so the one that was previously on the bottom is now on top. Cover with more sauce.
- Remove the ribs from the slow cooker and cut into individual pieces. Serve with the leftover sauce and pineapple chunks.
- Enjoy!
Nutrition Facts : Calories 1043 calories, Carbohydrate 101 grams, Fat 53 grams, Fiber 4 grams, Protein 36 grams, Sugar 78 grams
STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE
Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment
Provided by Cassie Best
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
- Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
- To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
- Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!
Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Selecting the right ribs: Choose high-quality baby back ribs for a tender and flavorful result. Look for ribs with good marbling and a consistent thickness.
- Preparing and trimming the ribs: Remove the membrane from the back of the ribs to ensure proper seasoning and cooking. Trim excess fat to reduce greasiness.
- Creating the perfect marinade: The marinade is crucial for infusing flavor into the ribs. Use a blend of Jamaican jerk spices, brown sugar, soy sauce, and citrus juices. Allow the ribs to marinate for at least 30 minutes, or up to overnight.
- Low and slow cooking: Cook the ribs slowly at a low temperature to achieve fall-off-the-bone tenderness. Maintain a consistent temperature throughout the cooking process to prevent overcooking or undercooking.
- Glazing the ribs: Prepare a flavorful glaze using honey, brown sugar, and additional jerk spices. Apply the glaze towards the end of the cooking time to caramelize and add a glossy sheen to the ribs.
- Making the pineapple salsa: Combine fresh pineapple, red onion, cilantro, and jalapeno peppers to create a refreshing and tangy salsa. Adjust the heat level by adding more or less jalapeno peppers.
Conclusion:
Jerk baby back ribs with pineapple salsa offer a delightful fusion of Caribbean and Latin flavors. By following these tips and using high-quality ingredients, you can create a memorable and delicious meal. Remember to marinate the ribs for optimal flavor, cook them slowly at a low temperature, and serve them with a refreshing pineapple salsa. This dish is perfect for a backyard barbecue, potluck, or any occasion where you want to impress your friends and family with your culinary skills.
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