Directions

1. Make the jerk marinade: Place vegetable oil, soy sauce, jalapeños, onion, scallions, parsley leaves, fresh thyme, garlic, ginger, fresh thyme, brown sugar, allspice, dried thyme, kosher salt, cinnamon, black pepper, and ground cloves in a blender or food process and process until smooth, about 1 to 2 minutes. Marinade should be thick but a spreadable paste in consistency. If marinade is too thick, add 1 tablespoon of water at a time to achieve a spreadable paste. Reserve 1/4 cup of jerk for the basting and the remainder can be used as dipping sauce.
2. Trim the ribs by placing the rack on a cutting board with the bottom facing up. Starting at one corner, slip a dull knife under the membrane and carefully dig underneath to lift and loosen the membrane. Using a paper towel (because the membrane is slippery), begin pulling to remove it. (Small note: You can also request the butcher to do this.)
3. Drizzle a few drops liquid smoke on to the rack then smear the rack with jerk marinade. Wrap the ribs in plastic wrap and refrigerate for at least four hours or up to overnight. Save the remaining jerk sauce for basting and serving.