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Ingredients
US|METRIC
4 SERVINGS
- 2 racks pork back ribs
- 8 scallions (coarsely chopped)
- 8 garlic (coarsely chopped)
- 3 scotch bonnet chile (finely chopped, using some seeds)
- 2 cuban peppers (stemmed and deseeded, finely chopped)
- 1 white onion (finely chopped)
- 1/3 cup vegetable oil
- 1/4 cup soy sauce
- 1 1/2 Tbsp. chinese five-spice powder
- 1 1/2 Tbsp. allspice
- 1 Tbsp. lime juice (freshly squeezed)
- 1 Tbsp. kosher salt
- 2 tsp. black pepper
- 1/2 bunch cilantro (chopped)
- 1/2 bunch cilantro
- 1 scotch bonnet (sliced razor thin)
- 1 cup dark brown sugar
- 1 Tbsp. molasses
- 1/2 cup dark rum
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Directions
- 1. In a large mixing bowl, 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 cilantro, mix into a paste.
- 2. Set the spareribs on 2 large rimmed baking sheets, lined with parchment paper and spread the jerk paste all over them. Cover and refrigerate overnight.
- 3. Wrap the ribs and marinade tightly into foil packs and cook for 2 hours in a 300° F degree oven. Remove from oven and allow to cool.
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