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Jamaican Ribs

5 star rating
 

Submitted by: jwild10

 

Photo by: Katy Stovall

A spicy-hot dry rub of coriander, ginger, garlic, onion, chili flakes and pepper is complimented with a glaze of dark rum, pineapple and brown sugar.
 

Ingredients

  • 3 racks pork baby back ribs
  • Dry Rub:
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons chili flakes, or to taste
  • 1/4 cup dark brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1-2 tablespoons kosher salt, or to taste
  • 1 tablespoon cracked black pepper, or to taste
  • Glaze:
  • 2 cups dark rum
  • 1 cup pineapple juice
  • 1 cup fresh pineapple, fine dice
  • 1/3 cup dark brown sugar
  • Apple wood chips
  • Fresh cilantro (to garnish)

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Method

Remove skin from back of ribs, if present. Mix all dry rub ingredients in a bowl; rub desired amount onto ribs on both sides. Cover and let stand 1 hour in refrigerator. Prepare grill for indirect heat. Soak, then add wood chips. Add ribs. Cover and grill 2-3 hours. Glaze: Add rum, pineapple juice, pineapple and brown sugar to saucepan; cook, uncovered, over low heat until reduced by about half and the consistency of a glaze. Brush glaze on ribs during last 5 minutes of cooking. Remove ribs from grill; cover and let rest a few minutes. Brush with another coat of glaze; garnish with cilantro.

 

Notes: Store remaining dry rub in a covered container for use another time.

 

Number of Servings: 4-6

 

Submitted by: jwild10 ()

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