TABASCO® JERK JAMAICAN RIBS WITH FRESH FRUIT SALSA AND SWEET POTATO FRIES

Jerk Sauce

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1 oz.
TABASCO® brand Garlic Pepper Sauce 1 oz.
Cinnamon 1 Tbsp.
Brown sugar 1 cup
Allspice berries, ground 2 Tbsp.
Thyme, dried leaves 2 Tbsp.
Nutmeg 1 tsp.
Salt 1 Tbsp.

Ribs

Ingredients Weight Measure
Babyback ribs 18 lbs.

Salsa

Ingredients Weight Measure
Cumin, whole 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 oz.
Mango, peeled, seed removed and diced 1 cup
Kiwis, peeled and diced 1 cup
Cantaloupe, peeled, seed removed and diced 2 cups
Red onion, peeled and finely diced 1/2 cup
Mint, chopped 1/4 cup
Lime juice 1/4 cup

Method

  1. Combine all ingredients for the Jerk Sauce in food processor and mix until smooth.
  2. Cut babyback ribs in half and place shingle-fashion in a steamer pan. Steam for 1-1/2 hours until tender.
  3. While ribs are still warm, brush them with half the TABASCO® Jerk Sauce. Chill ribs for at least 4 hours in refrigerator.
  4. To make the Salsa, toast the cumin by placing it in a dry frying pan and toasting on medium heat for about 2 minutes until a strong cumin aroma develops and the pan starts to smoke slightly.
  5. Carefully combine cumin with the other ingredients for the salsa.
  6. Brush the ribs with the other half of the TABASCO® Jerk Sauce and bake in a 350°F convection oven for about 15 minutes until brown.
  7. To serve, spoon the salsa on top of the TABASCO® Jerk Jamaican Ribs. Serve with sweet potato fries.

Yield: 12 servings