Jamaican-Style Jerk Spareribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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On Jamaica's Boston Beach, grill masters slowly cook a side of jerk pork for hours, until the skin is crispy and the meat is moist and flecked with succulent bits of fat. I've refined the idea a bit here by using spareribs and by cutting back on some of the fat before grilling by parboiling the ribs.The spareribs need to marinate overnight, so plan accordingly. Ingredients:
7 pounds pork spareribs, trimmed of excess fat |
8 medium scallions, coarsely chopped |
8 large garlic cloves, coarsely chopped |
3 scotch bonnet chiles with some of their seeds, coarsely chopped |
1 small onion, coarsely chopped |
1/3 cup vegetable oil |
1/4 cup soy sauce |
1 1/2 tablespoons chinese five-spice powder |
1 1/2 tablespoons freshly ground allspice |
1 tablespoon fresh lime juice |
1 tablespoon kosher salt |
2 teaspoons freshly ground pepper |
Directions:
1. In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.
2. In a food processor, combine the chopped scallions with the garlic, chiles, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and process the mixture to a paste.
3. Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.
4. Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.
5. Wine Recommendation: A fruity, spicy Zinfandel will stand up to the heat in this dish. Choose one with low levels of oak and alcohol, since fiery spices exaggerate both qualities in a wine. Look for the 1999 Cartlidge & Brown. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.
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