This fiery Caribbean delight features sugar cane acting as "rib bones" for a succulent pork and spice mixture.
Directions for: Sugar Cane Ribs
Ingredients
1 whole sugar cane
1 tsp oil
1 white onion, finely diced
2 cloves garlic, minced
2 lb(s) ground pork
2 eggs
cup breadcrumbs
1 tsp nutmeg
tsp cumin
tsp crushed chili
Cayenne pepper
Jerk sauce, store bought
6 pieces plantain chips, crispy
Parsley, for garnish
Directions
1. Take the sugar cane, a utility knife, and a mallet. Place a towel on the floor (this stops the sugar cane from moving around). Start at the top of the sugar cane with the knife and mallet. Remove the outer bark of the sugar cane. It should slice off straight down the cane. Repeat working around the entire sugar cane. After the bark is removed place the cane on a cutting board and cut into 8-inch pieces. Now cut those pieces in half, and then in quarters. Square off each piece, and place to the side.
2. Preheat oven to 375F (190C).
3. In a frying pan add oil, onions, and garlic. Saut until cooked.
4. In a bowl combine ground pork, and the sauted onions and garlic. Mix with your hands. Add in eggs, breadcrumbs, nutmeg, cumin, and crushed chili flakes. Mix ingredients until well combined.
5. Line a baking sheet with parchment paper. Take 1 of the sugar cane rib bones and press the ground pork around the sugar cane. Squeeze tightly and place onto baking sheet. Repeat for the remaining pieces. Place them all in a line and press together so that it looks like a rack of ribs.
6. Sprinkle with cayenne pepper and bake for 10-15 minutes. Using a brush, baste the jerk sauce over the ribs. Continue to cook the ribs for 5 more minutes.
7. Place the rack of ribs on a serving platter. Garnish with plantain chips and parsley.
See more: Bake, Caribbean, Comfort Food, Eggs/Dairy, Hot and Spicy, Pork