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Saint-Martin Pork Ribs

Saint-Martin Pork Ribs is a traditional Saint-Martin recipe for a classic dish of tender slow-barbecued pork ribs with an Antillean barbecue sauce marinade and baste. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Saint-Martin Pork Ribs.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Additional Time:

(+2 hours marinating)

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesPork RecipesSaint-martin Recipes

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Barbecued pork ribs are an institution in Saint Martin, which everyone prepares their own special barbecue sauce. The Lolos (street food shacks) and food trucks of Sint Maarten, especially those along with the Jean Louis Vanterpool stadium in Marigot, frequently include ribs on their menus.

Saint Martin Barbecued Ribs offer a fusion of Caribbean spices and slow-cooking barbecue mastery. Often marinated with a secret blend of local seasonings and then grilled to fall-off-the-bone perfection, these ribs are a carnivore’s dream come true.

Whether you enjoy them at a beachside shack or an upscale eatery, Saint Martin ribs come with a view and vibe that elevate the dining experience. Every bite packed with flavour, they’re a celebration of the island’s grill culture and love for well-cooked meats.

Ingredients:

1kg pork ribs, cut into pieces
juice of 4 limes
60ml cider vinegar (or coconut vinegar)
1 batch Saint Martin Barbecue Sauce
1 onion, minced
6 garlic cloves, minced
1 lime

Method:

Place the pork rib pieces in a bowl or non-reactive dish. Mix together the lime juice and vinegar, pour over the ribs and massage into the meat. Cover and set aside to marinate in the refrigerator for 2 hours.

In the meantime, pre-heat your barbecue.

After this time, drain the excess liquid from the meat.

In a bowl, mix together the barbecue sauce, onion and garlic. Squeeze in the juice of the lime and stir to combine. Pour this mixture over the ribs, turn the meat and ensure it's evenly coated.

Take the well coated ribs and place on your already hot barbecue. Cook them for about 90 minutes (the slower the better here, use indirect heat if you can), until the meat is tender and falling off the bone and the barbecue coating is well caramelized.

As you turn the meat, make sure to brush with any remaining barbecue sauce marinade.

Serve hot. Accompany with traditional sauce chien.