You can go in any direction with spare ribs. There are many spare rib recipes. It is popular on every continent. The dish that we are going to share with you, takes you to the Caribbean.
A mix of flavors give this recipe a special twist. The pineapple provides a fresh sweet and fruity taste. The Madame Jeanette pepper gives a spicy touch to the dish and the wood chips provide a delicious smoky taste.
Please note that Madame Jeanette peppers are very spicy. Even if they are completely stripped of the seeds and membranes. Due to this fact, we only used one pepper in this dish.
We made this dish on a kamado, but it can also be cooked on a kettle barbecue. Since the spare ribs are cooked slowly, it is important to prepare the barbecue for indirect grilling. You can also cook it in an oven, but then you won’t get the smoky taste.
Caribbean spare ribs with pineapple sauce
- 2 tbsp sea salt
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp allspice
- 1 tsp pimenton smoked paprika powder
- 1 tsp cinnamon
- Place all ingredients for the dry rub in a bowl and mix them well.
Preparing the spare ribs
- Rinse the spare ribs under running tap water. This will remove loose splinters and grit. Then pat the meat dry with kitchen paper.
- Remove the membrane from the concave side of the spare rib. You do this by sticking the point of a spreading knife behind the membrane and unwrapping it. Then you can pull it off completely.
- Sprinkle the meat with the dry rub and rub it well. Place the meat in a baking dish and cover it with aluminum foil. Then leave it in the refrigerator for 4 hours.
- Heat oil in a saucepan over medium heat. Then add the onion, garlic, ginger and Madam Jeannette pepper and fry this mixture for 5 minutes.
- Add the pineapple juice, pineapple, rum, brown sugar, vinegar and Worcestershire sauce. Season it with some salt and pepper. Let the sauce simmer for 10 minutes, while stirring frequently. You get fresh pineapple juice by cutting a pineapple into cubes, pulverizing it in a food processor and then running it through a sieve.
- If the sauce gets too thick, add juice. Then put the sauce in the refrigerator and cover it.
- Prepare the barbecue for indirect grilling. Maintain a working temperature of 125 °C. Place a drip pan in the center of the barbecue.
- Meanwhile, soak the wood chips in a container of water for half an hour. Then take them out and let them drain.
- When the barbecue has reached the desired temperature, sprinkle the wood chips on the charcoal. After the first hour of cooking the spare ribs, sprinkle wood chips on the coals again.
Cooking the spare ribs
- Place the spare ribs on the grid or put them in a rib rack, right above the drip tray. Let them cook for an hour.
- Meanwhile, make the pineapple vinegar mixture. To do this, mix the pineapple juice, vinegar and Worcestershire sauce in a sprayer and shake it well. After the first hour, spray the meat with the mixture. Do this once every hour.
- Remove the ribs from the grill after 3.5 hours and brush it on both sides with the sauce. Put the meat back on the grid, but this time directly over the fire, and grill both sides for 3 minutes.
- Remove the spare ribs from the barbecue and let them rest on a platter for 3 minutes. You can serve them with the remaining sauce, but beware, the Madame Jeanette peppers are hot. Enjoy your meal.