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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Arshe love rabbi
[email protected]These ribs were a bit too spicy for my taste, but they were still very good. I would recommend using less jerk seasoning if you don't like spicy food.
Oyeyemi Dorcas Atobaje
[email protected]I'm not a big fan of ribs, but these jerk ribs were amazing! The flavor was perfect, and the ribs were fall-off-the-bone tender.
rachel simpson
[email protected]These ribs were so easy to make, and they turned out so delicious! I will definitely be making them again.
Misa Pham
[email protected]I've made this recipe several times, and it's always a hit. The ribs are always tender and flavorful.
angie l
[email protected]These ribs were a huge disappointment. The marinade didn't have much flavor, and the ribs were tough and dry.
Anowar bangla
[email protected]I found this recipe to be a bit bland. I added some extra jerk seasoning and cooked the ribs for a little longer, and they turned out much better.
Aaditya Pujara
[email protected]These jerk ribs were a bit too spicy for me, but my husband loved them. He said they were the best ribs he's ever had.
Teguh Santoso
[email protected]I'm not usually a fan of jerk seasoning, but these ribs were delicious! The marinade was well-balanced, and the ribs were cooked perfectly.
eafzal khan
[email protected]These ribs were easy to make and turned out great! The jerk seasoning was perfect.
michael awele Junior
[email protected]I made these ribs for my family, and they loved them! The marinade made the ribs so tender and juicy.
Silas Sly
[email protected]The jerk seasoning was so flavorful, and the ribs were cooked to perfection. I would definitely recommend this recipe.
Clare Muhatia
[email protected]These ribs were amazing! I followed the recipe exactly, and they turned out perfectly. I'll definitely be making them again.
Judith thy daughter of judah
[email protected]I've tried a lot of jerk rib recipes, but this one is by far the best. The marinade is perfect, and the ribs come out so juicy and flavorful.
Dipu Paul
[email protected]These jerk ribs were a hit at my last barbecue! The flavor was amazing, and the ribs were fall-off-the-bone tender. I'll definitely be making them again.