Jamaican Jerk Ribs

Total Time: 6 hrs 30 mins Preparation Time: 5 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 racks lamb baby back ribs, 5 pounds total
• 2 cups dark rum
• 4 tablespoons habanero chili powder
• 4 tablespoons dried chives
• 2 tablespoons dried onion flakes
• 2 tablespoons coarse sea salt
• 4 teaspoons ground coriander
• 4 teaspoons ground ginger
• 2 teaspoons thyme
• 2 teaspoons black pepper
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

• 1 remove silver from the backs of ribs. i use pliers to get a grip on one corner and pull hard to remove.
• 2 place ribs in a pyrex or other nonreactive roasting pan.
• 3 pour rum over ribs, turning a few times to coat evenly.
• 4 cover and place in fridge, turning once every hour for 4 hours total.
• 5 meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
• 6 divide jerk spice blend.
• 7 drain ribs and pat dry with a paper towel.
• 8 take one batch of jerk spice blend and rub into rib racks-both sides.
• 9 wrap with plastic wrap and return to fridge for 1 hour.
• 10 wash your hands well.
• 11 prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
• 12 heat to medium, medium hot.
• 13 add chips and place ribs on hot grates over drip pan.
• 14 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.
• 15 when done remove racks to a platter.
• 16 sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
• 17 you can thank steven raichlen for this amazing recipe!