Ribs are generally a favorite everywhere I go.
Kids and grown ups alike, have an appreciation for this OOOhhhhh-so-messy, Woooow-so-yummy dish.
Yesterday I made some as appetizer bites for a couple friends we had over. In a flash, these succulent bites were ready, served and gone !!!
For my marinade, I used as a base a couple of ingredients that may surprise some of you. But believe when I tell you that these marry into a succulent burst of flavour and complement each other quite nicely. None of the tastes over power each other. You will taste the lingering note of the sugary cane syrup, the mild flavour of the chocolate, and the delicate aroma of the coffee in every single bite. Yes, coffee, chocolate and sugar cane syrup ribs !
Don’t think twice about it! One solution: get to your ovens and prep these, and get back to me.
IMPORTANT NOTICE: SHARING IS CARING! Don’t eat it all alone ;O)
Before you dive into this, let me make a parenthesis on sugar cane syrup.
For those of you that have never tried it, it is a must that you get your hands on a bottle of this delicious nectar, made raw on the island.
Sugar cane was first brought here during the second voyage of Christopher Columbus to Hispaniola circa 1493.
Today, Haiti still produces alcohol from sugar cane, rums for one part, but also our unique Clairin, often compared to Colombia’s Aguardiente or Brazil’s Cachaça.
Sugar cane is grown throughout the island, particularly in the Cul-de-sac region, who’s plain is one of the main productive plains in Haiti. Our raw sugar cane syrup is extracted from the tall, wild and sweet organic grown cane. It is a thick syrup made by evaporating the juice from sugar cane. Our cane, is a rare and unique one, known as “Cane Crystalline, and is a little purplish in skin color”.
There you have it. Now you know a little more about where this wonderfully flavored syrup comes from, and I am sure that with no doubt, you will now run to your supermarket and buy one of these.
Here is another Haiti Bites recipe that proves how Haiti Bites are delicious when made with love and the fusion of terroir ingredients.
Ingredient for about 6-8
2.5 lb pork spare ribs 1/2 cup heavy sugarcane syrup 1 expresso shot 1/4 cup Hershey Chocolate Syrup 1/4 cup ketchup 1/4 cup Red Wine 2 teaspoons Montreal Steak Seasoning 1/2 teaspoon Five Spice 1 teaspoon fresh thyme 1 teaspoon crushed red pepper Salt and pepper to taste
In a large bowl, mix together the marinade by adding together the sugarcane syrup, expresso shot, chocolate syrup, ketchup and red wine.
Add the Montreal Steak Seasoning, Five Spice, crushed red pepper flakes and salt and pepper to taste. You will only need a little as the steak seasoning is already well balanced with both salt and pepper. If you want your ribs spicier, add more red pepper flakes.
Add your thawed pork spare ribs to your marinade. I myself found these little spare ribs cutelettes, which are great and bite size. You can make with baby back ribs if you’d like, it will taste as great, or larger ribs if you plan to serve this as a main dish.
Pour the well coated ribs with all the sauce into a baking pan, and forget them in the oven for 45 minutes at 350°.
Turn them around after the 45 minutes, and coat them throughout with the thickening sauce, and let them cook an extra 15 minutes. You will know they are ready when you see the meat detaching from the bones.
You don’t want to over cook them and run them dry, so remove them from the oven within the hour, when they are tender and juicy.