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Caribbean ribs with rice & beans
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Also known as rice and peas, this typical Caribbean accompaniment goes with many dishes and the creamy coconut base helps balance out the chillies in the ribs’ jerk marinade.
1 tbsp oil
25g Tate & Lyle Dark Muscovado Sugar
1 tsp ground allspice 1 clove garlic, crushed 3 tbsp spiced rum 75g Tropical Sun Jerk
1kg Waitrose Free Range British Pork Spare Ribs
400ml can coconut milk 400ml chicken stock 400g can kidney beans
250g Veetee Long Grain Rice 1 tbsp thyme leaves
Cook for 12-14 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed. Season and serve with the ribs.
Typical values per serving: