Jamaican Jerk Ribs Recipes

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
• Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
• Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
• Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

Steps:

• Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
• Place ribs in a pyrex or other nonreactive roasting pan.
• Pour rum over ribs, turning a few times to coat evenly.
• Cover and place in fridge, turning once every hour for 4 hours total.
• Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
• Divide jerk spice blend.
• Drain ribs and pat dry with a paper towel.
• Take one batch of jerk spice blend and rub into rib racks-both sides.
• Wrap with plastic wrap and return to fridge for 1 hour.
• WASH YOUR HANDS WELL.
• Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
• Heat to medium, medium hot.
• Add chips and place ribs on hot grates over drip pan.
• Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
• When done remove racks to a platter.
• Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
• You can thank Steven Raichlen for this amazing recipe!