INGREDIENTS
SPARERIBS
2 racks of pork spare ribs Lime wedges for serving Jerk Seasoning
12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in) 2 bunches scallions, chopped 6 cloves garlic, chopped 2 in. piece of fresh ginger, thinly sliced 1/3 cup chopped fresh cilantro 2 tsp fresh or dried thyme 2 tbsp brown sugar 4 tsp coarse salt 1 tsp ground all-spice 1 tsp ground cinnamon 1 tsp ground black pepper 1/4 cup vegetable oil 1/4 cup dark rum 2 tbsp soy sauce
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DIRECTIONS
Combine the chiles, scallions, garlic, ginger, cilantro, thyme, brown sugar, cinnamon, and allspice in a food processor and chop. Then add vegetable oil, soy sauce, rum, salt, and pepper to the chopped mixture and puree the ingredients to a paste. Trim the ribs of fat and then use a butter knife to pry the membrane loose from the back of ribs. Then grip the membrane with a towel and pull it off. Pour half of seasoning over each side of the ribs and spread evenly before allowing to marinate at least 4 hours. Light Pit Barrel® according to instructions. Insert meat hook through the rack of ribs approximately 3 ribs down and hang in Pit Barrel®. Allow to cook about 4 hours. Use hook tool to carefully remove ribs and hooks from Pit Barrel®. Serve with lime if desired.
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