Jerk Pork Ribs | America's Test Kitchen

Ingredients

• 8 scallions , chopped coarse
• 1/4 cup vegetable oil
• 1/4 cup molasses
• 3 tablespoons chopped fresh ginger
• 2 tablespoons ground allspice
• 1—2 habanero chiles , stemmed
• 3 garlic cloves , peeled
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed
• 3 tablespoons cider vinegar
• Lime wedge