Sweet And Spicy Jerk Ribs Food

JERK PORK JAMAICAN RIBS

Steps:

• Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
• Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

SWEET AND SPICY SHORT RIBS

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

SWEET AND SPICY JERK RIBS

Steps:

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

SWEET-AND-SPICY BABY BACK RIBS

Steps:

• Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
• Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams

SWEET AND STICKY PORK RIBS

Steps:

• For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
• For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
• To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

SWEET-AND-SPICY RIBS

Steps:

• Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
• Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
• Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
• Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
• Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
• Do Ahead
• Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.

JERK BABY BACK RIBS WITH PINEAPPLE SALSA

Steps:

• To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)
• To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)
• To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)
• To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)
• To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.
• Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.
• Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.
• To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.
• To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.
• After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.

JERK RIBS

Steps:

• Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
• Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
• Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
• Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
• Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.