Entree: Sint Maarten (Dutch part) – National Cuisine – St. Maarten Style Ribs (Sweet and spicy Caribbean pork spare ribs braised and grilled with island spices and a rum-lime glaze)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) pork spare ribs, bone-in (one rack or two sections)
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) dark rum
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Dijon mustard
- 2 cloves (approx. 10 g) garlic, minced
- 1 small Scotch bonnet pepper, seeded and finely chopped
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 2 tsp / 2 g dried thyme)
- 1 tsp (2 g) ground allspice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) smoked paprika
- 1/2 cup (120 ml) water or low-sodium chicken broth (for braising)
- 1 tbsp (15 ml) apple cider vinegar (optional, for balance)
- 1 tbsp (15 ml) butter for finishing glaze (optional)

Instructions

1. Preheat oven to 275°F (140°C). Remove the membrane from the back of the ribs if present for better tenderness.
2. In a bowl combine ketchup, rum, dark brown sugar, molasses, lime juice, soy sauce, Dijon, minced garlic, chopped Scotch bonnet, thyme, allspice, smoked paprika, salt, and pepper. Whisk until smooth to make the marinade and glaze base.
3. Reserve 1/2 cup (120 ml) of the sauce in a separate container for finishing. Brush the ribs with 1–2 tbsp (15–30 ml) of the sauce and place them meaty-side up in a roasting pan. Pour 1/2 cup (120 ml) water or broth into the pan to keep the ribs moist. Cover tightly with foil.
4. Braise in the oven for 2 to 2 1/2 hours until the meat is tender and pulling away from the bones.
5. Remove ribs from oven, discard foil, and brush generously with half of the reserved sauce. Increase oven temperature to 450°F (230°C), or prepare a hot grill.
6. Return ribs to the oven (uncovered) on a baking sheet or place on the grill and caramelize for 8–12 minutes until glaze is sticky and edges char slightly. Watch carefully to avoid burning. Optionally brush with 1 tbsp (15 ml) butter during the last 2 minutes for shine.
7. Let ribs rest 10 minutes, then cut between bones into portions. Serve with remaining glaze and lime wedges.
8. Optional: spoon rendered pan juices over rice or roasted root vegetables and use any leftover glaze as a dipping sauce.