Jamaican Jerk Spareribs

Jamaican Jerk Spareribs
★★★★ Rated 4 stars by 10 users

CATEGORY

Meat

SERVINGS

6

PREP TIME

30

COOK TIME

240

CALORIES

350

This recipe will add a whole new flavor-bomb kick to your regular ribs. Smoked Jamaican Jerk Ribs are the new BBQ must-try addiction.

Author:
Steven Raichlen

 

INGREDIENTS

SPARERIBS

    • 2 racks of pork spare ribs

    • Lime wedges for serving

Jerk Seasoning

  • 12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)

  • 2 bunches scallions, chopped

  • 6 cloves garlic, chopped

  • 2 in. piece of fresh ginger, thinly sliced

  • 1/3 cup chopped fresh cilantro

  • 2 tsp fresh or dried thyme

  • 2 tbsp brown sugar

  • 4 tsp coarse salt

  • 1 tsp ground all-spice

  • 1 tsp ground cinnamon

  • 1 tsp ground black pepper

  • 1/4 cup vegetable oil

  • 1/4 cup dark rum

  • 2 tbsp soy sauce

DIRECTIONS

  1. Combine the chiles, scallions, garlic, ginger, cilantro, thyme, brown sugar, cinnamon, and allspice in a food processor and chop.

  2. Then add vegetable oil, soy sauce, rum, salt, and pepper to the chopped mixture and puree the ingredients to a paste.

  3. Trim the ribs of fat and then use a butter knife to pry the membrane loose from the back of ribs. Then grip the membrane with a towel and pull it off.

  4. Pour half of seasoning over each side of the ribs and spread evenly before allowing to marinate at least 4 hours.

  5. Light Pit Barrel® according to instructions.

  6. Insert meat hook through the rack of ribs approximately 3 ribs down and hang in Pit Barrel®.

  7. Allow to cook about 4 hours.

  8. Use hook tool to carefully remove ribs and hooks from Pit Barrel®.

  9. Serve with lime if desired.

RECIPE VIDEO

RECIPE NOTE

Desired Temp: 125º

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