Jalapeno Jerk Baby Back Ribs Dated 1987
From chefmeow 15 years ago
- 150 minutes to make
- Serves 12
This is a recipe that my catering friend and I came up with when we were asking to cater a spicy barbeque.
Ingredients
- 4 racks baby back pork ribs shopping list
- 1 quart pineapple juice shopping list
- 1 bunch fresh cilantro washed and coarsely chopped shopping list
- 8 jalapeno peppers thinly sliced shopping list
- Glaze: shopping list
- 2 cups pineapple juice shopping list
- 1/2 cup rice vinegar or cider vinegar shopping list
- 3 tablespoons brown sugar shopping list
- 3 tablespoons butter shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- Dry Jerk Seasoning: shopping list
- 3 tablespoons dark brown sugar shopping list
- 1-1/2 tablespoons coarse salt shopping list
- 1-1/2 tablespoons ground coriander shopping list
- 1-1/2 teaspoons freshly ground black pepper shopping list
- 1-1/2 teaspoons garlic powder shopping list
- 1-1/2 teaspoons onion powder shopping list
- 1-1/2 teaspoons dried thyme shopping list
- 1-1/2 teaspoons ground allspice shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon cayenne pepper shopping list
How to make it
- Remove thin papery membrane from back of each rack of ribs.
- Place ribs in a large non reactive roasting pan.
- Pour pineapple juice over them and add cilantro and jalapenos.
- Let ribs marinate in the refrigerator covered for 3 hours.
- Place 2 cups pineapple juice, vinegar, brown sugar, butter and black pepper in heavy saucepan.
- Turn heat to high and bring to a boil then leg glaze boil until syrupy and reduced to 1 cup.
- Stir occasionally with a wooden spoon then set aside.
- Drain marinade off ribs and discard marinade.
- Blot ribs dry with paper towels then sprinkle jerk seasoning all over meat with your fingertips.
- Set up grill for indirect grilling and preheat to medium.
- If using a charcoal grill place large drip pan in the center.
- When ready to cook place ribs on a rib rack in center of the hot grate over pan away from heat.
- Cover grill and cook ribs until tender about 1-1/2 hours.
- After 45 minutes brush ribs with glaze and brush them 3 more times before serving.
- If using a charcoal grill after 1 hour you’ll need to add 12 fresh coals to each side.
- Transfer cooked ribs to platter or cutting board.
- Serve as whole racks or carve into individual ribs and serve with glaze on the side.
People Who Like This Dish 3
- madmommy Wayne, PA
- tamii Palmdale, CA
- bayoucook Gautier, MS
- chefmeow Garland, TX
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madmommy
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" It was excellent "