Jerked Pork Spare Ribs – Appetizer Recipe
Oualie Beach Resort’s BBQ Night (Circa 1997)
Oualie Bay, Nevis West Indies
2 Slabs pork spare ribs
1 Bunch chopped spring onions
2 Scotch Bonnet peppers, finely chopped
1 Tablespoon grated fresh ginger
2 Cloves garlic, pressed
1 Freshly squeezed lime
2 Tablespoons vegetable oil
2 tablespoons chopped parsley
1 Tablespoon fresh thyme leaves
2 Teaspoons freshly ground allspice
1 Teaspoon freshly ground nutmeg
1 Teaspoon freshly ground cinnamon
Process all the ingredients (minus the ribs obviously), in a food processor until smooth, and transfer to a container with a tightly fitting lid. This blend of spices may be made up to one week in advance and should be kept refrigerated.
Rub mixture onto all surfaces of ribs. Let the ribs marinade for at least an hour, two hours is even better.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350 degrees F. for 1 1/2 hours). Cut into 1- or 2-rib portions to serve.
I prefer to cook these over a charcoal fire, instead of gas, but both work well. I also put a small aluminium pie pan of water alongside of the ribs for the first hour or so. I find that the moisture makes for a juicier and more tender rib. These can be served with a mango chutney to cool the heat of the Scotch Bonnet peppers.