Caribbean Flavor: Jamaican-Style Jerk Ribs

We were planning to have a few people over (11 or 14) to make some summer plans, it was March, and everyone was tired of winter. So something warm and cheery was in order. My husband wanted ribs. So I immediately thought of a Caribbean-inspired menu. Just as soon as I had stumbled across the Caribbean Getaway Menu on the Wegmans website. It was only a starting point. I made ribs instead of a roast, forgot about shrimp, decided on a straightforward Cuban black bean soup, made up my own recipe for greens, cut the desserts down to one, and decided on a blend of tropical fruit juices (with or without rum) instead of the Mojito.

I've done dry-rubbed pork loin short ribs before. They really take up the flavor of the rub well, so I made up a jerk-style dry rub based on several recipes I've read. We were lucky enough to get 90 minutes of good weather that day. The aroma and flavor were really wonderful. I made sure to have tangy barbecue sauce available, but I enjoyed the ribs just as they came off the grill, with mango rice and a side of greens. ...

Jamaican-Style Pork Spareribs

-= Ingredients =-
~~ Jerk Seasoning (see recipe) ~~
2 lb Pork spareribs

-= Instructions =-
Rub Jerk Seasoning onto all surfaces of ribs. Marinate in refrigerator for at least 2 hours.

Place ribs in center of cooking grate. Grill (indirect, medium heat) 1 to 1 1/2 hours or until tender.

Cut ribs into 2 or 3-rib portions. Serve with warmed sauce.

Nutritional Information (not including rub or barbecue sauce):
Serving Size: 1/3 of rack ( 157g): Calories: 454: Fat(g): 32 (69%of Cals): Sodium (g): 117
Protein: 26g, NetCarbs: 4, K: 432mg
SatFat: 14g, PolyFat: 3g, MonoFat: 15g, Chol: 118mg
TotCarbs: 5g, Fiber: 1g, Sugars: 3g

Food Group Serving(s)
DASH: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.2: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 3.7: Fats: 0.0: Sweets: 0.0

Jerk Rub for Jamaican Style Pork Spare Ribs


-= Ingredients =-
2 tablespoon Onion powder
1 tablespoon Sugar
1 tablespoon dried thyme
2 teaspoon Salt
1 1/2 teaspoon Allspice
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground cinnamon
1 teaspoon Cayenne

-= Instructions =-
In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Marinate in refrigerator for at least 2 hours.

Serving: 1 tsp (3g), Calories: 8: Fat: 0g (13% of Cals): Sodium: 278mg
Protein: 0g, NetCarbs: 2, K: 15mg
SatFat: 0g, PolyFat: 0g, MonoFat: 0g, Chol: 0mg
TotCarbs: 2g, Fiber: 0g, Sugars: 1g

Caribbean Flavor

• Black Bean Soup
• A Big Pot of Greens
• Mango Rice

Nutritional information in this post calculated using bigoven. Food Group Servings calculated in EXCEL using http://www.mypyramid.gov/ and DASH diet references