Jerk Pork Ribs

Name: Jerk Pork Ribs Recipe
Prep time: 12 h
Cook time: 5 h
Yield: 4 Servings
Cuisine: Pork
Ingredients: 3 racks St. Louis Style Spareribs, membrane removed and racks cut in half; 1/3 cup Cider Vinegar; Kosher Salt; Freshly Ground Black Pepper; For the Marinade:; 20 Scallions, roughly chopped; 8 cloves Garlic, chopped; 1/4 cup Chopped Fresh Thyme, plus extra for garnish; 3 to 5 Scotch Bonnet or Habañero Chilies, chopped; 1-1/2 in knob Ginger, grated; 1/4 cup Ground Allspice; 2 tbsp Freshly Ground Black Pepper; 1 tbsp Kosher Salt; 1 tbsp Brown Sugar; 1 Lime Zest; 1 Lime Juice; 1 Orange Zest; 1 Orange Juice; 1 cup Cider Vinegar; 1/3 cup Neutral Oil; Additional Items:; Food Processor; Shallow Baking Pans; Basting Brush; Disposable Aluminum Pan (drip pan); Smoke Box; Wood Chips; Cutting Board; Aluminum Foil

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 4 - 12 hours
Cook Time: 2 - 5 hours

Ingredients:

St. Louis Style Spareribs, membrane removed and racks cut in half
Cider Vinegar
Kosher Salt
Freshly Ground Black Pepper

For the Marinade:

Scallions, roughly chopped
Garlic, chopped
Chopped Fresh Thyme, plus extra for garnish
Scotch Bonnet or Habañero Chilies, chopped
Ginger, grated
Ground Allspice
Freshly Ground Black Pepper
Kosher Salt
Brown Sugar
Lime Zest
Lime Juice
Orange Zest
Orange Juice
Cider Vinegar
Neutral Oil

Additional Items:

• Food Processor
• Shallow Baking Pans
• Basting Brush
• Disposable Aluminum Pan (for water pan)
• Smoking Box
• Wood Chips
• Cutting Board
• Aluminum Foil

Directions:

Place all of the ingredients through the brown sugar in a food processor and pulse until you have a somewhat chunky paste
Add the remaining marinade ingredients and blitz to combine
Measure out 1 cup of the marinade and reserve for later.
Place half racks in a shallow baking pan or zip-top bags
Pour the remaining marinade over the spareribs, make sure everything gets coated, and then cover and marinate in refrigerator for at least 4 hours, but better if overnight
About an hour before cooking, remove from fridge and let sit at room temperature to take the chill off.
Season with salt and pepper
To the reserved marinade, add 1/2 cup vinegar and 1/2 cup water to use as a mop sauce.
Set up grill for indirect cooking with medium-low heat (temperature around 300℉). Make sure you have enough gas
Place drip pan under the grates where the ribs will sit and place grates back on the grill.
Add a small handful of dry wood chips to the smoke box. When they begin to smoke, add some drained soaked chips on top
Every hour, add another handful of drained chips to the smoke box.
Place the ribs bone-side down over drip pan; if short on space, shingle the ribs on top of each other.
Close grill and cook 3-1/2 to 4 hours for spare ribs (2-1/2 to 3-1/2 hours for baby back ribs); or until the meat has shrunk back from the bones and the ribs are fall apart tender
Every 30 minutes or so, liberally mop the ribs with sauce and rotate around the grill to ensure even cooking.
About 15 minutes before ribs are done, turn the heat up to medium
Place the ribs meat-side down over the fire and cook for a couple minutes to crisp them up and render any remaining fat. Generously brush with sauce
Return the ribs meat-side up to the indirect side of the grill and brush on more sauce
Cover grill and cook an additional 10 minutes
Remove and transfer the ribs to a cutting board and tent with foil
Let rest 10 to 15 minutes
Brush with more and cut into individual bones for serving
Serve hot or at room temperature with extra sauce on the side.