- Prep Time
10 min - Cook Time
30 min - Serving Size
4
Ingredients
- 2 Tbsp whole allspice
- 1/2 Cañejo rum
- 2 ea scotch bonnet peppers
- 6 ea whole sprigs of thyme
- 4 scallions
- 1/2 white onion, peeled
- 1 ea 2 inch piece of ginger, peeled
- 6 ea garlic cloves, peeled
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp molasses
- ½ C honey
- 1 Tbsp salt
Preparation
- Add all ingredient into the blender and blend on high until smooth.
- Use your favorite recipe for cooking baby back rib in the oven.
- To finish, place cooked ribs on the grill. Turn and cook on all sides until dark brown.
- Lower the grill heat and bush the jerk glaze on all sides. Keep turning ribs. As the glaze gets sticky and dark, re-apply a few coats and keep turning the ribs. Repeat until desire amount of glaze is applied.
- Remove the ribs from the grill and allow to rest for 10 to 15 minutes. Slice in between the bones and serve.
