Let the sunshine in with more zingy Caribbean recipes from Ainsley Harriott’s new book and TV series.
Tender baby back ribs that fall off the bone… there’s nothing better. These are great with Spiced Buttered Corn-on-the-cob, a summer favourite in my house
Tender baby back ribs that fall off the bone… there’s nothing better. Basting keeps them moist and succulent and the tamarind delivers a gorgeous sweet-and-sour taste. These are great with Spiced Buttered Corn-on-the-cob, a summer favourite in my house.
- 6tbsp black treacle
- 5tbsp tamarind paste
- 250ml (9fl oz) dark rum
- 4 large garlic cloves, crushed
- 2 red chillies, finely chopped
- 1tsp chilli powder
- 1tsp black mustard seeds
- 2tsp black pepper
- 2tsp sea salt
- 2 x 650-700g baby back pork rib racks
For the Spiced Buttered Corn-on-the-cob
- 150g (5½oz) butter, softened
- 2tsp smoked paprika
- 1tsp ground allspice
- 1tsp chilli flakes
- 2 garlic cloves, crushed
- 1tsp salt
- 1tsp black pepper
- 4 corn cobs, in their green husks
In a mixing bowl, whisk the black treacle, tamarind paste, rum, garlic, chillies, chilli powder, black mustard seeds, pepper and salt. Place the ribs in a deep roasting tray and pour the marinade over. Roll the ribs around in the marinade to ensure they are well covered, then cover with clingfilm and place in the fridge for at least 2 hours, or preferably overnight.
Preheat the oven to 200°C/fan 180°C/gas 6. Remove the ribs from the fridge and allow to come up to room temperature. Remove the clingfilm, cover with foil and cook in the oven for 30 minutes.
Meanwhile, make the Spiced Buttered Corn-on-the-cob. Mix the butter, paprika, allspice, chilli flakes, garlic, salt and pepper. Carefully peel back the green husk leaves of the corn cobs, but do not remove them. Remove any corn silk (this is the yellow stringy part around the cob). Liberally spread the spiced butter all over the corn, then roll back the husks to cover. Tightly wrap each one in foil and place on a baking tray.
Remove the foil from the ribs and spoon the juices from the tray over the ribs to baste. Return the ribs to the oven and cook for 45 minutes, basting once or twice more, until the ribs are well-glazed, sticky and tender and the meat readily eases away from the bone. Allow to rest for 10-12 minutes.
Meanwhile, roast the corn cobs for 25-30 minutes. (Or you can place them straight on a barbecue and grill for 25-30 minutes, turning from time to time.)
Unwrap the corn cobs, discarding the foil. The husk leaves will come away easily, revealing the corn. Serve alongside the ribs.
Ainsley’s Caribbean Kitchen by Ainsley Harriott is on sale now, published by Ebury Press, £20. © Ainsley Harriott. To order a copy for £16, p&p free, call 0844 571 0940. Offer valid until 20 July. Photography: Dan Jones. Ainsley’s Caribbean Kitchen, from 29 July on ITV.