Sticky Jamaican Jerk Back Ribs Recipe

Name: Sticky Jamaican Jerk Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks pork back ribs; 8 scallions coarsely chopped; 8 garlic coarsely chopped; 3 scotch bonnet chile finely chopped, using some seeds; 2 cuban peppers stemmed and deseeded, finely chopped; 1 white onion finely chopped; 1/3 cup vegetable oil; 1/4 cup soy sauce; 1 1/2 tablespoons chinese five-spice powder; 1 1/2 tablespoons allspice; 1 tablespoon lime juice freshly squeezed; 1 tablespoon kosher salt; 2 teaspoons black pepper; 1/2 bunch cilantro chopped; 1/2 bunch cilantro; 1 scotch bonnet sliced razor thin; 1 cup dark brown sugar; 1 tablespoon molasses; 1/2 cup dark rum

Servings: persons

2 racks pork back ribs
8 scallions coarsely chopped
8 garlic coarsely chopped
3 scotch bonnet chile finely chopped, using some seeds
2 cuban peppers stemmed and deseeded, finely chopped
1 white onion finely chopped
1/3 cup vegetable oil
1/4 cup soy sauce
1 1/2 tablespoons chinese five-spice powder
1 1/2 tablespoons allspice
1 tablespoon lime juice freshly squeezed
1 tablespoon kosher salt
2 teaspoons black pepper
1/2 bunch cilantro chopped
1/2 bunch cilantro
1 scotch bonnet sliced razor thin
1 cup dark brown sugar
1 tablespoon molasses
1/2 cup dark rum

1
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.
2
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.
3
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.
4
4. Remove the ribs from the foil and reserve the cooked marinade.
5
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.
6
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.
7
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.

846

kcal

Calories

Fat

127

Carbs

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 19 ingredients. The key ingredients include: 2 racks pork back ribs, 8 scallions coarsely chopped, 8 garlic coarsely chopped, 3 scotch bonnet chile finely chopped, using some seeds, and more.

Yes, Sticky Jamaican Jerk Back Ribs 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.

Sticky Jamaican Jerk Back Ribs

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