Sorrel Glazed Spare Ribs

What is sorrel?

Not to be confused with the green leafy plant, the sorrel drink common to the Caribbean is actually hibiscus blossoms. This delicious drink that can be consumed throughout the year is most frequently made during the winter holidays. It’s also known as “flor de jamaica” to most Latin American countries and Zobo in some African countries.

What does Sorrel taste like?

Most commonly steeped in hot water along with orange peel, ginger, and all spice berries, sorrel as a tart, yet sweet flavor. When served cold, sometimes white rum is added for an extra kick. Sorrel can be served as a tea or it can be served as a cold, refreshing beverage. It is typically sweetened with sugar.

Is Hibiscus and Sorrel the same thing?

Hibiscus and sorrel are often used interchangeably in the Caribbean, as sorrel derives from the hibiscus plant. There are many uses for this drink and I decided to make a delicious glaze to enjoy some ribs!

Sorrel Glazed Spare Ribs

You can use the sorrel glaze for beef or pork. Ribs, ham, and pigtail are the most common dishes that sorrel glaze is used for. It gives your dish a nice, sweet yet savory taste, and you can store this glaze in a tightly sealed mason jar for later use.

Recipe

-2.5 lb of spare ribs

-2 spoonfuls of green seasoning

-1 tbsp minced garlic

-1 tsp All purpose seasoning

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tsp Cajun seasoning

-1 tsp of Oxtail seasoning (or poultry seasoning)

-1 tbsp Low Sodium Soy Sauce

-Few Sprigs of Thyme

Sorrel Glaze

-2 cups of dried sorrel

-3 inch ginger, cut into coins

-5 cups water

-1 cup Pineapple Juice

-2 tbsp cornstarch

-4 tbsp water

-1/4 green pepper, chopped

-1/4 yellow pepper, chopped

-1/4 red pepper, chopped

-1/2 cup granulated sugar

-Optional: 5 tbsp of your preferred BBQ sauce

Directions

Begin by preheating your oven to 375 degrees Fahrenheit. Prep your ribs by rinsing and patting dry. Add the green seasoning, recipe here: https://thatnursecooks.com/2022/12/01/haitian-epis-caribbean-green-seasoning/ all purpose seasoning, onion & garlic powder, oxtail seasoning, cajun seasoning, soy sauce, minced garlic, and thyme. Massage seasoning into the ribs. Place into a pan and cover with foil. Bake for 1 hr.
While your ribs are in the oven, make your sorrel glaze. The first step is to boil the dried sorrel leaves with 5 cups of water and the diced ginger. Boil for 30-40 minutes. Strain.
Grab a large sauce pan and add the bell peppers and 2 cups of the sorrel you boiled. Place your fire on low-medium heat. Next add 1 cup of pineapple juice and sugar. Stir. Bring to a slow boil. In a small cup, make your cornstarch slurry by mixing 2 tbsp of cornstarch along with 4 tbsp water. Stir until there are no lumps and add to the pan. Stir again and continue to allow the sauce to simmer until it thickens.
After the ribs have been in the oven for an hour, remove them from the oven, remove the foil, and lightly brush the glaze all over each rib. You won’t use all of the glaze you made; you can save the rest for later and use as much or as little as you like. If adding bbq sauce, you can brush bbq sauce onto the ribs at this time. Turn your oven up to 400 degrees and place the ribs back into the oven uncovered for 15 minutes. Remove and enjoy!