Jerk-Spiced Ribs

Jerk-Spiced Ribs

from foodandwine.com
Dinner
1109 kcal / serving

Pork spareribs take on deep flavor thanks to a jerk spice seasoning filled with warm spices and a touch of sugar.

Ingredients

  • 4 teaspoonslight brown sugar
  • 2 ½ teaspoonsground allspice
  • 2 ½ teaspoonskosher salt
  • 2 ½ teaspoonspaprika
  • 2 teaspoonsground ginger
  • 1 ½ teaspoonsdried thyme
  • 1 teaspoonblack pepper
  • 1 teaspoonground cinnamon
  • ½ teaspooncayenne pepper
  • ½ teaspoonground nutmeg
  • 1rack pork spareribs, membrane removed
  • jerk spice
  • ¾ teaspoonkosher salt
  • 4bay leaves
  • 4cinnamon sticks
  • 2fresh scotch bonnet chiles or habanero chiles, halved lengthwise
  • 1piece fresh ginger, unpeeled and halved lengthwise
  • 1 bunchscallions (about 8 scallions), trimmed
  • 1 bunchthyme sprigs, plus more for garnish
  • 2 tablespoonswhole allspice
  • canola oil, for grilling

Directions

  1. 1

    Make the jerk spice Stir together all ingredients in a small bowl.

  2. 2

    Make the ribs Sprinkle ribs evenly with jerk spice and salt; rub thoroughly to ensure an even coating. Cover and refrigerate at least 12 hours or up to 24 hours.

  3. 3

    Layer 2 (about 3-foot-long) sheets of heavy-duty aluminum foil on a work surface. Arrange bay leaves, cinnamon sticks, chiles, ginger, scallions, thyme, and allspice evenly over center of foil in a rectangle about the size of the slab of ribs. Place ribs, meat side down, over aromatics. Wrap tightly in foil. Let stand at room temperature while grill preheats.

  4. 4

    Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes or lump charcoal. When charcoal is covered with gray ash, pour evenly onto bottom grill grate, and then push to 1 side of grill. Cover grill, and adjust vents as needed to maintain a temperature of 250°F to 275°F.

  5. 5

    Set rib packet, meat side down, on side of grill without coals. Grill, covered, until meat is tender but not falling off the bone, about 2 hours and 30 minutes. (If temperature drops below 250°F, add additional lit charcoal to grill.) During the final 20 minutes of cooking, light a charcoal chimney starter filled halfway with briquettes.

  6. 6

    Remove rib packet from grill. Open bottom vent of grill completely. When charcoal in chimney starter is covered with gray ash, pour evenly onto bottom grill grate. Coat top grate with oil. Remove ribs from foil packet; discard aromatics or reserve for garnish.

  7. 7

    Place ribs on oiled grate, meat side down. Grill, uncovered, until slightly charred, about 3 minutes. Transfer ribs to a cutting board, and let rest 5 minutes. Cut into individual ribs, and transfer to a serving platter. Garnish with thyme sprigs and reserved aromatics, if desired.