Ribs, Slaw & Plantain — Foster's Supermarket
Ribs, Slaw & Plantain

by Chef Richards, Chef Hurga, & Chef Aaron

Enjoy a flavor fiesta this month with our mouthwatering feature: Ribs, Slaw & Plantain Scallion & Scotch Bonnet Bread. These succulent ribs, slow cooked to perfection and generously slathered in a savory glaze, take center stage alongside a crisp and refreshing slaw. The addition of a spicy sweet plantain, scallion, and scotch bonnet bread creates a sweet twist that will transport you to a barbecue paradise. Whether you’re firing up the grill or opting for a cozy indoor feast, this recipe promises a perfect blend of smoky, tangy, and sweet, making it a must-try for anyone seeking a delicious escape from the ordinary.



  • 1 rack St. Louis cut ribs
  • 2 tablespoons crushed garlic
  • 1 tablespoon paprika
  • 1 teaspoon complete seasoning
  • 1 teaspoon cumin
  • 3 tablespoons brown sugar
  • 1 cup BBQ sauce (your favorite kind)
  • 1 can Dr Pepper or Cola

Step 1: In a mixing bowl, combine the crushed garlic, paprika, complete seasoning, cumin, and brown sugar. Generously rub the mixture over the ribs, ensuring they are well-coated. Wrap the seasoned ribs tightly in cling film. Place the wrapped ribs in the fridge and allow them to marinate for 24 hours.

Step 2: After 24 hours, preheat your oven to 375 degrees. Remove the ribs from the fridge and unwrap them from the cling film. In a shallow baking dish, pour in the can of Dr Pepper or Cola. Place the ribs into the dish. Tightly cover the baking dish with aluminum foil. Braise the ribs in the preheated oven for 40 minutes.

Step 3: Preheat your BBQ grill. After braising, remove the ribs from the oven and place them onto the hot grill. Grill the ribs for approximately 20 minutes, turning occasionally to ensure they get a nice char and are cooked evenly.

Step 4: After grilling, brush your favorite BBQ sauce generously over the ribs. Return the sauced ribs to the baking dish. Cover the dish with foil once again. Bake in the oven for an additional 30 minutes.



  • 2 cups white cabbage, shredded..
  • 1 cup purple cabbage, shredded.
  • 1/2 cup carrot, shredded.
  • 1 cup shredded coconut
  • 1 tablespoon sugar
  • 1/2 cup raisins
  • 1/2 cup mayonnaise
  • Salt and pepper, to taste

Step 1: Shred the white and purple cabbages as well as the carrot. In a large mixing bowl, combine everything. Add the shredded coconut, sugar, and raisins. Pour in the mayonnaise and mix everything thoroughly until all the ingredients are well combined and coated.

Step 2: Season the slaw with salt and pepper to your liking. Taste and adjust the seasoning as needed. You can serve the slaw immediately or refrigerate it for an hour to let the flavors meld and the slaw chill.

 Plantain, Scallion & Scotch Bonnet Bread:


  • 1 very ripe plantain
  • 1/8 cup finely diced scallions
  • 2 sprigs fresh thyme, leaves removed and finely chopped
  • 3 eggs
  • 1 cup half and half
  • 1 cup corn nibs
  • 1/3 cup olive oil
  • 1 tsp salt
  • 2 tbsp powdered sugar
  • 1 scotch bonnet pepper (optional for heat) – deseeded and finely chopped

Step 1: Preheat your oven to 375 degrees. Lightly grease a loaf pan or line it with parchment paper and peel the ripe plantain and place them into a blender or food processor. Add half-and-half, olive oil, eggs, thyme and scotch bonnet. Blend thoroughly. Transfer liquid to a bowl and add 2 cups of flour, baking powder, salt, sugar, corn and scallions. Mix well and let sit for about 10 minutes.

Step 2: Pour the batter into the prepared loaf pan. Place the loaf pan in the preheated oven and bake for about 25-35 minutes or until a toothpick inserted into the center comes out clean. Be cautious as baking times can vary based on specific oven conditions and pan size. Keep an eye on it after 35 minutes to ensure it doesn’t overbake.

Step 3: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Slice and…..