Let the sunshine in with more zingy Caribbean recipes from Ainsley Harriott’s new book and TV series. Tender baby back ribs that fall off the bone… there’s nothing better. These are great with Spiced Buttered Corn-on-the-cob, a summer favourite in my house Tender baby back ribs that fall off the bone… there’s nothing better. Basting keeps them moist and succulent and the tamarind delivers a gorgeous sweet-and-sour taste. These are great with Spiced Buttered Corn-on-the-cob, a summer favourite in my house. In a mixing bowl, whisk the black treacle, tamarind paste, rum, garlic, chillies, chilli powder, black mustard seeds, pepper and salt. Place the ribs in a deep roasting tray and pour the marinade over. Roll the ribs around in the marinade to ensure they are well covered, then cover with clingfilm and place in the fridge for at least 2 hours, or preferably overnight. Preheat the oven to 200°C/fan 180°C/gas 6. Remove the ribs from the fridge and allow to come up to room temperature. Remove the clingfilm, cover with foil and cook in the oven for 30 minutes. Meanwhile, make the Spiced Buttered Corn-on-the-cob. Mix the butter, paprika, allspice, chilli flakes, garlic, salt and peppe...