Juicy Jerk Pork Ribs

It's Soulfood Sunday! These ribs are definitely not hard or dry, but juicy and aromatic. There are several ways to make spare ribs. If you don't have a smoker or a grill that allows you to control the temperature, you should pre-cook the ribs. This can be done in the oven or, as in this recipe, by pre-cooking. The good thing about this is that pre-cooking makes the meat particularly receptive to the spices that follow.

Ingredients for pre-cooking
3 bay leaves
4 allspice berries
4 juniper berries
Thyme sprig (fresh)
2-4 chillies, e.g. Scotch Bonnet

Simmer 1 kg of spare ribs with the above ingredients for about 30 minutes over a medium heat. Allow to cool in the stock.

Ingredients for the spareribs marinade
2 tbsp YARDIES Jerk Marinade
4 tablespoons apple or orange juice
1 tbsp cooking liquid
Paprika powder
Salt

Mix the cooled ribs with the ingredients. The previously cooked Scotch Bonnet chilies can also be crushed and added here. The sprig of thyme also adds further flavor. Marinate the spare ribs in the refrigerator for 24 hours.

Ingredients for the glaze
4 tbsp YARDIES Jerk Sauce
2 tbsp honey
1 tsp balsamic cream
1 tbsp soy sauce
1 tsp oil

Mix the ingredients for the glaze together very well. The ribs can now be pre-cooked and placed on the direct heat immediately. Now apply the glaze with a brush and repeat the process at least once.

Serve the spare ribs immediately, sprinkled with some coriander or parsley (otherwise the varnish will soak in and they will no longer shine).