Jerk Baby Back Ribs With Pineapple Salsa

Ingredients for Jerk Baby Back Ribs With Pineapple Salsa

• 1 large red onion, cut into 1/4-in/6-mm slices

• 180ml (180 mL) soy sauce

• 180ml (180 mL) vegetable oil

• 120ml (120 mL) apple cider vinegar

• 120ml (120 mL) water

• 1 jalapeño chilli, sliced

• 1/2 habanero chilli, stemmed and seeded

• 80ml (80 mL) white wine vinegar

• Two 170g (180-mL) cans pineapple juice

• 60ml (50 g) firmly packed brown sugar

• 1/2 pineapple, diced

• 1 small red onion, diced

• 3 small jalapeño chillies, diced

• 50g (55 g) diced red pepper

• 80ml (8 g) chopped fresh coriander

• 2 tablespoons canola oil

• Juice of 1 lime

• Kosher salt

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon ground allspice

• 1 tablespoon kosher salt

• 2 teaspoons grated nutmeg

• 2 teaspoons cascabel or ancho chilli powder

• 2 teaspoons ground cinnamon

• 2 teaspoons ground cayenne pepper

• 1 teaspoon freshly ground black pepper

• Two 2-lb (910 g) racks baby back ribs

How to make Jerk Baby Back Ribs With Pineapple Salsa

To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)

To make the habanero vinegar: In a food processor, com¬bine the habanero chilli and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)

To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)

To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, pepper, coriander, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)

To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chilli powder, cinnamon, cayenne, and black pepper in a small bowl.

Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.

Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.

To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the centre of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.

To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.

After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.