Ingredients Jump to Instructions ↓

  1. 7 pounds pork spareribs, trimmed of excess fat

  2. 8 medium scallions, coarsely chopped

  3. 8 large garlic cloves, coarsely chopped

  4. 3 Scotch bonnet chiles with some of their seeds, coarsely chopped

  5. 1 small onion, coarsely chopped

  6. 1/3 cup vegetable oil

  7. 1/4 cup soy sauce

  8. 1 1/2 tablespoons Chinese five-spice powder

  9. 1 1/2 tablespoons freshly ground allspice

  10. 1 tablespoon fresh lime juice

  11. 1 tablespoon kosher salt

  12. 2 teaspoons freshly ground

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.

  2. In a food processor, combine the chopped scallions with the garlic, chiles, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and process the mixture to a paste.

  3. 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.

  4. 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. Wine Recommendation: A fruity, spicy Zinfandel will stand up to the heat in this dish. Choose one with low levels of oak and alcohol, since fiery spices exaggerate both qualities in a wine. Look for the 1999 Cartlidge & Brown. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.


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