JERK-SPICED PORK RIBS WITH JALAPEÑO-PINEAPPLE GLAZE

Glaze

Ingredients Weight Measure
Cilantro, fresh, washed, dried, chopped 6 bunches
Maple syrup 2 cups
Lime zest, chopped fine 1/2 cup
Lime juice, fresh 1/4 cup
Jamaican jerk seasoning 3 Tbsp.
Jalapeño pepper, seeded, diced small 1 ea.
Fresno peppers, seeded, diced small 2 ea.
Salt 1 tsp.
White pepper, ground 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.

Ribs

Ingredients Weight Measure
Pork ribs, cut into thirds (4-5 bones) 10 lbs.
Jamaican jerk seasoning 2 cups
Salt to taste

Smoker

Ingredients Weight Measure
Wood chips, hickory and apple 50/50 2 lbs.
Charcoal briquets 10 lbs.
Lighter fluid to cover
Apple juice 1 qt.
Water 1 qt.

Method

  1. For the Glaze, mix all of the ingredients, except for the TABASCO® Green Jalapeño Pepper Sauce, together in a plastic bowl and let sit for one hour. Taste and adjust flavor with TABASCO® Green Jalapeño Pepper Sauce to the desired heat level.
  2. For the Ribs, rub each slab of ribs liberally with the jerk spice on both sides. Each portion needs approximately 1-2 Tbsp. seasoning and 1/2 tsp. salt.
  3. Soak wood chips in water for 15-20 minutes while preparing the smoker for use. Arrange charcoal according to directions on the bag , add lighter fluid and light. Allow the briquets to become ash colored before adding the water pan with apple juice and water; approximately 20-25 minutes.
  4. Add the rib portions evenly across the two shelves. Some layering may be necessary to fit all of the meat in the smoker. Drain the wood chips from the water and carefully place a handful on the charcoal. Wood chips need to be replenished periodically to keep the smoke constant. Keeping the temperature between 200°-225°F, allow the ribs to smoke for 2 hours.
  5. Preheat oven to 350°F and place the ribs in an appropriate pan. Pour enough liquid to cover the bottom of the pan and keep the ribs moist while they finish cooking. Cover the ribs with parchment paper and aluminum foil. Place in the oven for 1-1/2 to 2 hours, or until tender.
  6. Once the ribs are tender, uncover and coat with the Jalapeño-Pineapple Glaze. Cook, uncovered, for 5 minutes. Ribs can be plated or served buffet style. Any additional glaze can be served with the ribs.

Yield: 15 servings