Jerk Chicken and BBQ Ribs

You'll need: For the jerk marinade: 1kg bone-in chicken thighs and drumsticks · 4 spring onions, roughly chopped · 4 garlic cloves, roughly chopped · 1 thumb of fresh ginger, peeled and roughly chopped · half to 1 scotch bonnet, seeds removed for less heat · 1 teaspoon dried thyme · 2 teaspoons ground allspice · half a teaspoon ground cinnamon · 1 teaspoon black pepper · 2 tablespoons soy sauce · 2 tablespoons vegetable oil · 1 tablespoon brown sugar. For the BBQ dry rub: 1 rack of pork ribs, approximately 1 to 1.2kg · 2 tablespoons brown sugar · 1 tablespoon smoked paprika · 1 teaspoon garlic powder · 1 teaspoon onion powder · half a teaspoon ground allspice · 1 teaspoon black pepper · 1 teaspoon salt

We are building two bases at once here. For the jerk marinade, blend the spring onions, garlic, ginger, and scotch bonnet with the dried thyme, ground allspice, cinnamon, black pepper, soy sauce, vegetable oil, and brown sugar until you have a thick, fragrant paste. Score the chicken pieces two or three times through the skin down to the bone, rub the paste all over, getting into every cut and under the skin. Cover and refrigerate for at least 2 hours, overnight if you can manage it. The buckets of marinating chicken and ribs you see in a Jamaican kitchen before a party are not decoration, they are the reason the dish tastes the way it does. For the ribs, mix together the dry rub ingredients and press firmly all over both sides until every surface is coated. Set aside while the oven heats to 150°C or 300°F.

You'll need: 150ml water, for the rib tray · foil, enough to seal the roasting tray completely

This is the gate most home cooks rush past, and with a dish like this it matters enormously. Place the rubbed ribs meat-side down in a deep roasting tray. Pour 150ml of water into the bottom of the tray, then cover the whole thing tightly with foil. This low, slow, sealed cook unlocks the sugar and spice on the ribs, letting the heat draw the rub deep into the meat. Slide the tray into the oven at 150°C and leave it alone for 2 hours. This is not the time to peek or rush. The kitchen should fill with warm spice and sweet pork. Meanwhile, take the chicken out of the fridge 20 to 30 minutes before it is due to cook.

You'll need: Marinated jerk chicken · partially cooked ribs

Now both proteins go into the oven together. Remove the foil from the ribs. Raise the oven temperature to 200°C or 400°F. Place the marinated jerk chicken pieces in a separate roasting dish, skin-side up. Put both the ribs and the chicken in the oven at the same time. The chicken needs 35 to 45 minutes. The ribs need a further 20 to 30 minutes to caramelise on the outside. Official food safety guidance recommends cooking chicken to an internal temperature of 74°C or 165°F all the way through. Use a meat thermometer pushed into the thickest part away from the bone, or pierce with a skewer, the juices must run completely clear with no pink. If there is any pink, back in the oven it goes. Wash the thermometer or skewer thoroughly after each use. Bone-in thighs and drumsticks stay considerably more moist than breast meat and are recommended here for the best result.

You'll need: For the BBQ glaze: 4 tablespoons tomato ketchup · 2 tablespoons brown sugar · 1 tablespoon apple cider vinegar · 1 tablespoon Worcestershire sauce · half a teaspoon smoked paprika · quarter teaspoon garlic powder · pinch of black pepper

Blessings, this is where the ribs get their final identity and the whole dish comes together. Make the BBQ glaze by combining all the glaze ingredients in a small saucepan over medium-low heat. Stir gently and let it simmer for 5 to 8 minutes until it thickens slightly and turns glossy. Remove the ribs from the oven and brush the glaze generously all over the top and sides. Return the ribs to the oven uncovered for a final 10 to 15 minutes until the glaze is sticky, caramelised, and catching at the edges. The chicken does not need a glaze, its jerk marinade has done the work and the cooking juices in the tray are rich and flavourful. Spoon a little of those tray juices back over the chicken pieces before serving.

You'll need: 3 spring onions, finely sliced · small handful of fresh thyme leaves · optional: a few thin slices of fresh scotch bonnet

Let the ribs rest for 5 minutes before cutting between the bones. This is not optional, resting lets the juices settle back into the meat so when you cut, you keep them inside rather than losing them to the board. Arrange the ribs and jerk chicken on a large serving plate or board. Scatter the sliced spring onions and fresh thyme leaves over everything. The spring onions bring a fresh, sharp note that cuts through the richness of both meats. A few thin slices of fresh scotch bonnet on the side for those who want the extra heat is a genuine touch. The smell coming off that board should stop conversation in the room. That is when you know you are done.