Jerk Ribs

Recipe courtesy of Kelis
Show: Saucy & Sweet Episode: Saucy & Sweet

Photo: Jerk Ribs

TOTAL TIME: 3 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

JERK SAUCE:
  • 1 to 2 Scotch bonnet or habanero peppers, seeded or whole
  • 1 bunch scallions, coarsely chopped
  • 1 bunch fresh thyme
  • Coarse ground black pepper
    RIBS:
    • 1/2 cup brown sugar
    • 1 tablespoon whole caraway seeds
    • 1 tablespoon granulated garlic
    • 1 tablespoon kosher salt
    • 1 teaspoon cayenne pepper
    • Sprinkle smoked paprika
    • Four 8-to 10-ounce racks of ribs
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    Directions

    For the sauce: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes.

    For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes.

    Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.

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    5

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    • on July 01, 2014

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      Everything about this dish can be set up the day before so you just pop it in the oven. The flavors all blended well and the house smelled terrific. I followed the times and temperatures exactly and everything came out perfect. Holds well too. Makes a fantastic change from slathered on BBQ sauce.

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