Grilled Jamaican-Style Jerk Ribs

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I am a sucker for anything made on the grill.  There's just something that happens when meat has been cooked over the fire until it's beautifully carmelized.  The smokey flavors just make my mouth sing with pleasure.

There's also nothing better than running to Walmart, grabbing some Farmland  St Louis style pork spareribs, letting them marinate all night in a sweet and spicy jerk marinade and then letting them cook over the grill.

*wipes drool off chin*

Whew.  Y'all, I can't even begin to describe how goods these ribs are.  If you like sweet and tangy flavors, you will loooooooove these.  The flavor is out of this world.

I have been addicted to jerk chicken for awhile.  There's a local restaurant here called Chino Bandido that was featured on Diners, Drive Ins and Dives.  It's an interesting spot with crazy, fusion concoctions.  One of my favorite things to get there is their jerk chicken.  I figured jerk ribs on the grill would be a fun and delicious Mothers Day meal.


Marinating the ribs overnight in the marinade will help tenderize the meat and allow the flavor to really embed itself and the flavors to marry.

Baking them for two hours before grilling will help seal in the moisture.

Making a reduction with the marinade to baste while the ribs are on the grill will create a beautiful and flavorful carmelization.

Grill over medium-to-high heat and you have the most beautiful and tasteful ribs... ever. 

Serve them with an simple pineapple cilantro & lime rice and hellooooooo delicious.  

Simple.  

Easy.

Delicious.

Fingerlicking.

Makes you run for thirds seconds.

Happy Mothers Day to me, you delicious ribs.

Marinade:

3 cups of pineapple juice
1/4 cup dark brown sugar
1/8 cup cider vinegar 
5 tbsp jerk seasoning (I used McCormick's)
juice of 2 limes
1 tbsp chili flakes

Grilled Jamaican-Style Jerk Ribs

1. Mix together all the ingredients.
2. Pour over 4 lbs of St. Louis Style Pork Spareribs (or any baby back or any other ribs)
3. Marinate over night in pan wrapped in foil.
4. Preheat oven to 325 degrees.
5. Bake ribs (still tightly wrapped in aluminum foil) for two hours. 
6. Heat grill med-high.
7. Pour off marinade into sauce pan and heat over low heat until sauce is reduced to a beautiful thickness. 
8. Grill ribs until carmelized to your liking and baste with reduced sauce. 


Pineapple Cilantro Lime Rice

Rice 
Lime (juice)
Cilantro (chopped)
Pineapple tidbits (drained)

1. Cook white rice (jasmine, basmati, long grain, etc.)
2. Toss with chopped cilantro.
3. Toss in pineapple 
4. Pour in lime juice 
5. Serve with ribs.

* I didn't include any amounts because it's really to taste.

Visit the Get Fired Up Grilling website www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!"

What is your favorite food to cook on the grill?
Do you like ribs dry or saucy?