Saturday, August 3, 2013

Jamaican Jerk Ribs


 Jamaican Jerk Ribs
2 Racks

Ingredients
2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Method
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 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.
Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
Heat grill to medium.
Add chips and place ribs on hot grates over drip pan.
Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
When done remove ribs to a platter.
Sprinkle the remaining jerk spice blend on ribs.


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