Jamaican-Style Jerk Spareribs

By JDARK

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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.

Step 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.

Step 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.

Step 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.