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Jamaican Jerk Braised Spareribs

Source: McCormick®
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Active Time:  2 Hours 5 Minutes

  Makes 4 servings
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 tsp. McCormick Gourmet Collection Jamaican Jerk Seasoning, divided
3/4 cup all-purpose flour
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
2 tablespoons all-purpose flour
Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper, and rub with 3 teaspoons jerk seasoning. Dredge ribs lightly in 3/4 cup flour. Brown ribs, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat. Return ribs to pan; add 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 ribs with a slotted spoon, reserving drippings in pan.

Add rum, brown sugar, and remaining 1 teaspoon jerk seasoning to 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 remaining sauce and cook, whisking constantly, 2 to 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®. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spare Ribs
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 753
Fat. Total: 49g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 1362mg
% Cal. from Fat: 59%
Cholesterol: 163mg
Protein: 43g
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