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 after they're cooked.
- 3 pounds pork spareribs
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper
- 4 teaspoons McCormick Gourmet Collection Jamaican Jerk Seasoning, divided
- 3/4 cup all-purpose flour, plus 2 tablespoons
- 2 tablespoons vegetable oil
- 2 1/2 cups beef broth
- 3/4 cup orange juice
- 1/3 cup dark rum
- 1/4 cup firmly packed light brown sugar
Trim the ribs and cut into 2-rib portions. Sprinkle evenly with the salt and pepper, and rub with 3 teaspoons jerk seasoning. Dredge the ribs lightly in 3/4 cup flour. Brown the ribs, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat. Remove. Return the ribs to the pan; add the broth and orange juice. Bring to a boil; remove from heat and cover tightly with aluminum foil.
Bake at 350 degrees F for 1 hour and 30 minutes. Remove the ribs with a slotted spoon, reserving the drippings in the pan.
Add the rum, brown sugar and remaining 1 teaspoon jerk seasoning to the reserved drippings, whisking until blended. Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes.
Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to the remaining sauce and cook, whisking constantly, 2-3 minutes or until slightly thickened. Serve with ribs and, if desired, mashed sweet potatoes.
This recipe was developed for McCormick® by Southern Living Cooking School.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
753 calories; 49g total fat; 163mg cholesterol; 1362mg sodium; 35g carbohydrates; 1g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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