recipes

Friday, April 8, 2016

JAMAICAN JERK RIBS in the crockpot

For the jerk seasoning:

  • 12 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)
  • 2 bunches OF scallions, trimmed and rough chopped
  • 6 cloves garlic, peeled and rough chopped
  • A 2 inch piece of fresh ginger, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 2 teaspoons fresh or dried thyme
  • 2 tablespoons brown sugar
  • 4 teaspoons coarse salt (kosher or sea)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup dark rum
  • 2 tablespoons soy sauce

  • 2 racks of spare ribs (6 to 8 pounds)
  • Spray 5- to 6-quart slow cooker with cooking spray. 

    • Brush ribs with oil; rub all over with jerk seasoning. 
    • Place ribs in slow cooker.  stir together sauce and  pour over ribs.
    • Cover; cook on Low heat setting 7 to 8 hours. Remove ribs from slow cooker to plate or cutting board; cut into serving pieces. Serve with sauce from slow cooker.
    mix all seasonings together in a blender

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