Ingredients:
10 pounds baby back pork spareribs
10 scallions, coarsely chopped
8 garlic cloves, coarsely chopped
4 Scotch bonnet chilies with seeds, coarsely chopped
1 small onion, coarsely chopped
1/3 cup vegetable oil
1/4 cup soy sauce
3 tablespoons allspice
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
3 tablespoons fresh lime juice
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
Cooking Instructions:
In a large pot of boiling water, cook the spareribs over medium heat for 30 minutes. Drain and let cool.In a food processor, combine the chopped scallions with the garlic, chilies, onion, vegetable oil, soy sauce, spices, lime juice, salt and pepper and process the mixture to a paste.Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.
This post was written by Nadine Nelson, Chef and Owner, Global Local Gourmet . Cooking Up Delicious Adventures Far from Expected Yet Close to Home, go check her out! http://globallocalgourmet.tumblr.com
