Island Jump-Up Ribs

Recipe View 40 mins Prepare the Ribs: Place the spareribs in a large saucepan and cover them completely with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the ribs simmer gently for approximately 40 minutes. (40 minutes)

Recipe View 20 mins Cool and Drain: After simmering, drain the ribs thoroughly and allow them to cool to room temperature. This will make them easier to handle and marinate. (20 minutes)

Recipe View 5 mins Prepare the Marinade: In a large bowl, whisk together the honey, coconut milk, and lime juice until well combined. Add the grated lime zest, minced garlic, fresh ginger, chopped red chile pepper, and salt. Stir until all the ingredients are evenly distributed. (5 minutes)

Recipe View 8 hrs Marinate the Ribs: Place the cooled ribs into the bowl with the marinade. Toss the ribs to ensure they are thoroughly coated with the mixture. Cover the bowl tightly with plastic wrap or transfer the ribs to a resealable plastic bag. Refrigerate the ribs overnight, or for at least 8 hours, turning them occasionally to ensure even marination. (8 hours)

Recipe View 10 mins Preheat the Oven: When you're ready to cook the ribs, preheat your oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View 35 mins Bake the Ribs: Arrange the marinated ribs in a single layer in a shallow baking dish. Pour any remaining marinade over the ribs. Bake in the preheated oven for 30 to 35 minutes, or until the ribs are tender and cooked through. The internal temperature should reach 190-200°F for maximum tenderness. (30-35 minutes)