April Jackson served up tasty BBQ jerk ribs with corn and coleslaw for the Bank holiday on This Morning.

The ingredients are: ¼ scotch bonnet, chopped, 2 garlic cloves, chopped, 40g onion, chopped, 10g thyme, 10ml olive oil , 1g salt, 30ml cider vinegar, 200g tomato puree, 60g ketchup, 45 ml soy sauce, 6g mustard, 10g honey, 35g brown sugar, 10g jerk seasoning, 2 racks of ribs and Sweet chilli sauce, to glaze.

For the Slaw: ¼ white cabbage, ¼ red cabbage, ½ apple, peeled, 1 carrot, peeled , ⅛ red onion, 45g mayonnaise , 2.5g salt, 45ml lime juice, 20g white sugar and 2.5g hot pepper sauce.

For the Corn: 4 corn on the cob, 1 head of garlic, roasted, 100g butter, room temperature, Glug of olive oil, 1 red chilli, 2 tbsp chopped coriander, ½ lemon and Salt, to taste.

See more jerk recipes in the book titled: Island Flavors: A Collection of Jamaican Jerk-Inspired Recipes available from Amazon now.