Sunday, 29 November 2015
Jerk Pork Loin Back Rib Tips in Jack Daniels BBQ Sauce
This is a recipe I developed to balance the fiery taste of jerk pork with the sweetness of an American Style BBQ Sauce. The seasonings I used are spicy but not significantly so when used in the proportions in the recipe. It is a very simple recipe, and not one that requires a lot of preparation or ingredients. My supermarket sells the pork loin back rib tips, in strips, at a very reasonable price. These tips are what is cut from a rack of back ribs to give it a nice, straight edge. They look like oriental style cut ribs that are sold in strips in Asian supermarkets but the back rib tips are much meatier. The supermarket tends to put out a couple of packages each day so I tend to check every time I'm there to build up my stock. The "jerk" seasoning provide the background flavors while the Jack Daniels BBQ sauce gives the necessary sweetness and glaze to the ribs.
3 lbs Pork Loin Back Rib Tips
1 heaping teaspoon of Grace Hot Jerk Seasoning
1 1/2 tablespoons of Grace Caribbean Meat Seasoning
1/2 teaspoon salt
1 Tablespoon Pickapeppa Sauce
1 Tablespoon Worcester Sauce
1 Tablespoon Sriracha Pepper Sauce
1 bottle Jack Daniels Hickory Brown Sugar BBQ Sauce
1. Cut the rib tip strips into 2-3 inch lengths. Put in a ziploc plastic bag.
2. Add all the seasonings with the exception of the BBQ sauce. That is added later. Mix to coat all the pieces in the bag with the seasonings. Marinate in fridge overnight.
3. When ready to bake, preheat oven to 425 degrees Fahrenheit. Transfer the ribs to an appropriate size baking dish (I use a 9X13 inch baking dish). Bake the ribs for anywhere between 30-45 minutes until they are nicely browned. Remove from oven and add the bottle of BBQ sauce to the ribs.
4. Cover the baking dish with aluminum foil and return to oven for another 30 minutes.
5. Remove from oven, take off the foil and place the ribs under the broiler for about 5-10 minutes until the sauce is bubbly and thick, and the ribs develop a slight char. Have a lot of paper towels handy as these are very moist and coated with the sauce.