JERK RIBS
Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.
Provided by Sam Sifton
Categories dinner, roasts
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
- Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
- Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.
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Golam Azom
[email protected]The ribs were good, but I found the jerk seasoning to be a bit overpowering. I think I'll try using less of it next time.
Hoormahaveera
[email protected]These ribs were a bit too spicy for me, but my husband loved them. He said they were the best jerk ribs he's ever had.
Alexander Pearce
[email protected]I love jerk ribs and this recipe did not disappoint. The ribs were fall-off-the-bone tender and the sauce was delicious. I will definitely be making these again.
Haroon jutt
[email protected]These ribs were really good. The jerk seasoning was flavorful and the ribs were cooked perfectly. I would definitely make these again.
Dr Moin Msd
[email protected]I've made these ribs a few times now and they are always a hit. The jerk seasoning is perfect and the ribs are always fall-off-the-bone tender. I highly recommend this recipe.
Ajabgul Jeho
[email protected]These ribs were amazing! The meat was so tender and flavorful. I loved the combination of spices in the jerk seasoning. I will definitely be making these again.
Victor Du magaz
[email protected]The ribs were good, but I found the jerk seasoning to be a bit overpowering. I think I'll try using less of it next time.
Mohamed Mubarik
[email protected]These ribs were a bit too spicy for me, but my husband loved them. He said they were the best jerk ribs he's ever had.
alina cojuhari
[email protected]I love jerk ribs and this recipe did not disappoint. The ribs were fall-off-the-bone tender and the sauce was delicious. I will definitely be making these again.
Lakendria Winters
[email protected]These ribs were really good. The jerk seasoning was flavorful and the ribs were cooked perfectly. I would definitely make these again.
Gresham Dacco
[email protected]I've made these ribs a few times now and they are always a hit. The jerk seasoning is perfect and the ribs are always fall-off-the-bone tender. I highly recommend this recipe.
Syamkela Samkerh
[email protected]These ribs were amazing! The meat was so tender and flavorful. I loved the combination of spices in the jerk seasoning. I will definitely be making these again.
Richard Hanley
[email protected]The jerk seasoning was fantastic, but the ribs were a bit dry. I think I'll try cooking them for a little less time next time.
Angelina Webb
[email protected]I'm not usually a fan of jerk ribs, but I was pleasantly surprised by this recipe. The ribs had a great flavor and the sauce was delicious. I'll definitely be making these again.
Saju 0007
[email protected]These ribs were a hit at my last barbecue. Everyone raved about them. The jerk seasoning was spot-on and the ribs were cooked to perfection. I'll definitely be making these again.
Lokesh Bhandari
[email protected]I've tried my fair share of jerk ribs, but this recipe takes the cake. The meat was fall-off-the-bone tender and the sauce had a fantastic depth of flavor. This is definitely a keeper!
S_K Gaming
[email protected]Holy moly, these jerk ribs are off the charts! The flavors are so bold and perfectly balanced, with just the right amount of heat. My family devoured them in minutes and demanded seconds.