JERK RIBS

Ingredients

• 4 Scotch bonnet peppers 
• 6 garlic cloves
• 2 tbsp vegetable oil
• 1/2 cup light brown sugar
• 2 tbsp allspice
• 1 tbsp ground thyme
• 1 tsp nutmeg
• 1 tsp ground cinnamon
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3-4 lbs of pork baby back or spare ribs

Instructions

• 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.

For the Grill

• If you like it low and slow, set up the grill and preheat to 225°F. Add smoker chips per package instructions if using. 
• When the wood begins to smoke, unwrap the ribs and place on a sheet of aluminum foil bone side down, meaty side up. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. 
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs 
• If you don’t have the time: Set up the grill and preheat to medium (325° to 350°F). 
• Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.

For the Oven

• Preheat oven to 325°F.
  

  Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
  

  At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.