Jamaican Jerk Ribs - cooking recipe

Ingredients
    2 racks pork baby back ribs, 5 pounds total
    2 cups dark rum
    4 tablespoons habanero chili powder
    4 tablespoons dried chives
    2 tablespoons dried onion flakes
    2 tablespoons coarse sea salt
    4 teaspoons ground coriander
    4 teaspoons ground ginger
    2 teaspoons thyme
    2 teaspoons black pepper
    2 teaspoons ground allspice
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
Preparation
    Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
    Place ribs in a pyrex or other nonreactive roasting pan.
    Pour rum over ribs, turning a few times to coat evenly.
    Cover and place in fridge, turning once every hour for 4 hours total.
    Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
    Divide jerk spice blend.
    Drain ribs and pat dry with a paper towel.
    Take one batch of jerk spice blend and rub into rib racks-both sides.
    Wrap with plastic wrap and return to fridge for 1 hour.
    WASH YOUR HANDS WELL.
    Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
    Heat to medium, medium hot.
    Add chips and place ribs on hot grates over drip pan.
    Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
    When done remove racks to a platter.
    Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
    You can thank Steven Raichlen for this amazing recipe!

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