Intensive and meant to be. All the great stuff takes some effort.
This heavenly pork rib recipe comes from Chef Tanya Holland, owner of 'Brown Sugar Kitchen' and 'The B-Side' located in Oakland, California. It is my go-to baby back pork rib recipe when I am serving a big group at home. These ribs are the right amount of sweet, heat and smoke and my 25-year old son does back flips for them.
Dry Jamaican Jerk Spice Ingredients
Wet Marinade Ingredients
1/2 cup cider vinegar
1/2 cup water
3/4 cup soy sauce3/4 cup canola oil
1 cup sliced red onions
1/4 cup sliced jalapeno peppers or 1 Tbl. diced scotch bonnet peppers. Stems and seeds removed.
Habanero Vinegar Ingredients
1 Habanero chile, stems and seeds removed
2 Tbl. white wine vinegar
Puree chile and vinegar and set aside
Pineapple Glaze: 12 oz. pineapple juice, 1/4 cup brown sugar
Combine pineapple juice and brown sugar in a saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to 1/3.
Pineapple Salsa Ingredients
1/2 fresh pineapple, diced small
1/3 cup red onion, diced
1/3 cup jalapeno seeded peppers, diced
1/3 cup red bell pepper, diced
1/3 cup cilantro, chopped
2 Tbl. canola oil
Juice of 1 lime
Refrigerate until needed.
Wash ribs and remove whitish membrane on back of rib rack. Pat dry.
Coat ribs evenly with dry jerk spice mix. Let rest for 10 minutes to set.
Arrange ribs in a 1-inch baking pan.
Pour wet jerk marinade over ribs, cover well and refrigerate overnight.
After 12 hours, remove ribs racks from marinade.
Bring ribs to room temperature.
Brush ribs with Habanero vinegar.
Prepare grill for cooking over indirect heat with medium-hot charcoal. (Moderate heat for gas.
Cooking depends on whether you are using a charcoal grill or gas grill. Here are the steps for both:
Directions Charcoal Grill
1. Lightly oil grill rack
2. Transfer ribs to area of rack with no coals underneath and cook, with lid, until tender, which will be about one to two hours.
3. Add coals as needed to maintain medium heat
4. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. (Watch out for burning)
5. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
6. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
Directions-Gas Grill
1. Lightly oil grill rack, then transfer ribs to rack above shutoff burner.
2. Grill, covered with lid, until tender, which will be about one to two hours.
3. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. (Watch out for burning)
4. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
5. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. garnish with pineapple salsa.
1 tea. Freshly ground black pepper
Combine all spices in a small bowl
1/2 cup water
3/4 cup soy sauce
1 cup sliced red onions
1/4 cup sliced jalapeno peppers or 1 Tbl. diced scotch bonnet peppers. Stems and seeds removed.
Habanero Vinegar Ingredients
1 Habanero chile, stems and seeds removed
2 Tbl. white wine vinegar
Puree chile and vinegar and set aside
Pineapple Glaze: 12 oz. pineapple juice, 1/4 cup brown sugar
Combine pineapple juice and brown sugar in a saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to 1/3.
Pineapple Salsa Ingredients
1/2 fresh pineapple, diced small
1/3 cup red onion, diced
1/3 cup jalapeno seeded peppers, diced
1/3 cup red bell pepper, diced
1/3 cup cilantro, chopped
2 Tbl. canola oil
Juice of 1 lime
Refrigerate until needed.
Wash ribs and remove whitish membrane on back of rib rack. Pat dry.
Coat ribs evenly with dry jerk spice mix. Let rest for 10 minutes to set.
Arrange ribs in a 1-inch baking pan.
Pour wet jerk marinade over ribs, cover well and refrigerate overnight.
After 12 hours, remove ribs racks from marinade.
Bring ribs to room temperature.
Brush ribs with Habanero vinegar.
Prepare grill for cooking over indirect heat with medium-hot charcoal. (Moderate heat for gas.
Cooking depends on whether you are using a charcoal grill or gas grill. Here are the steps for both:
Directions Charcoal Grill
1. Lightly oil grill rack
2. Transfer ribs to area of rack with no coals underneath and cook, with lid, until tender, which will be about one to two hours.
3. Add coals as needed to maintain medium heat
4. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. (Watch out for burning)
5. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
6. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
Directions-Gas Grill
1. Lightly oil grill rack, then transfer ribs to rack above shutoff burner.
2. Grill, covered with lid, until tender, which will be about one to two hours.
3. After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving. (Watch out for burning)
4. When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
5. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. garnish with pineapple salsa.
