Jerk Pork Ribs

Name: Jerk Pork Ribs
Yield: Serves 4 to 6
Ingredients: 8 , scallions, chopped coarse; 1/4 cup, vegetable oil; 1/4 cup, molasses; 3 tablespoons chopped, fresh ginger; 2 tablespoons, ground allspice; 1—2 , habanero chiles, stemmed; 3 , garlic cloves, peeled; 1 tablespoon, dried thyme; 1 tablespoon, salt; 5 - 6 pounds, pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed; 3 tablespoons, cider vinegar; , Lime wedge

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Appears in Cook's Country December/January 2018

Main Courses

Pork

SERVES4 to 6

TIME4¾ to 5¼ hours, plus 1 hour marinating and 20 minutes resting

WHY THIS RECIPE WORKS

Although many American cooks employ jerk seasoning as a spicy coating for grilled chicken, it was originally used in Jamaican cooking to season pork. As a nod to this, we developed a recipe for boldly seasoned jerk pork ribs. We chose St. L...

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