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Jalapeno Jerk Baby Back Ribs
This recipe has been adapted from BBQ USA by Steven Raichlen (Workman Publishing). Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these baby back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
- 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 fresh cilantro and 4-8 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, 3 Tbs brown sugar, butter, and 1/2 tsp 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.