The distinctive flavor of jerk seasonings create a bold flavor for these ribs. Set the atmosphere by playing some steel drum music in the background, and serve the ribs with fresh tropical fruits, beans and rice.
2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
2 teaspoon black pepper
1 teaspoon cayenne
- In small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs.
- 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°F | 175°C for 1 1/2 hours).
- Cut into 1 or 2-rib portions to serve.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.