Jamaican-Style Jerk Spareribs Recipe

Name: Jamaican-Style Jerk Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds pork spareribs, trimmed of excess fat; 8 medium scallions, coarsely chopped; 8 large garlic cloves, coarsely chopped; 3 Scotch bonnet chiles with some of their seeds, coarsely chopped; 1 small onion, coarsely chopped; 1/3 cup vegetable oil; 1/4 cup soy sauce; 1 1/2 tablespoons Chinese five-spice powder; 1 1/2 tablespoons freshly ground allspice; 1 tablespoon fresh lime juice; 1 tablespoon kosher salt; 2 teaspoons freshly ground pepper

Servings: persons

7 pounds pork spareribs, trimmed of excess fat
8 medium scallions, coarsely chopped
8 large garlic cloves, coarsely chopped
3 Scotch bonnet chiles with some of their seeds, coarsely chopped
1 small onion, coarsely chopped
1/3 cup vegetable oil
1/4 cup soy sauce
1 1/2 tablespoons Chinese five-spice powder
1 1/2 tablespoons freshly ground allspice
1 tablespoon fresh lime juice
1 tablespoon kosher salt
2 teaspoons freshly ground pepper

1
In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.
2
In a food processor, 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 process the mixture to a paste.
3
Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.
4
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 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.
5
Wine Recommendation: A fruity, spicy Zinfandel will stand up to the heat in this dish. Choose one with low levels of oak and alcohol, since fiery spices exaggerate both qualities in a wine. Look for the 1999 Cartlidge & Brown. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.

2412

kcal

Calories

131

Fat

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 pounds pork spareribs, trimmed of excess fat, 8 medium scallions, coarsely chopped, 8 large garlic cloves, coarsely chopped, 3 Scotch bonnet chiles with some of their seeds, coarsely chopped, and more.

Yes, Jamaican-Style Jerk Spareribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican-Style Jerk Spareribs

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