Jerk Seasoned Baby Back Ribs
Infuse your ribs with the flavors of the Caribbean. Baby back pork ribs marinated in dark rum then coated in a dry rub made with Jamaican spices.
Jerk Seasoned Baby Back Ribs
Ribs
3 to 4 pounds baby back pork ribs, trimmed and membrane removed
2 cups dark rumJerk Seasoning Rub
1 to 3 teaspoons scotch bonnet or habanero chile powder, to taste
2 tablespoons dried chives
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon sea salt, or kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmegGrilling
2 cups wood chips, soaked in water for 1/2 hour before grilling; drainedDirections
Place ribs in a very large nonreactive dish. Pour rum over ribs; turn to coat. Cover with plastic wrap; marinate refrigerated 4 hours, turning once during marinade time.Meanwhile, place all Jerk seasoning rub ingredients in small bowl; mix well.
1 hour before grilling time, remove ribs from marinade and pat dry; discard marinade. Sprinkle ribs evenly with half of seasoning rub; patting lightly to coat. Cover and refrigerate for 1 hour.
Prepare a charcoal fire or preheat gas grill for indirect grilling over medium heat. Add 1 cup soaked wood chips to coals or smoker box. Place ribs on grill; cover and smoke-cook ribs for 1 hour. Turn ribs and add remaining wood chips to coals or smoker box. Cover and continue smoke-cooking ribs for 1/2 to 1 hour, or until meat is very tender and has pulled back from the bone. Transfer ribs to serving platter and season with remaining spice rub. Serve immediately. 4 servings.
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