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.
15m
PREP TIME
1hr 50m
COOK TIME
10
INGREDIENTS
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.
15m
PREP TIME
1hr 50m
COOK TIME
10
INGREDIENTS
Ingredients 4 Servings
- 3 pounds pork spareribs
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 4 teaspoons McCormick Gourmet™ Jamaican Jerk Seasoning, divided
- 3/4 cup plus 2 tablespoons flour, divided
- 2 tablespoons vegetable oil
- 2 1/2 cups beef stock
- 3/4 cup orange juice
- 1/3 cup dark rum
- 1/4 cup firmly packed light brown sugar
INSTRUCTIONS
- 1 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.
- 2 Bake 1 hour and 30 minutes. Remove ribs with slotted spoon, reserving drippings in pan
- 3 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.
- 4 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
