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Jerked Ribs

Yield 6 servings


  • 6 pounds baby pork spareribs
  • 1 medium onion, quartered
  • 2 cloves
  • 1 bay leaf
  • 6 celery leaves
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil, divided
  • Jerk Seasoning
  • 1 cup water
  • 2 tablespoons lemon juice

How to Make It

  1. Cut ribs into 2- to 3-rib sections.

  2. Bring ribs, next 6 ingredients, and water to cover to a boil in a large Dutch oven over high heat. Reduce heat, simmer 30 minutes or until tender. Drain.

  3. Rub ribs with 1 tablespoon oil. Set aside 1 tablespoon Jerk Seasoning; rub ribs evenly with remaining Jerk Seasoning, and place in a large pan. Cover and chill 1 hour.

  4. Stir together 1 cup water, remaining 2 tablespoons oil, lemon juice, and 2 teaspoons reserved Jerk Seasoning. Set aside.

  5. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Coat food rack with cooking spray, and place rack on grill. Arrange food over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour, turning once and basting occasionally with lemon juice mixture. Sprinkle with remaining 1 teaspoon Jerk Seasoning before serving.