12911 Serves 16 (2 to 3 ribs per person) Wed Aug 06 08:11:05 -0700 2008 Tue Feb 03 13:14:25 -0800 2009 Licensed http://www.chow.com/recipes/12911 Tue, 03 Feb 2009 21:14:25 GMT It is said that the Maroons, fierce runaway slaves who fled into the Blue Mountains, developed this technique to preserve wild boar after a kill. Jerk in its many forms is Jamaica's most popular dish, and jerk pork and chicken “pits,” roadside stands where jerk is sold, are everywhere. In Jamaica jerk is usually smoked over green allspice wood. In the United States pecan wood is best for producing jerk smoke, with an occasional addition of water-soaked allspice berries on the edge of the coals. Any type of meat, fish, or fowl may be jerked, and all should be tried. First a spice rub is applied, then the ribs are steamed, marinated, and then finally slow-smoked and basted to finish.

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Purée the chiles, onion, scallions, and garlic in a food processor, adding only enough water to free the blades. Add the remaining jerk rub ingredients and mix well.

Rub a generous ¼ cup [60 mL] of the mixture thoroughly over each side of the rib racks. Cover and refrigerate at least 2 hours, preferably overnight.

Set up a steamer and add the rib racks. Steam the ribs over barely simmering water for about 1¼ hours. Allow the ribs to cool.

Purée the chiles, onions, and scallions in a food processor with the soy sauce, vinegar, sour orange juice, and lime juice. Add the remaining marinade ingredients and mix well.

Liberally coat the rib racks with the marinade and marinate at least 4 hours, preferably overnight. Allow the ribs to come to room temperature before smoking.

Build a long-lasting indirect fire with aromatic hardwood. Periodically sprinkle water-soaked allspice berries at the very edge of the coals during the smoking process.

Smoke the ribs indirectly for 2 to 3 hours at a temperature of 200°F [95°C] to 225°F [110°C], or until the ends of the rib bones are exposed by about ½ inch [1 cm] and the meat begins to pull away from the bones. Baste both sides of the ribs every 30 minutes or so with the marinade.

Baste the ribs once after removing them from the smoker. Wrap the ribs in aluminum foil and cover with kitchen towels. Allow the ribs to rest for 30 minutes before serving.

Cut the racks into individual ribs, serving 3 or 4 ribs per order, hot or warm. Provide warm, moist towels.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 to 4 Scotch bonnet or habanero chiles, diced 1 onion, diced

]]> 6 scallions, minced

]]> 6 garlic cloves, minced

]]> 1 teaspoon [5 mL] dried thyme

]]> 2 teaspoons [10 mL] salt

]]> 1 teaspoon [5 mL] black pepper

]]> ½ tablespoon [8 mL] ground allspice

]]> ½ teaspoon [3 mL] grated nutmeg

]]> ¼ teaspoon [1 mL] ground cinnamon

]]> Two 4- to 5-pound [1.8- to 2.3-kg] racks of pork spareribs

]]> 6 Scotch bonnet or habanero chiles

]]> 2 cups [480 mL] onions, diced

]]> 6 scallions, sliced fine

]]> ½ cup [120 mL] soy sauce

]]> 1½ cups [360 mL] white vinegar

]]> 1 cup [240 mL] sour orange juice (see page 116)

]]> ¼ cup [60 mL] fresh lime juice

]]> ⅓ cup [80 mL] dark rum

]]> 3 tablespoons [45 mL] ground allspice

]]> 2 tablespoons [30 mL] dried thyme

]]> 1 tablespoon [15 mL] cayenne

]]> 1 tablespoon [15 mL] black pepper

]]> 1 tablespoon [15 mL] rubbed sage

]]> ½ tablespoon [8 mL] grated nutmeg

]]> ½ teaspoon [3 mL] ground mace

]]> 1½ teaspoons [8 mL] ground cinnamon

]]> 2 tablespoons [30 mL] salt

]]> ¼ cup [60 mL] minced garlic

]]> 2 tablespoons [30 mL] sugar

]]> 3 tablespoons [45 mL] brown sugar

]]> ½ cup [120 mL] olive oil

]]> 1 cup [240 mL] allspice berries, soaked in hot water for 30 minutes

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