JAMAICAN JERK SPARERIBS
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
- 2 bunches scallions, chopped
- 6 cloves garlic, chopped
- 2 in. piece 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
- Combine chiles, scallions, garlic, ginger, cilantro, thyme, brown sugar, cinnamon, and allspice in a food processor and chop.
- Add vegetable oil, soy sauce, rum, salt, and pepper and puree to a paste.
- Trim ribs and remove membrane from back.
- Pour half seasoning over each side and marinate at least 4 hours.
- Light Pit Barrel® according to instructions.
- Insert meat hook 3 ribs down and hang in Pit Barrel®.
- Cook about 4 hours.
- Remove ribs and hooks carefully.
- Serve with lime if desired.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 125º
