How to cook spare ribs Jamaican style, spare rib is my favourite section of a pig. Learn how to cook it, the Jamaican way. This is not stew pork. See Jamaican stew pork here. A new updated version will be posted soon
Season Greetings to you all!
After frying spare ribs, use a meat cleaver (called a kitchen bitch in Jamaica) and cut spear ribs into pieces, this is optional.
2 lbs. spare ribs, washed in vinegar and water solution, drained
1 tsp. of:
ground black pepper
Maggie (or your favourite brand ) all-purpose
2 cloves garlic, crushed
A small piece of ginger root, peeled, crushed
1/4 cup vegetable oil
2 stalk scallion, roughly chopped
1 small onion, roughly chopped
1 small hot scotch bonnet pepper, roughly chopped
1 cup of water
1/2 tsp. salt or more
1 tbsp.. of ketchup, optional but it helps thickens the gravy and gives it a sweet/savoury taste
1. Season spare ribs in a bowl with black pepper, paprika, pimento, chilli and all-purpose. Use hands to rub all over the spear ribs.
2. Cover and marinate for 30 minutes, optional
3. In a Skillet or Dutch pot, add the oil and fry the spare ribs on low/medium heat; fry each side for about 7 minutes or until brown. Reserve the drippings
4. Use a meat cleaver and chop each spare rib into about 2 or 3 pieces or leave it whole if you prefer, it doesn't really matter. I chopped mine because I preferred it that way.
5. Discard the oil in the pot. Use a different pot or wash the pot with soap and water then return it to the heat. Set the heat on high.
6. Add a tsp. of oil, as well as the onion, garlic, scallion, ginger and hot pepper. Sauté herbs for about a minute or two
7. Add the water and drippings. Add some more all-purpose, about a tsp. is good enough. Add the fried spare ribs and cover pot.
8. Taste and add more salt if needed. Add the ketchup. Lower heat and simmer to gravy. Remove from heat and serve