2 bunches scallions, roots removed, thinly sliced green and white parts
3 ounces Scotch bonnet peppers or habaneros, stemmed, seeded for less spice and minced
1 ounce fresh thyme leaves, minced
1 cup canola oil
2 ounces dark rum
Juice and zest of 2 limes
6 tablespoons brown sugar
4 tablespoons salt
2 tablespoons crushed or freshly ground allspice berries
1-inch piece fresh ginger, peeled and finely grated
4 racks baby back pork ribs
Sliced scallions, for garnish
You can make the Jamaican jerk marinade or use a store-bought version, such as Jule's Gourmet. Although you can use habaneros for this recipe, they have a little more heat without the fruity flavor of the Scotch bonnet pepper. For beginners, Durney recommends the Weber Smokey Mountain or Big Green Egg.
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