Sticky Jamaican Jerk Back Ribs

Name: Sticky Jamaican Jerk Back Ribs Recipe
Prep time: 12 h
Cook time: 3 h
Yield: 4 Servings
Cuisine: Pork
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 tbsp Chinese Five-spice Powder; 1 1/2 tbsp Allspice; 1 tbsp Lime Juice (freshly squeezed); 1 tbsp Kosher Salt; 2 tsp Black Pepper; 1/2 bunch Cilantro (chopped); 1/2 bunch Cilantro; 1 Scotch Bonnet (sliced razor thin); 1 cup Dark Brown Sugar; 1 tbsp Molasses; 1/2 cup Dark Rum; Additional Items:; Large Bowl; 2 Large Rimmed Baking Sheets; Parchment Paper; Aluminum Foil; Cutting Board; Medium Sauce Pan

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 2 - 3 hours

Ingredients:

Pork Back Ribs
Scallions (coarsely chopped)
Garlic (coarsely chopped)
Scotch Bonnet Chile (finely chopped, using some seeds)
Cuban Peppers (stemmed and deseeded, finely chopped)
White Onion (finely chopped)
Vegetable Oil
Soy Sauce
Chinese Five-spice Powder
Allspice
Lime Juice (freshly squeezed)
Kosher Salt
Black Pepper
Cilantro (chopped)
Cilantro
Scotch Bonnet (sliced razor thin)
Dark Brown Sugar
Molasses
Dark Rum

Additional Items:

• Large Bowl
• 2 Large Rimmed Baking Sheets
• Parchment Paper
• Aluminum Foil
• Cutting Board
• Medium Sauce Pan

Directions:

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.
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.
Wrap the ribs and marinade tightly into foil packs and cook for 2 hours in a 300°F oven. Remove from oven and allow to cool.
Remove the ribs from the foil and reserve the cooked marinade.
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.
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.