Brad's crockpot Caribbean jerk pork ribs with turmeric rice

Name: Brad's crockpot Caribbean jerk pork ribs with turmeric rice
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs rack of pork back ribs; Salt and pepper; 1 cup Caribbean jerk sauce; 2 tbs yellow mustard; 1/4 cup water; 1 1/2 cups jasmine rice; 2 3/4 cups chicken or beef broth; 1/2 large sweet onion, chopped; 1 large clove garlic, minced; 1 tbs olive oil; 1 3/4 tsp ground turmeric; 2 bay leaves; Salt and pepper to taste; 1/4 cup chopped cilantro; juice of half a large lime; cotija or goat cheese crumbles for garnish

wingmaster835 @wingmaster

Sequim Washington

this was a week night meal that was fairly easy. set the crockpot on my way out the door, and done when I get home.

Brad's crockpot Caribbean jerk pork ribs with turmeric rice

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wingmaster835 @wingmaster

Sequim Washington

this was a week night meal that was fairly easy. set the crockpot on my way out the door, and done when I get home.

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Ingredients

30 minutes

4 servings

for the pork ribs
3 lbs rack of pork back ribs
Salt and pepper
1 cup Caribbean jerk sauce
2 tbs yellow mustard
1/4 cup water
for the turmeric rice
1 1/2 cups jasmine rice
2 3/4 cups chicken or beef broth
1/2 large sweet onion, chopped
1 large clove garlic, minced
1 tbs olive oil
1 3/4 tsp ground turmeric
2 bay leaves
Salt and pepper to taste
1/4 cup chopped cilantro
juice of half a large lime
cotija or goat cheese crumbles for garnish

Steps

30 minutes

1

Remove pork from packaging. rinse and place on large cutting board. trim any unwanted fat, check for and remove any small bone fragments. cut in half. place in crock pot dish. season with salt and pepper. pour jerk sauce and water over pork. drizzle mustard over the top. place lid on dish and refrigerate over night.
2

Next morning, put dish of ribs in crackpot base. keep covered. place crockpot on low heat and let cook 8 to 10 hours.
3

When you get home, check the ribs. they should be soft and tender. use a pair of tongs and see if the rib bones slip out of the meat with a gentle tug. if so, remove all of the rib bones. if not, replace lid and continue cooking.
4

After ribs bones are removed, slightly pull the pork with a pair of tongs. mix well into the sauce. turn crockpot to keep warm setting. cover and let sit until rice is ready.
5

To cook the rice, first place rice in a fine metal strainer, rinse with water until it rinses clean. set aside to drain.
6

In a saucepan, heat oil on medium heat. when hot, add onion. saute until it starts to caramelize. add garlic and saute 1 more minute.
7

Add drained rice and turmeric. saute until everything is evenly coated. you want the turmeric to toast a little bit in the dry pan. after frying the rice for a few minutes, add the broth, bay leaves, and salt and pepper to taste. mix well.
8

Cover and bring to a light simmer on medium heat. turn heat to low. Just enough to keep a light simmer. do not stir. Cook for 10 to 15 minutes. when most of the water is absorbed, turn the heat off. leave on hot burner covered and undisturbed for 10 minutes.
9

When rice is done and tender, add the chopped cilantro and lime juice. remove the bay leaf. fluff rice with a fork. mix well.
10

Plate rice in the bowl. top with pulled pork ribs. I personally spooned some of the sauce out of the crockpot over the top. then top with cotija or goat cheese. add more lime juice if desired. serve immediately. enjoy.

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wingmaster835 @wingmaster

on December 09, 2025 01:35

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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