RECIPE TITLE " Jamaican Jerk Braised Spareribs Recipe"
courtesy of Cooking.com
4 servings --- moderate
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
Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.
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.
| Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 753 Fat: 49g Carbohydrates: 35g
Cholesterol: 163mg Sodium: 1362mg Protein: 43g
Fiber: 1g % Cal. from Fat: 59% % Cal. from Carbs: 19%
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Lucinda's Authentic Jamaican Kitchen, Revised Edition The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package. Where classic Jamaican foods like jerk chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.