Jamaican-Style Jerk Spareribs
- SERVINGS: 6
On Jamaica's Boston Beach, grill masters slowly cook a side of jerk pork for hours, until the skin is crispy and the meat is moist and flecked with succulent bits of fat. This version cuts back on some of the fat before grilling by parboiling the ribs. The spareribs needs to marinate overnight, so plan accordingly.
- 7 pounds pork spareribs, trimmed of excess fat
- 8 medium scallions, coarsely chopped
- 8 large garlic cloves, coarsely chopped
- 3 Scotch bonnet chiles with some of their seeds, coarsely chopped
- 1 small onion, coarsely chopped
- 1/3 cup vegetable oil
- 1/4 cup soy sauce
- 1 1/2 tablespoons Chinese five-spice powder
- 1 1/2 tablespoons freshly ground allspice
- 1 tablespoon fresh lime juice
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.
- 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.
- 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.
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. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.