Jamaican Baby Back Ribs Recipes

Steps:

• Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
• Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
• Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
• Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
• Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

Steps:

• For seasoning rub, combine all ingredients except ribs and barbecue sauce ingredients in a small bowl; stir well. Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs. Cover; refrigerate overnight.
• Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce.
• For barbecue sauce, melt butter in medium saucepan over medium-high heat. Add onions; cook and stir until softened. Stir in remaining sauce ingredients. Reduce heat to medium-low; simmer 20 minutes, stirring often.
• Place seasoned ribs on grid directly over drip pan. Grill, covered, 1 hour, turning occasionally. Baste ribs generously with barbecue sauce; grill 30 minutes more or until ribs are tender and browned, turning occasionally.
• Bring remaining barbecue sauce to a boil over medium-high heat; boil 1 minute. Serve ribs with remaining sauce.
• OVEN DIRECTIONS:.
• Preheat oven to 350*. Prepare ribs as directed in step 1. Place ribs in foil-lined roasting pan. Cover with foil; bake 1 hour. Uncover, baste with barbecue sauce. Bake, uncovered, 30 minutes more. Contine as directed in step 5.

Steps:

• Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
• Place ribs in a pyrex or other nonreactive roasting pan.
• Pour rum over ribs, turning a few times to coat evenly.
• Cover and place in fridge, turning once every hour for 4 hours total.
• Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
• Divide jerk spice blend.
• Drain ribs and pat dry with a paper towel.
• Take one batch of jerk spice blend and rub into rib racks-both sides.
• Wrap with plastic wrap and return to fridge for 1 hour.
• WASH YOUR HANDS WELL.
• Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
• Heat to medium, medium hot.
• Add chips and place ribs on hot grates over drip pan.
• Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
• When done remove racks to a platter.
• Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
• You can thank Steven Raichlen for this amazing recipe!