Ingredients
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 2 teaspoon ground nutmeg
- 2 teaspoon cascabel or ancho chile powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cayenne pepper
- 1 teaspoon freshly ground pepper
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 2 teaspoon ground nutmeg
- 2 teaspoon cascabel or ancho chile powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cayenne pepper
- 1 teaspoon freshly ground pepper
- 1/2 cup cider vinegar
- 1/2 cup water
- 3/4 cup soy sauce
- 3/4 cup canola oil
- 1 cup sliced red onions
- 1/4 cup sliced jalapeno peppers or 1 tablespoon diced scotch bonnet peppers, stems and seeds removed
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 2 teaspoon ground nutmeg
- 2 teaspoon cascabel or ancho chile powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cayenne pepper
- 1 teaspoon freshly ground pepper
- 1/2 cup cider vinegar
- 1/2 cup water
- 3/4 cup soy sauce
- 3/4 cup canola oil
- 1 cup sliced red onions
- 1/4 cup sliced jalapeno peppers or 1 tablespoon diced scotch bonnet peppers, stems and seeds removed
- 1 habanero chile, stems and seeds removed
- 2 tablespoon white wine vinegar
- 2 tablespoon six-ounce cans pineapple juice
- 1/4 cup brown sugar
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 2 teaspoon ground nutmeg
- 2 teaspoon cascabel or ancho chile powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cayenne pepper
- 1 teaspoon freshly ground pepper
- 1/2 cup cider vinegar
- 1/2 cup water
- 3/4 cup soy sauce
- 3/4 cup canola oil
- 1 cup sliced red onions
- 1/4 cup sliced jalapeno peppers or 1 tablespoon diced scotch bonnet peppers, stems and seeds removed
- 1 habanero chile, stems and seeds removed
- 2 tablespoon white wine vinegar
- 2 tablespoon six-ounce cans pineapple juice
- 1/4 cup brown sugar
- 1/2 pineapple, core included, chopped (about 2 cups)
- 2 tablespoon canola oil
Preparation
Baking Directions:
Wash ribs and remove the thin membrane covering the back of the ribs.
Coat ribs evenly with jerk spice.
Arrange ribs in a 17 x 12 x 1-inch baking pan.
Pour wet jerk marinade over ribs.
Cover baking pan with foil and refrigerate overnight.
Remove racks of ribs from marinade.
Bring ribs to room temperature, about 30 minutes.
Brush with habanero vinegar.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas).
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath and cook, covered with lid, until tender, 1. to 2 hours.
Add coals as needed to maintain medium heat.
After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving.
When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shutoff burner.
Grill, covered with lid, until tender, 1. to 2 hours.
After 45 minutes, brush the ribs with the pineapple glaze and brush them two or three more times before serving.
When the ribs are done, they'll be well browned and the meat will have shrunk back from the ends of the bones.
Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
Garnish with pineapple salsa.
