Jamaican Jerk Ribs

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
  • Place ribs in a pyrex or other nonreactive roasting pan.
  • Pour rum over ribs, turning a few times to coat evenly.
  • Cover and place in fridge, turning once every hour for 4 hours total.
  • Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
  • Divide jerk spice blend.
  • Drain ribs and pat dry with a paper towel.
  • Take one batch of jerk spice blend and rub into rib racks-both sides.
  • Wrap with plastic wrap and return to fridge for 1 hour.
  • WASH YOUR HANDS WELL.
  • Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
  • Heat to medium, medium hot.
  • Add chips and place ribs on hot grates over drip pan.
  • Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
  • When done remove racks to a platter.
  • Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
  • You can thank Steven Raichlen for this amazing recipe!
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