Haitian BBQ Ribs, Garlic Butter Corn & Fried Plantains w/ Pikliz
Haitian BBQ Ribs, Garlic Butter Corn & Fried Plantains w/ Pikliz
Ingredients
For the Ribs
- 2 racks pork ribs
- 2 tablespoons Ti Gou Lakay Flavor Base Marinade, to 3 tablespoons
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon complete seasoning
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon brown sugar
For the Homemade BBQ Sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Ti Gou Lakay Flavor Base Marinade, to 2 tablespoons
- as needed black pepper, to taste
- 1 pinch chili flakes, optional
For the Sides
- 4 corn on the cobs
- 4 tablespoons butter
- 5 garlic cloves, minced
- as needed parsley flakes
- as needed paprika, for corn
- as needed onion powder, for corn
- 1 spoon Ti Gou Lakay Flavor Base, for corn
- 3 ripe plantains, to 4
- as needed Pikliz, for topping
- as needed oil, for frying
Instructions
- 1
Clean and pat dry the pork ribs. Remove the membrane from the back of the ribs. Season the ribs generously with 2 to 3 tablespoons of Ti Gou Lakay Flavor Base Marinade, 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 teaspoon of complete seasoning, 1 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, and 1 teaspoon of brown sugar. Ensure both sides are coated.
⏱️ 15 min
- 2
Place the seasoned ribs on a baking sheet. Wrap the ribs tightly in aluminum foil. Bake at 300°F for 2 1/2 to 3 hours, or until tender.
⏱️ 180 min•🌡️ 300
- 3
While the ribs are baking, prepare the BBQ sauce. Combine 1 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons of honey, 1 tablespoon of vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 to 2 tablespoons of Ti Gou Lakay Flavor Base, black pepper to taste, and an optional pinch of chili flakes in a saucepan. Simmer the mixture on low heat for 5 to 10 minutes until it thickens.
⏱️ 15 min
- 4
Remove the tender ribs from the foil. Brush them generously with the homemade BBQ sauce. Return the ribs to the oven, uncovered, and bake at 425°F for 10 to 15 minutes, or until they are sticky and caramelized.
⏱️ 15 min•🌡️ 425
- 5
Prepare the Garlic Butter Corn. Cut the 4 corn on the cobs into halves or smaller rounds (2-3 inch thick rounds). Bake or air fry the corn at 400°F until lightly charred.
⏱️ 15 min•🌡️ 400
- 6
In a separate pan, melt 4 tablespoons of butter. Add 5 minced garlic cloves, parsley flakes, paprika, onion powder, and a spoon of Ti Gou Lakay Flavor Base to the melted butter. Stir to combine. Add the cooked corn to the garlic butter sauce and toss until thoroughly coated.
⏱️ 10 min
- 7
Prepare the Fried Plantains. Peel 3 to 4 ripe plantains. Slice them diagonally into medium-thick pieces. Heat oil for frying in a pan. Fry the plantain slices until they are golden brown on both sides. Serve the fried plantains topped with Pikliz.
⏱️ 15 min
- 8
Assemble the Haitian BBQ Ribs, Garlic Butter Corn, and Fried Plantains with Pikliz for a sweet, smoky, buttery, and spicy Caribbean comfort plate.
⏱️ 5 min
Kitchen Tools
Haitian BBQ Ribs, Garlic Butter Corn & Fried Plantains w/ Pikliz
For the Ribs
- 2 racks pork ribs
- 2 tablespoons Ti Gou Lakay Flavor Base Marinade, to 3 tablespoons
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon complete seasoning
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon brown sugar
For the Homemade BBQ Sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Ti Gou Lakay Flavor Base Marinade, to 2 tablespoons
- as needed black pepper, to taste
- 1 pinch chili flakes, optional
For the Sides
- 4 corn on the cobs
- 4 tablespoons butter
- 5 garlic cloves, minced
- as needed parsley flakes
- as needed paprika, for corn
- as needed onion powder, for corn
- 1 spoon Ti Gou Lakay Flavor Base, for corn
- 3 ripe plantains, to 4
- as needed Pikliz, for topping
- as needed oil, for frying
Instructions
- 1
Clean and pat dry the pork ribs. Remove the membrane from the back of the ribs. Season the ribs generously with 2 to 3 tablespoons of Ti Gou Lakay Flavor Base Marinade, 1 tablespoon of paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 teaspoon of complete seasoning, 1 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, and 1 teaspoon of brown sugar. Ensure both sides are coated.
⏱️ 15 min - 2
Place the seasoned ribs on a baking sheet. Wrap the ribs tightly in aluminum foil. Bake at 300°F for 2 1/2 to 3 hours, or until tender.
⏱️ 180 min•🌡️ 300 - 3
While the ribs are baking, prepare the BBQ sauce. Combine 1 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons of honey, 1 tablespoon of vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 to 2 tablespoons of Ti Gou Lakay Flavor Base, black pepper to taste, and an optional pinch of chili flakes in a saucepan. Simmer the mixture on low heat for 5 to 10 minutes until it thickens.
⏱️ 15 min - 4
Remove the tender ribs from the foil. Brush them generously with the homemade BBQ sauce. Return the ribs to the oven, uncovered, and bake at 425°F for 10 to 15 minutes, or until they are sticky and caramelized.
⏱️ 15 min•🌡️ 425 - 5
Prepare the Garlic Butter Corn. Cut the 4 corn on the cobs into halves or smaller rounds (2-3 inch thick rounds). Bake or air fry the corn at 400°F until lightly charred.
⏱️ 15 min•🌡️ 400 - 6
In a separate pan, melt 4 tablespoons of butter. Add 5 minced garlic cloves, parsley flakes, paprika, onion powder, and a spoon of Ti Gou Lakay Flavor Base to the melted butter. Stir to combine. Add the cooked corn to the garlic butter sauce and toss until thoroughly coated.
⏱️ 10 min - 7
Prepare the Fried Plantains. Peel 3 to 4 ripe plantains. Slice them diagonally into medium-thick pieces. Heat oil for frying in a pan. Fry the plantain slices until they are golden brown on both sides. Serve the fried plantains topped with Pikliz.
⏱️ 15 min - 8
Assemble the Haitian BBQ Ribs, Garlic Butter Corn, and Fried Plantains with Pikliz for a sweet, smoky, buttery, and spicy Caribbean comfort plate.
⏱️ 5 min