Total Time
6hrs
Prep 1 hr
Cook 5 hrs

Steven Raichlen

Ingredients Nutrition

Directions

  1. Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
  2. Cut the orange in half and squeeze out the juice, discarding any seeds.
  3. Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
  4. Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
  5. Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
  6. Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
  7. Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
  8. Set up and light smoker according to manufacturer’s directions. Bring to a boil over high heat.
  9. Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
  10. Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
  11. Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
  12. *Lightly baste ribs with sauce during the last 30 minutes of cooking.
  13. Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.

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