2 sheets of American baby back ribs
1 cup of jerk seasoning - wet rub
Jerk barbecue sauce (mix together 1 cup of smokey BBQ sauce with one tbsp of jerk seasoning, below)
6 spring onions
2 tbsp Jamaican allspice - pimento
2 tbsp dried thyme
2 tbsp soft brown sugar
2 cloves of garlic
1 tsp nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1 Scotch Bonnet/habanero chilli, deseeded, or 2 tbsp habanero chilli sauce
Juice of 1 lime
Dash of olive oil
Dash of soy or Worcestershire sauce
Blitz jerk seasoning ingredients together to make a coarse paste.
Marinate the ribs with 1 cup of the jerk rub and leave for 4 hours or preferably overnight.
Preheat oven to 150 degrees and place ribs in a deep tray covered with foil and cook for 2 hours.
Allow ribs to cool down completely, allowing for a clean cut into single pieces. Heat grill or barbecue
and grill on both sides for 3 to 4 minutes, and baste with Jerk BBQ sauce during grilling.
Stack ribs per serve like Jenga pieces. Serve with fresh lime.
Jerk seasoning makes three cups, and keeps well for four weeks.