Jerk Ribs

Ingredients

• 2 racks St. Louis–cut pork spare ribs (or baby backs)
• ¼ cup Jerk Spice
• 2 T yellow mustard (binder)
• 1 cup Jamaican Jerk Sauce, plus more for serving
• 2 T honey or brown sugar
• Juice of 1 lime
• Optional: a handful of whole allspice berries (pimento), soaked, for the smoke
• Scallions and lime wedges to finish

Instructions

1. Pull the membrane off the back of the ribs. Brush lightly with mustard and season all over with Jerk Spice. Rest 1 hour, or overnight in the fridge.
2. Set up a smoker or grill for indirect heat at 275°F. Toss the soaked allspice berries on the coals for a pimento-wood flavor.
3. Smoke bone-side down about 3 hours, until the bark is set and deep mahogany.
4. Wrap in foil with a splash of jerk sauce and cook 1–1½ hours more, until a probe slides in easily (about 200°F).
5. Whisk the jerk sauce with the honey and lime. Unwrap the ribs, brush with the glaze and cook uncovered 15–20 minutes to set it. Glaze once more.
6. Rest 10 minutes, slice between the bones and finish with scallions and lime.

Plating

Serve with rice and peas, festival dumplings or grilled plantains, with extra jerk sauce on the side.

Pairings

Same flavors on chicken: Jamaican Jerk Chicken.