Name: Pork Spare Ribs with Hot Jerk Grape BBQ Sauce
Ingredients: 1-2 lbs pork short ribs; 4 garlic cloves; 1 bay leaf; salt and pepper; 598 ml – can crushed tomatoes; 1 tbsp Big Cove Foods 'Hot Jerk' spice blend (or 2 if you want to kick up the heat); 1/4 cup apple cider vinegar; 1/4 cup grape jelly; 2 tbsp Worcestershire; 1 tbsp Dijon Mustard; 1 tbsp tomato paste; 2 tbsp unsalted butter

Pork Spare Ribs with Hot Jerk Grape BBQ Sauce

Hello Hot Jerk, it’s been awhile!

Cooking with our spicier blends has become a tad more challenging when you have picky toddlers in the house. We paired this spicy blend with a fabulous grape jelly from My Grandfather’s Farm to off set the heat a bit and bring out those predominate jerk flavours we all know and love. A little acidity here is key to this BBQ sauce, and Boates Apple Cider Vinegar from right here in Nova Scotia provided just what it needed.

This sweet, yet still spicy, full flavour BBQ Sauce stole the show on these local pork spare ribs from Little Dorset Farms. We used the instant pot to cook them to a fall-off-the-bone texture, allowed them to cool and finished them off on the BBQ to sauce them up and get that grilled flavour.

LEAVE A REVIEW BY CLICKING THE STARS

Pork Spare Ribs with Hot Jerk Grape BBQ Sauce

Rated 5.0 stars by 1 users

Ingredients

Pork Ribs

1-2 lbs pork short ribs
4 garlic cloves
1 bay leaf
salt and pepper

Hot Jerk Grape BBQ Sauce

598 ml – can crushed tomatoes
1 tbsp Big Cove Foods 'Hot Jerk' spice blend (or 2 if you want to kick up the heat)
1/4 cup apple cider vinegar
1/4 cup grape jelly
2 tbsp Worcestershire
1 tbsp Dijon Mustard
1 tbsp tomato paste
2 tbsp unsalted butter

View Cart (0) Checkout

Directions

You can make the Hot Jerk Grape BBQ Sauce ahead of time so it has time to cool. Will stay good for up to a week in the fridge.
Add all of the sauce ingredients (except the butter) to a medium sized saucepan. Bring to a boil over medium-high heat on the stove, stirring constantly. Lower heat and let gently simmer for 10 minutes, stirring occasionally. Take off heat and stir in the butter until completely melted.
Preheat your BBQ to a medium high direct heat.
In the base of your instant pot, add the ribs, garlic cloves, bay leaf and 2 cups of water. Place the lid and close the valve. Set the pressure cooker on high pressure for 16 minutes. Allow to release naturally for 10 minutes before releasing the valve manually. Remove oh so gently to a plate to cool slightly. By cooling them first, they become easier to handle and won’t fall apart on you.
Put the ribs on the BBQ (or if you don’t have a BBQ, you can also broil the ribs in the oven). Brush the ribs generously with the Hot Jerk Grape BBQ Sauce. Cook them until they sizzle, for about 5 minutes, and then flip the ribs. Brush the other side of the ribs generously with the BBQ sauce and cook for about 5 more minutes. Serve with extra sauce.

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

This spicy blend has been inspired from the flavours we've experienced in our travels; and our favourite kind of food! Not afraid of heat, daring and bold.

We tried our take on a spice blend to replicate all the feels we have when we enjoy this cuisine, and I think we've landed a pretty unique combination of flavours. But see for yourself!

Use a little, or use a lot - and season with a little salt to taste.

Tip: Start off with a light coating and increase for next time - be in control of your own heat!

Must Tries:

Jerk On-Pot Chicken
Tofu Bites
Pork Schnitzel

Let these flavours inspire you.

Ingredients:
herbs and spices, hot pepper flakes, habanero powder, sugar, sea salt, onion powder, black pepper, tomato flakes, garlic, ginger, orange peel, chives

May Contain: Mustard, Sulphites, Sesame