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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. I had to use pounds of meat not racks, so I used 2 pounds of ribs.
Caribbean Jerk Baby Back Ribs
2 racks of Pork Back Ribs
1 cup Meyer's Dark Rum
1 cinnamon stick
Dry Jerk Rub*

Cut rib rack in half. Place ribs with dark rum and cinnamon stick into large resealable plastic bag and marinate for 3 hours in the refrigerator.

Drain rib’s from marinade. Rub dry Jerk Rub over ribs. Prepare BBQ grill to high. Arrange ribs on indirect heat. Cover and let smoke 2 hours or until ribs are is tender. Serve with your favorite BBQ Sauce.

*Homemade Dry Jerk Rub: Combine equal amounts of chili powder, chives, onion flakes, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and ground until you have a fine powder or you can purchase your favorite pre blended Jerk rub.

Jasper's Notes: The island of Jamaica is famous for its beautiful beaches, reggae music, homemade rum and exotic fruits. I like to add pineapple juice and dark rum to my favorite BBQ sauce and use as a dipping sauce. You haven't tasted Jamaica until you've tried this recipe for Caribbean Jerk Back Ribs, ya mon!