Jerk Baby Back Ribs With Pineapple Salsa

Pairs well with 2018 Disrupt Now Cabernet Sauvignon. 

Jerk Spice 

• 2 tablespoons garlic powder 
• 2 tablespoons onion powder
• 1 tablespoon ground allspice
• 1 tablespoon kosher salt
• 2 teaspoons ground nutmeg
• 2 teaspoons cascabel or ancho chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cayenne pepper
• 1 teaspoon freshly ground pepper

Combine garlic powder, onion powder, allspice, salt, nutmeg, chili powder, cinnamon, cayenne, and pepper in a small bowl. 

Makes about ½ cup/120 ml

Jerk Marinade 

• 1 large red onion, cut into ¼ inch/6 mm slices
• ¾ cup/180 ml soy sauce
• ¾ cup/180 ml vegetable oil
• ½ cup/120 ml apple cider vinegar
• ½ cup/120 ml water
• ¼ cup sliced jalapeño peppers or 1 tablespoon diced scotch bonnet peppers, stems and seeds removed

Combine onion, soy sauce, vegetable oil, vinegar, water, and peppers in a medium bowl.

Makes about 3 cups/720 ml

Habanero Vinegar

• 1 habanero chile, stems and seeds removed
• 1 cup white wine vinegar

Purée habanero chile with white wine vinegar in a food processor. Pour into a small bowl.

Makes about 1 cup/240 ml

Pineapple Glaze

• 2 six-ounce/180 ml cans pineapple juice
• ¼ cup/50 g packed brown sugar

Combine pineapple juice and brown sugar in a small saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to about one third.

Makes about ½ cup/120 ml

Pineapple Salsa

• ½ pineapple, core included, diced
• 1 small red onion, diced
• 3 jalapeño peppers, stemmed, deribbed, and ddiced
• ⅓ cup diced red bell pepper 
• ⅓ cup chopped fresh cilantro
• 2 tablespoons canola oil
• Juice of 1 lime
• Kosher salt

Combine pineapple, onion, jalapeño, bell pepper, cilantro, canola oil, and lime juice in a medium bowl. Season with salt. Refrigerate until using.

Makes about 1½ cups/360 ml

For the Ribs:

• 2 racks baby back ribs, about 2 pounds/920 g each
• Jerk Spice (see recipe)
• Jerk Marinade (see recipe)
• Habanero Vinegar (see recipe)
• Pineapple Glaze (see recipe)
• Pineapple Salsa (see recipe)

Wash ribs and remove the thin membrane covering the back of the ribs. Coat ribs evenly with Jerk Spice. Arrange ribs in a 15x10x1-inch/38 x 26 x 3 cm baking pan. Pour Jerk Marinade over ribs. Cover baking pan with foil and refrigerate overnight.

Remove racks of ribs from marinade. Bring ribs to room temperature, about 30 minutes. Brush with Habanero Vinegar.

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas). 

To cook ribs using a charcoal grill:

Lightly oil grill rack. Transfer ribs to area of rack with no coals underneath and cook, covered with lid, until tender, 1½ to 2 hours. Add coals as needed to maintain medium heat. After 45 minutes, brush the ribs with the Pineapple Glaze and brush them two or three more times before serving. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. 

To cook ribs using a gas grill:

Lightly oil grill rack. then transfer ribs to rack above shut-off burner. Grill, covered with lid, until tender, 1½ to 2 hours. After 45 minutes, brush the ribs with the Pineapple Glaze and brush them two or three more times before serving. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. 

Garnish with Pineapple Salsa.

Serves 4 to 6