Jamaican BBQ Ribs
I just can’t seem to get away from that Caribbean–or should I say, “Florribean” influence; it’s been built into my cooking style ever since my days as a young chef in south Florida. We all need a little spice in our lives, and these jerk-style ribs really get things heated up! Since I’ve always thought that grilling should be easy, these pre-baked ribs can be made days ahead of time, so they’re ready when you are. No problem!
Recipe by: George Stella
- Vegetable oil spray
- 1 tablespoon dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup water
- 2 tablespoons extra virgin olive oil
- 3 pounds pork spareribs (racks cut in half to fit into a gallon zip-lock plastic bag)
- Whisk together all the marinade ingredients in a bowl and place in the plastic bag with the ribs. Chill for at least 1 hour, turning the bag occasionally to marinate evenly.
- Place the rack in the center position and preheat the oven to 290° F. Spray a sheet pan with vegetable oil.
- Remove the ribs from the bag, discard the marinade, and lay the ribs meaty side up on the prepared sheet pan.
- Cover tightly with aluminum foil and bake for about 2 hours, or until meat is almost falling off the bone.
- Remove from the oven and drain any liquid immediately. Place the ribs meaty side down on the grill and grill for just about 5 minutes on each side until well marked and heated through. Cut into individual pieces to serve. (If not grilling right away, cool and refrigerate baked ribs, covered, for up to 3 days or until ready to grill.)
Try using the same marinade for leaner cuts of meats such as boneless, skinless chicken breast, pork tenderloin, or shrimp, and bake, broil, sauté or grill!
Calories: 340 Fat: 27 Net Carbs: 1 Fiber: 0 Protein: 18