Recipe: Jerk Pork Ribs and Jamaican Jerk Sauce

JERK PORK RIBS

1 slab pork ribs for barbecuing (about 3 pounds), cut into 2- or 3 rib portions
2 cups Jamaican Jerk Sauce (recipe follows)

Coat ribs with the jerk sauce and rub it in well, using rubber gloves if hot chiles are in the sauce. Cover and refrigerate overnight.

Preheat oven to 350 degrees F.

Put ribs and any excess marinade in a shallow roasting pan. Bake for 45 minutes, turning ribs and basting them occasionally.

Prepare a grill with medium-hot coals. Grill ribs 25 to 30 minutes until browned and cooked through. Turn them 4 or 5 times and baste often with jerk sauce. Serve hot.

Makes 6 servings

JAMAICAN JERK SAUCE

6 scallion greens, thinly sliced (reserve the white bulbs for another use)
2 large shallots, minced
2 large cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1/2 Scotch bonnet or habanero chile, seeds and ribs removed, minced
1 tablespoon allspice
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon coarse salt
1 tablespoon (packed) dark brown sugar
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil

In a bowl, combine scallion greens, shallots, garlic, ginger and chile. Set aside.

In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, salt and sugar. Whisk in orange juice, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add scallion mixture and stir to combine. Let rest at least 1 hour before marinating meat and poultry.

Source: All Around The World Cookbook by Sheila Lukins