Chef Trevor Johnson lived in his homeland of Jamaica for 10 years before coming to the UK, but his Jamaican roots have stayed with him for a lifetime in the kitchen.
Coming from a fishing family, fish was a regular feature at the family dinner table. Trevor says, “the particular way my mother cooked fried fish West Indian style was one of my favourite things to eat when I was growing up! Friday food was always ackee and saltfish, then we had Jamaican soup on Saturday….and best of all was rice and peas and stewed chicken on Sunday”.
Trevor says “I started helping out in the kitchen from about five years old, with my Grandma and my mother – that’s how I learnt”.
Trevor does all the cooking for his family and they regularly eat West Indian food at home here in Bristol: “here in Britain family recipes are written down and passed down through the generations, but in Jamaica, when you make things over and over again, it just sticks”.
“I don’t grow food because I don’t have a garden but my mother grows whatever she can wherever she can. She has the room and the time and she turns out some lovely stuff – the best onions I’ve ever seen!”
“To me, the sustainability of life comes from a good meal. Food is about celebration and togetherness.”
“This recipe reminds me of home festivities, a time for family to collaborate and make a feast for all! Jerk chicken and pork are an all-time favourite of mine. Enjoy!”
Jamaican Baby Back ribs
1 rack of pork ribs (baby back)
1 scotch bonnet chilli, chopped
1 tsp “Rajah Hot and Spicy Seasoning” (dry)
1 & 1/2 tsp “Tex’s Jamaican Jerk Seasoning” (dry)
2 tbsp “Tropical Sun Jamaican Jerk Seasoning” (wet)
1/2 tsp chilli powder
1/2 tsp salt
1 & 1/2 tsp white pepper
1 tsp black pepper
To make the seasoning:
- Rub the chopped scotch bonnet chilli and the two dry seasoning mixes into the pork thoroughly.
- Rub in the wet seasoning.
- Leave to marinade for at least 2 hours (ideally overnight)
- Cover in foil and slow cook at 140˚C for 2 hours.
- Once the meat is falling off the bone, turn the oven up to 220˚C and colour for a further 10 -15 minutes.