Jerk Ribs
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size bunch of scallions, trimmed and roughly chopped
- ½small yellow onion, peeled and roughly chopped
- 4cloves garlic, peeled
- 4habanero peppers, stemmed and seeded
- 1serrano pepper, stemmed and seeded
- Kosher salt to taste
- 2tablespoons dried thyme
- 1tablespoon garlic powder
- 2tablespoons ground allspice
- 1teaspoon chipotle powder or habanero powder
- 1teaspoon ground black pepper
- ½teaspoon chile powder
- ½teaspoon onion powder
- ½teaspoon smoked Spanish paprika
- ¼teaspoon ground cinnamon
- 1tablespoon dark brown sugar
- ¼cup soy sauce
- ¼cup dark rum
- 2racks baby back ribs
- Kosher salt and freshly ground black pepper
For the Jerk Sauce
For the Ribs
Nutritional analysis per serving (4 servings)
213 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 956 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Step 2
Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately ¼ cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Step 3
Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
- Step 4
Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
- Step 5
Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.
Private Notes
Comments
Use a paper towel when you "use your fingers to grab it and pull it (membrane) off".
A different method I use when trying to coax the tenderness out of a stubborn piece of meat such as ribs, or other joint meat - I set my oven to conventional 'roast' (not convection) at 250 degrees and cook the ribs at least 6 hours, uncovered. I place a pie tin full of water in there with them to hydrate. Ribs are tender & moist. Ditto method for pork butt or brisket.
This looks like a great jerk recipe (though better smoked than oven roasted)
I'd also recommend dry brining the ribs for a few hours (1/4 to 1/2 teaspoon kosher salt per pound of ribs, rubbed straight on the meat). Step 3 says season aggressively with salt and pepper, so that accomplishes the dry brining as step one instead of step three.
Also, I've tried soy sauce in jerk recipes, and I have to say that I'd replace the soy sauce in this one either with the juice of one lime or one orange.
I salted and peppered aggressively and got arrested for a-salt and peppery :-)
Also added a lime to the recipe because a jerk without lime is like a kiss without a hug.
Whaaa? This came from an article on grilling.
Mmm, jerk tofu is my fave! I will try this version.
I think this 'new' habit of removing the membrane from ribs is ridiculous. Just silly. Ribs will never be Cordon Bleu. NO ONE did this until recently. sheesh.
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