On Jamaica's Boston Beach, grill masters slowly cook a side of jerk pork for hours, until the skin is crispy and the meat is moist and flecked with succulent bits of fat. I've refined the idea a bit here by using spareribs and by cutting back on some of the fat before grilling by parboiling the ribs.The spareribs need to marinate overnight, so plan accordingly.
7 pounds pork spareribs, trimmed of excess fat
8 medium scallions, coarsely chopped
8 large garlic cloves, coarsely chopped
3 Scotch bonnet chiles with some of their seeds, coarsely chopped
1 small onion, coarsely chopped
1/3 cup vegetable oil
1/4 cup soy sauce
1 1/2 tablespoons Chinese five-spice powder
1 1/2 tablespoons freshly ground allspice
1 tablespoon fresh lime juice
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
How to Make It
In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes. Drain and let cool.
In a food processor, combine the chopped scallions with the garlic, chiles, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and process the mixture to a paste.
Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.
Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes. Transfer the ribs to a cutting board and let rest for 10 minutes. Cut in between the ribs, arrange on a platter and serve.
Wine Recommendation: A fruity, spicy Zinfandel will stand up to the heat in this dish. Choose one with low levels of oak and alcohol, since fiery spices exaggerate both qualities in a wine. Look for the 1999 Cartlidge & Brown. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.
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