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Seasoned with the sweet-heat of Jamaican Jerk - a blend of peppers, thyme and tropical spices, including cinnamon and allspice - these ribs never last long once they are on the table.
3 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
4 teaspoons McCormick Gourmet™ Jamaican Jerk Seasoning , divided
3/4 cup plus 2 tablespoons flour, divided
2 tablespoons vegetable oil
2 1/2 cups Kitchen Basics® Original Beef Stock
3/4 cup orange juice
1/3 cup dark rum
1/4 cup firmly packed light brown sugar
Preheat oven to 350°F. Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper; rub with 3 teaspoons of the Jamaican jerk seasoning. Coat ribs lightly in 3/4 cup of the flour. Brown ribs, in batches, in hot oil in large ovenproof Dutch oven on medium-high heat. Return ribs to pan; add beef stock and orange juice. Bring to boil. Remove from heat; cover tightly with foil.
Bake 1 hour and 30 minutes. Remove ribs with slotted spoon, reserving drippings in pan.
Stir rum, brown sugar and remaining 1 teaspoon Jamaican jerk seasoning into reserved drippings. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring constantly.
Mix 3 tablespoons of the sauce and remaining 2 tablespoons flour in small bowl with wire whisk until smooth. Add to sauce in pan; cook 2 to 3 minutes or until slightly thickened, whisking constantly. Serve sauce with ribs.
Nutritional Information coming soon!