Jerk Pork Ribs
Move over, chicken; jerk makes for some fine swine.
Why This Recipe Works
Although many American cooks employ jerk seasoning as a spicy coating for grilled chicken, it was originally used in Jamaican cooking to season pork. As a nod to this, we developed a recipe for boldly seasoned jerk pork ribs. We chose St. Louis–style spareribs for their uniform shape, a quality that helps them cook evenly. Letting the ribs marinate in our jerk paste for at least 1 hour infused them with fiery yet fruity flavor. Roasting them in a low 275-degree oven for 4 hours turned them meltingly tender. And brushing them with another coat of jerk paste cut with tangy vinegar gave them a bright, fresh crust.