SPICY PORK RIBS

The key to success is cooking the ribs in the oven until the meat falls away from the bones, then finishing them on the barbecue for a sticky char.

Preparation 25 minutes Cooking 1 hour 50 minutes Serves 6-8

2 X 450G PORK LOIN RIB RACKS

2 GARLIC CLOVES, CRUSHED

150G TINNED PINEAPPLE CHUNKS (DRAINED WEIGHT), PLUS 2 TBSP OF THE JUICE

3 TBSP JERK SEASONING

FOR THE GLAZE

3 SPRING ONIONS, CHOPPED, PLUS EXTRA TO SERVE

1-2 TSP DESEEDED AND FINELY CHOPPED SCOTCH BONNET CHILLI, TO TASTE

100G LIGHT BROWN SOFT SUGAR

100ML GOLDEN RUM

2 TBSP BLACK TREACLE

2 TBSP TOMATO KETCHUP

1 Preheat the oven to 150°C (130°C fan oven) gas mark 2. Lay two large sheets of heavy-duty foil side-by-side on a worksurface and put a rack of ribs in the centre of each. Rub the garlic, 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. Put on a large baking tray and cook for 1½ hours, until very tender and the meat can be easily pulled away from the bones.

2 Meanwhile, make the barbecue glaze. Mix the pineapple with the glaze ingredients in a pan, then bring to the boil over a low heat, stirring occasionally. Simmer gently for 5 minutes, then purée with a stick blender until smooth. Set aside until needed.

3 Once the ribs are cooked, open up the foil parcels to fully expose them. Brush a little barbecue glaze all over the ribs, then put the foil parcels over a medium barbecue heat and cook for 15-20 minutes, turning a couple of times and basting with more glaze, until the ribs are sticky and charred. Sprinkle with extra spring onions and serve.

The sweet and sticky sauce perfectly complements the succulent meat