Sticky Jamaican Jerk Back Ribs

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   1. 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.

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   2. 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.

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   3. Wrap the ribs and marinade tightly into foil packs and cook for 2 hours in a 300u00b0 F degree oven. Remove from oven and allow to cool.

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   4. Remove the ribs from the foil and reserve the cooked marinade.

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   5. 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.

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   6. 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.

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   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.

* Per serving · 4 servings · Values may vary.