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Jerk & Rum Braised Baby Back Ribs

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By Gremolata Kitchen

Serving Size:  4

Class:    Easy (under 4 Hours)

This recipe was developed in our Gremolata Kitchen to celebrate International Pig Day.  These ribs are sticky and sweet with the slightest bit of kick.  The coconut oil adds some great flavour and the rum helps to create a lovely sauce.  You can serve these from the oven or grill them for a few minutes on the barbecue after cooking to get a beautiful crispy and caramel glaze.  A squirt of lime juice is the grand finale for a meal that is full of island flavours and perfect for the summer patio season.


1 Rack of Pork Back-Ribs

¼ Cup Jerk Seasoning (Click HERE for Recipe)

1 Cup of Dark Rum

1 Cup of Tomato Paste

1 Cup Water

1 Cup Brown Sugar

1/2 a large Onion, chopped

2 Tablespoons of Coconut Oil

1 Clove of Garlic

1/2 Lime

Sesame Seeds (Optional)


Pre-heat the oven to 350°F.

In a casserole on your stove top, heat your coconut oil and then sauté the onions.  When the onions are soft, add the garlic then the cut pieces of pork ribs. 

Sear the pork ribs then add the rum.  Let the rum boil off some of the alcohol and absorb the flavours of the pork, onions and garlic.

In a separate bowl, combine the brown sugar, water, jerk seasoning, and tomato paste.  Add to the casserole.

Bring to a boil then cover and braise in the oven for 2 ½ hours checking every 30 minutes to flip and re-coat the ribs with the sauce.

To serve, lightly squeeze some lime juice over the ribs and sprinkle with sesame seeds.

Cook Smart Tip:

You can adjust the amount of jerk seasoning to make the dish spicier.


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