Sticky Jamaican Jerk Back Ribs

PORK FOODSERVICE
19Ingredients
90Minutes

Ingredients

US|METRIC
  • 2 racks pork back ribs
  • 8 scallions (coarsely chopped)
  • 8 garlic (coarsely chopped)
  • 3 scotch bonnet chile (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 (sliced razor thin)
  • 1 cup dark brown sugar
  • 1 tablespoon molasses
  • 1/2 cup dark rum
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    Directions

    1. 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. 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. 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.
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