Jamaican Jerk Spare Ribs
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Cook Time: 45 Mins* | Desired Temp: 125º *Cook times may varyº
*Cook times may vary
- 2 racks of pork spare ribs
- Lime wedges for serving
For the Jerk Seasoning:
- 12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)
- 2 bunches scallions, chopped
- 6 cloves garlic, chopped
- A 2 in. piece of fresh ginger, thinly sliced
1/3 c chopped fresh cilantro
- 2 tsp fresh or dried thyme
- 2 Tbsp brown sugar
- 4 tsp coarse salt
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1/4 c vegetable oil
- 1/4 c dark rum
- 2 Tbsp soy sauce
- Remove ribs from package, lightly rinse with water and pat dry with paper towel.
- If present on the ribs, trim the skirt so that it’s flush with bones.
- Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until it comes free.
- Make the jerk seasoning: Place the chiles, scallions, garlic, ginger, cilantro, thyme, sugar, salt, allspice, cinnamon, pepper, and salt in food processor and grind to a coarse paste. Work in the oil, rum, and soy sauce to obtain a thick, but spreadable paste. Correct the seasoning, adding any ingredient you desire: the jerk seasoning should be highly seasoned.
- Place the ribs on a baking sheet. Spread the jerk seasoning on the ribs on both sides with a rubber spatula and marinate in the refrigerator for at least 4 hours, or as long as overnight. You can also marinate the ribs in large resealable plastic bags.
- Place one hook at least two bones down in the thicker end (often the end with the narrower width) of each rack until it’s secure.
- Add the pimento wood to the coal basket and light using the chimney method as shown in the video.
- Hang ribs from rods in the PBC, leaving space between each slab, and secure lid.
- Cook for approximately 3½-4 hours until the meat starts to pull back from the of the bone, approximately ¼ – ½ inches.
- Remove ribs from the PBC (confirming doneness). Transfer the ribs to a large platter or cutting board, and cut the racks widthwise in half. Serve at once with lime wedges for squeezing.