This recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Spice Rub
Ingredients
10g (3 tablespoons) dried rosemary
6 whole allspice berries
¼ cinnamon stick
1 tablespoon dried garlic granules
1 tablespoon curry powder
1 tablespoon sea salt
½ teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
60g habanero or scotch bonnet chillies, seeds removed
10g (¼ cup) firmly packed fresh flat leaf parsley
2 green onions, roughly chopped
2 teaspoons fresh thyme leaves
2 tablespoons apple cider vinegar
60ml (¼ cup) orange juice
Method
For the best results, use your Breville Boss™ blender
To make Spice Rub: place rosemary, allspice, cinnamon, dried garlic, curry powder, salt and mustard seeds into blender jug and secure lid
MILL 30 seconds or until finely ground
Add chillies, parsley, green onion, thyme, vinegar and orange juice and secure lid
PUREE 30 seconds or until blended. Reserve ¼ cup spice rub in a bowl. Cover, set aside in the fridge
Jamaican Jerk Pork Ribs
Ingredients
2kg American style pork ribs (baby back ribs)
1 red onion, quartered
3 cloves garlic
1 tablespoon oil
60ml Jamaican or Caribbean spiced dark rum
950ml tomato ketchup
2 tablespoons apple cider vinegar
55g (¼ cup) brown sugar
Method
Rub remaining spice rub over both sides of pork ribs. Wrap ribs in plastic food wrap. Place in fridge to marinate for 1 – 4 hours
Preheat oven to 180°C no fan (160°C fan-forced). Line a large roasting pan with foil. Insert a lightly greased wire rack
Place ribs onto wire rack. Carefully pour 1 – 2 cups of water into the base of the pan. Bake uncovered for 30 minutes then cover with foil and bake for a further 1½ hours or until tender, adding water to the base of the pan, if needed
To make Jamaican Jerk Sauce: Place red onion and garlic into blender jug and secure lid
CHOP 10 seconds or until roughly chopped, scraping if necessary
Heat oil in a medium saucepan over medium heat. Add onion mixture and cook, stirring, for 5 minutes or until onion has softened. Place onion mixture, reserved spice rub and remaining ingredients into blender jug and secure lid
PUREE 10 seconds or until smooth. Return sauce to same pan. Simmer, partially covered, on a medium heat, stirring occasionally for 1 hour or until mixture has darkened and thickened. Set aside to cool
Remove ribs from oven; brush both sides of ribs with some of the jerk sauce. Place ribs back on wire rack; bake for 10 – 15 minutes or until browned. Serve with remaining jerk sauce
Tips & Hints
The jerk spice rub marinade and sauce are also perfect on chicken and seafood. Quantities and cooking time will vary
