Jamaican Jerk Spareribs
1 1/2 to 2 hours
Two racks Swift Premium® St. Louis Style Pork Spareribs (5 to 6 pounds total)
4 cups pineapple juice
1/4 cup canola oil
4 tablespoons Jamaican jerk seasoning
2 tablespoons packed dark brown sugar
2 teaspoons sweet paprika
1 1/2 cups pineapple juice
1/4 cup cider vinegar
3 tablespoons packed dark brown sugar
1 tablespoon minced jalapeño chile
1 teaspoon grated orange peel
Cut racks in half; place in large, resealable plastic bag. Pour juice and oil over ribs. Add 2 tablespoons jerk seasoning; close bag. Turn bag to evenly coat pork with juice mixture. Refrigerate for 3 to 5 hours, turning bag occasionally.
Meanwhile, for glaze, combine juice, vinegar, brown sugar, jalapeño, and orange peel. Bring to boil; reduce heat. Gently boil about 15 minutes or until reduced to 1 cup.
Preheat gas grill to medium for indirect grilling (300 to 350°F). Remove pork from pineapple juice; discard juice in bag. Combine remaining 2 tablespoons jerk seasoning, brown sugar, and paprika; rub on both sides of ribs.
Place ribs, bone sides down, over indirect heat. Grill, covered, for 1 1/2 to 2 hours or until tender, brushing occasionally with glaze during the last 30 minutes of grilling. Transfer ribs to cutting board. Cut into serving-size portions; brush with remaining glaze.
Recipe Nutrition Overview
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