Island Jump-Up Ribs

  4.3 – 5 reviews  • Spare Ribs

Really good ribs with a distinctive flavor.

Prep Time: 40 mins
Cook Time: 1 hr 10 mins
Additional Time: 8 hrs
Total Time: 9 hrs 50 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 3 pounds pork spareribs, cut into serving size pieces
  2. ⅔ cup honey
  3. ½ cup coconut milk
  4. ⅓ cup lime juice
  5. 1 teaspoon grated lime zest
  6. 3 cloves garlic, minced
  7. 2 tablespoons minced fresh ginger root
  8. 1 fresh red chile pepper, finely chopped
  9. 4 green onions, chopped
  10. ½ teaspoon salt

Instructions

  1. Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
  2. In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

Nutrition Facts

Calories 839 kcal
Carbohydrate 53 g
Cholesterol 180 mg
Dietary Fiber 1 g
Protein 45 g
Saturated Fat 22 g
Sodium 440 mg
Sugars 48 g
Fat 51 g
Unsaturated Fat 0 g

Reviews

Christopher Medina
I have never used lime before but will absolutely use it again. I used pork chops instead of ribs and cooked in the slow cooker. Different and delicious.
Hannah Simmons
This was pretty good. Cooked it in the slow cooker rather than grill it but still marinated it over night. Tasted pretty good. The flavors were subtle but there
John Reyes
I actually joined allrecipes.com just to tell people how delicious this recipe is! I changed a little: Instead of boiling the ribs in water, I wrapped the spareribs in tin foil twice, and baked in the over for 1 and 1/2 hours at 350. Then drained off the excess grease, and continued as shown. Oh, and I also added 1/3 cup coconut to the marinade. Just delicious. Thank you!
Tina Wilson
This recipe was okay. If I make them again I will add another chili pepper. With all ingredient I thought it would have at least a little kick. Really kind of mild for my taste. As we all know a recipe can be changed to ones own taste.
Monica Watts
I had to make a few revisions because I didn’t have the fresh ginger or chilies on hand (I used spices) but this recipe was great. I left it to marinate two nights because I had a scheduling conflict, but it smelled great and was pretty easy to make!

 

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