Ingredients
Scale
- 1 slab pork spare ribs
- 1/4 cup Caribbean seasonings. I used Malcom’s Jammin’ Jerk rub.
Jerk BBQ Sauce (adapted from HowToBBQRight)
- 2 Tbsp unsalted butter
- 2 scallions, thinly sliced (white parts only)
- 5 garlic cloves, minced
- 1 habanero, finely chopped
- 1 cup mango-pineapple juice
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1/4 cup Mike’s Hot Honey
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Frank’s Red Hot
- 1/4 cup Worcestershire Sauce
- 2 limes, juiced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
Make the Sauce
- Melt butter and sauté garlic, green onions and habanero pepper for 2-3 minutes, until soft.
- Add remaining ingredients, bring to a simmer and cook for 20-30 minutes, until thickened slightly. See notes.
Prepare the Spare Ribs
- Remove the membrane from the back of the ribs and season on both sides with Jerk seasoning.
The Cook
- Prepare grill for indirect cooking at 250 degrees using cherry wood for smoke flavor.
- When grill is up to temperature, place ribs on the grill and cook for 4 hours, untouched.
- After 4 hours, begin basting the ribs with the Jerk sauce every 20 minutes over the final hour.
- After 5 total hours, the ribs will be done and the sauce will be tacky. Remove to a cutting board to rest for 15 minutes.
- Slice between the bones and serve.
Notes
- If not thickened enough, use a cornstarch slurry. In a separate bowl, combine 2 teaspoons cornstarch and 2 teaspoons water. Add mixture to sauce.