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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