- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Remove the ribs from the foil and reserve the cooked marinade.
- 5. 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.
- 6. 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.
- 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.