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Jerk Inspired Pork Spare Ribs
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Servings:
4
Author:
DJ Foodie
Prep Time:
1
Cook Time:
6
Total Time:
18
Course:
Main Course
Cuisine:
Jamaican
BBQ
🧂 Ingredients
4 cups
water
3 Tbsp
table salt
2 slabs
pork spare ribs
about 5 lbs. per slab
1 Tbsp
fresh chopped thyme
2 tsp
ground allspice
2 tsp
ground cayenne pepper
2 tsp
fresh ground black pepper
1 tsp
ground cinnamon
1/2 tsp
freshly ground nutmeg
1/2 cup
olive oil
lard, or coconut oil
1 small
onion
diced
8 cloves
garlic
minced
3
limes
4 stalks
green onions
sliced
salt to taste
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Instructions
1
Place 2 cups (480mL) of water in a small saucepan and bring to a quick boil.
Once boiling, whisk the 3 Tbsp (45ml) of salt into the water. Continue whisking
until it dissolves. Remove from the heat, add 2 cups of cold or ice water to the
hot salted water, then place in the refrigerator to chill.
2
Wash the ribs and pat them dry.
3
Peel the membrane from the boney side of the slabs. This can be tricky to start,
but once a corner has been loosened, the rest typically rips right off. This
membrane is a slightly shiny, thick paper-like layer covering the ribs. Slide a
small butter knife (a sharp knife may cut through the membrane) into one corner
of the ribs, just between the meat and membrane. Jiggle, push, and shove the
knife between the meat and membrane, sliding it from side to side, until roughly
1-inch (2.5cm) of membrane has been dislodged enough to grab on to. With a
towel, tightly pinch the flap. With deliberate, consistent force, peel the
membrane off the inside of the slab. It "should" come off in one nice tear. If
it doesn't, continue the prying and pulling process, until the entire membrane
has been removed. Discard the membrane, cut the slab in half (creating to
half-racks), then set the slabs aside. Repeat for the second slab.
4
Place the ribs into a large sealable or vacuum pack bag and place in the
refrigerator.
5
Once the brine has chilled, add the brine to the bag. Remove as much air as
possible, then seal the bag. Place the bag back in the refrigerator and allow it
to sit for about 12 hours. Flip the bag over 2 or 3 times, to ensure even
brining, during this 12-hour period.
6
The next day, set up a smoker (or turn on your oven) and stabilize the
temperature at a range between 225° and 250°F (107° to 121°C).
7
Once the brining period is over, remove the ribs from the bag, discarding the
brine. Wash the brine off the ribs, then pat them dry. Set aside.
8
In a small mixing bowl, combine the thyme, allspice, cayenne, black pepper,
cinnamon, and nutmeg. Mix the ingredients together.
9
Rub half of the spice mixture evenly over the 2 split racks. If you opted to
skip the brining process, season the ribs with some salt, as well. Set the
remaining half of the spice mixture aside.
10
Place the ribs in the smoker, with the meaty side facing up. If using an oven,
place the ribs on a baking tray, with the meaty side up. In both cases, allow
the ribs to cook for 3 full hours.
11
Place the olive oil in a small saucepan, over medium heat. Once the oil begins
to ripple, add the onions and garlic, with a bit of salt. Cook until the onions
start to soften, then begin to lightly darken in color, about 5 to 8 minutes.
Turn off the heat and set aside.
12
Juice the 3 limes, discarding the seeds and peals. Add the lime juice to the
onion mixture, as well as the remaining half of the spice blend. Stir this
mixture together. Before it has a chance to settle, split this mixture in half,
reserving half in the refrigerator.
13
Once the 3 hours are up, remove the ribs from the smoker or oven. Brush the
remaining half of the spiced onion mixture on the outside of the ribs. Then,
place each bundle of ribs in the center of a large piece of parchment paper,
with the meaty side facing down. Even pour the remaining bit of spiced onion
mixture over the ribs. Tightly wrap the parchment bundles together, then wrap in
foil, so the bundles stay together. (The acid in the lime will eat through the
foil, if there’s direct contact. The paper helps prevent this chemical reaction)
14
Place the rib bundles back into the smoker or oven and allow to cook for a
further 2 1/2 hours. At this point, check the ribs. The meat should have
noticeably receded from the bones, exposing roughly 1/2-inch (1cm) of clean bone
ends. Attempt to peel a bit of meat from one of the bones. If it comes off
easily, remove from the oven, still wrapped in its bundle, and set somewhere
warm for about 20 to 30 more minutes. If the meat is still a bit on the tough
side, allow the ribs to continue to cook, testing the meat about every 30
minutes, until the meat comes from the bone, is soft, and shreds easily. Allow
the meat to rest.
15
This step is optional, but it’s nice to add a bit of char to the outside of the
ribs. Turn the heat up on the grill.
16
While waiting for the grill to heat up, take the reserved spicy onion mixture
from the refrigerator and stir in the fresh green onions. Set aside.
17
Just before serving, grill the ribs. The idea is to warm them through and add
some smoky char to the outside. Don’t burn and don’t overcook. Just a minute or
two, on either side.
18
Serve the racks whole, or slice between each rib, divide, pile them up on a
series of plates, and serve with a small side of spiced onion drizzle. Enjoy the
fruits of your labor!
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