Sticky Jamaican Jerk Back RibsPork Foodservice
2 racks pork back ribs
8 scallions (coarsely chopped)
8 garlic (coarsely chopped)
3 Scotch Bonnet chili peppers (finely chopped, using some seeds)
2 cuban peppers (stemmed and deseeded, finely chopped)
1 white onion (finely chopped)
1/3 cup vegetable oil
1/4 cup soy sauce
1 1/2 tablespoons Chinese five-spice powder
1 1/2 tablespoons allspice
1 tablespoon lime juice (freshly squeezed)
1 tablespoon kosher salt
2 teaspoons black pepper
1/2 bunch cilantro (chopped)
1/2 bunch cilantro
1 Scotch Bonnet chili peppers (sliced razor thin)
1 cup dark brown sugar
1 tablespoon molasses
1/2 cup dark rum
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11. In a large mixing bowl, combine the chopped scallions with the garlic, chiles, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and cilantro, mix into a paste.
22. Set the spareribs on 2 large rimmed baking sheets, lined with parchment paper and spread the jerk paste all over them. Cover and refrigerate overnight.
33. Wrap the ribs and marinade tightly into foil packs and cook for 2 hours in a 300° F degree oven. Remove from oven and allow to cool.
44. Remove the ribs from the foil and reserve the cooked marinade.
55. Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 20 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes.
66. For the sauce: Bring the dark brown sugar, molasses and dark brown rum to a simmer in a sauce pan and cook until thickened. Before serving add the reserved marinade and stir to combine.
7 Cut in between the ribs and toss ribs in the sauce and marinade mixture. Garnish with razor thin slices of scotch bonnet peppers and cilantro sprigs.