Entree: Antigua and Barbuda – Southern Culinary Region – Barbecue Pork Ribs (Slow-cooked Caribbean pork ribs glazed with a sweet-spicy Antigua-style barbecue sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) pork spare ribs
- 1/4 cup (50 g) light brown sugar
- 1/4 cup (60 ml) ketchup
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar
- 4 cloves garlic, minced
- 1 small Scotch bonnet pepper, seeded and finely chopped (leave whole and reduce amount if you prefer less heat)
- 1 tbsp (3 g) fresh thyme leaves, chopped
- 1 tsp (2 g) ground allspice (pimento)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) honey (for glazing)
- Optional: 1 tbsp (15 ml) Worcestershire sauce for depth

Instructions

1. Combine the brown sugar, ketchup, soy sauce, lime juice, molasses, vegetable oil, apple cider vinegar, minced garlic, Scotch bonnet, thyme, allspice, salt, pepper, and Worcestershire sauce (if using) in a bowl to make the marinade. Reserve 1/4 cup (60 ml) of the mixture for glazing. Place the ribs in a large resealable bag or shallow dish, pour the remaining marinade over them, massage to coat, seal, and refrigerate at least 4 hours or preferably overnight.
2. Preheat your oven to 300°F (150°C). Remove ribs from the marinade and place meat-side up on a large piece of heavy-duty foil on a rimmed baking sheet. Tightly wrap the ribs with foil and bake for 2 1/2 to 3 hours until very tender.
3. Carefully unwrap the ribs and discard excess cooking juices. Mix the reserved marinade with the honey and brush a generous layer over the ribs. Finish the ribs over a medium-hot grill for 5–8 minutes per side, or under a hot broiler for 5–10 minutes, brushing again and turning once, until the glaze is caramelized and sticky. Let rest 5 minutes before slicing between the bones and serving.