Jerk Ribs with Brown Sugar Rub
- 2 racks of pork ribs (preferable St. Louis Style Ribs, 2-3 pounds each)
- 1 Tablespoon kosher salt
- 1 teaspoon smoked paprika
- ½ cup brown sugar rub
- ½ cup toasted sesame oil
- ¼ cup molasses
- 2 tablespoons soy sauce
- 2 teaspoons ground allspice
- 4-6 garlic cloves, peeled
- 1-2 Scotch bonnet or habanero peppers, seeded or whole (using the seeds will make the sauce very spicy)
- 1 bunch scallions, trimmed and coarsely chopped
- 1 bunch fresh thyme sprigs
- ½ teaspoon black pepper
- Cup light or dark brown sugar
- 2 Tablespoons whole caraway seeds
- 2 Tablespoons granulated garlic
- 2 Tablespoons kosher salt
- 2 Teaspoons cayenne pepper
Steps for Ribs
1- Position 2 oven racks in the center and preheat the oven to 400 degrees
2- Season both sides of the ribs with salt. Stir the smoked paprika into the spicy rub and coat both sides of the ribs with the rub. Place the ribs, bone side down, in a large baking dish. Cover the dish tightly with foil and roast the ribs on the center rack for 2 to 2.5 hours, rotating the baking dish from the top to the bottom racks halfway through so they cook evenly. The ribs are done when the meat separates easily from the bone.
3- While the ribs roast, make the jerk sauce. Combine all the ingredients in the jar of a blender or the bowl of a food processor fitted with a metal blade and puree until smooth. Transfer the jerk mixture into a saucepan and bring to a boil over high heat. Reduce the heat and simmer the sauce until it darkens in color, 10-15 minutes.
4- Remove the ribs from the oven, but do not turn it off. Remove the foil but don’t discard it. Using a basting brush or the back of a spoon, coat the ribs evenly with the jerk sauce. Cover the dish with the foil again and roast the ribs for 15 minutes more. Serve the ribs with the rest of the sauce on the side.
Steps for Rub
1-Mix all ingredients in a medium bowl. Use immediately or store in an airtight container at room temperature for up to several months.
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