Levi Roots' Caribbean jerk pork ribs


600g rack of pork ribs
½ onion, peeled
1 tsp allspice berries
1 bay leaf
½ tsp black peppercorns
A few parsley stalks

For the jerk paste
8 spring onions, chopped
½ tbsp fresh thyme leaves
1 tsp allspice berries
1 red chilli
1 tsp grated nutmeg
1 tsp ground cinnamon
Salt and pepper
2 tbsp soft dark brown sugar
3 tbsp soy sauce
1 tbsp cider vinegar
2 tbsp olive oil


1. Put the ribs into a large pan and add enough cold water to completely cover. Add the onion, allspice, bay leaf, peppercorns and parsley stalks, and bring to the boil. Immediately turn the heat down to a very gentle simmer and cook for 30 minutes. This pre-cooking helps the ribs stay tender and moist and means your lovely jerk paste won’t burn on the barbecue.

2. While the pork is in the pot, make the paste. Put the spring onions, thyme, allspice and chilli into a mortar and grind as hard as you can. Add the nutmeg, cinnamon, salt and pepper and sugar and grind again. Gradually add the soy sauce, vinegar and oil, grinding and mixing as you do so. 

3. Lift the ribs out of the water, pat dry with kitchen paper and set them in a roasting tin. Spread the jerk paste all over the ribs and place them on the barbecue. Cook for 10 minutes, turning once and serve immediately.

This recipe is taken from Grill It With Levi by Levi Roots (Ebury Press, £18.99) 
Photos ©Martin Poole

  • Preparation time: 10 minutes
  • Cooking time: 55
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Serves: 4

3 stars

Average user rating Based on 6 ratings

This recipe was first published in Wed Jun 26 15:33:00 BST 2013.