My mouth is water just thinking about this wonderful, full-of-flavor recipe. This one was inspired by my daughter Tehya who’s love for spicy food is just like her dad’s. Remember if you’re pressed for time or just feeling lazy, you can always pick up a bottle of Grace Jerk BBQ sauce from your local grocer or Caribbean food supply store. “Grace” seems to be the one that really has that “punch” that jerk is all about.
For 4 servings
- 1 kg (2 lb.) Pork back ribs
For the jerk seasoning
* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
* teaspoon ground nutmeg
* teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar
Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.
The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).
Cut into 1- or 2-rib portions to serve.