Jerk Baby Back Ribs Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
2 hours, 20 minutes
Servings:
8 servings
Ingredients
  • ¼ cup molasses
  • 2 tablespoons dark brown sugar
  • 2 tablespoons ground allspice, preferably Jamaican
  • 2 tablespoons dark rum
  • 1 tablespoon lime juice
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 garlic cloves, smashed
  • 4 to 5 Scotch bonnet peppers, stemmed
  • 2 scallions, trimmed and roughly chopped
  • 6 pounds (2 racks) baby back ribs
Directions
  1. In a blender, purée all the ingredients, except for the ribs, until smooth. Place the ribs in a large bowl and pour the marinade over them. Using gloves, rub the marinade on the ribs. Cover the bowl with plastic wrap and refrigerate overnight.
  2. The next day, heat the oven to 325° and line a sheet pan with foil and a baking rack. Place both racks of ribs on the prepared sheet pan and cover with foil. Roast until tender, 2 to 2½ hours. Remove the foil and let cool completely.
  3. Transfer all the pan drippings to a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, 10 to 12 minutes. Then let cool. Brush half of the mixture over the cooled racks of ribs.
  4. Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium heat. Grill the ribs, flipping often, basting them with the remaining marinade until lightly charred and warmed through, 8 to 12 minutes. Then serve.