Back ribs are cut from the blade and center section of the pork loin, containing rib bones and the "finger meat."
- 4 racks pork back ribs (6-8 Pounds Total)
- 1 quart pineapple juice
- 1 bunch fresh cilantro (Washed And Coarsely Chopped)
- 8 jalapeno chilies (Thinly Sliced *)
- rib (Rack)
- 2 cups pineapple juice
- 1/2 cup rice vinegar (Or Cider Vinegar)
- 3 tablespoons brown sugar
- 3 tablespoons butter
- 1/2 teaspoon black pepper (Freshly Ground)
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons coarse salt (Kosher Or Sea Salt)
- 1 1/2 tablespoons ground coriander
- 1 1/2 teaspoons black pepper (Freshly Ground)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons ground allspice
- 1 teaspoon cinnamon
- 1 teaspoon habanero powder (Or Cayenne Pepper)
- Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
- Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours.
- Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside.
- Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
- Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center.
- When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
- Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside.