Sticky Jamaican Jerk Back Ribs

Name: Sticky Jamaican Jerk Back Ribs
Ingredients: 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

19 ingredients

7 steps

Ingredients

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

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.
4

4. Remove the ribs from the foil and reserve the cooked marinade.
5

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

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.
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.