This Jerk Spareribs Recipe from Rick Rodgers Brings Smoke, Spice, and Sauce Together on the Grill |

Ingredients

• 6 lb pork spareribs, cut into 4 equal slabs, membrane removed
• 1 large handful pecan, apple, or cherry wood chips (you do not need to soak and drain the chips)
• 2 tsp kosher salt
• 1 1/2 tsp ground allspice
• 1 1/2 tsp dried thyme
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp unsalted butter
• 3 tbsp shallots, finely chopped
• 1 tbsp ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 1 c guava jelly
• 1/4 c dark rum
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 tbsp ketchup
• 2 tbsp cider vinegar
• 1 tsp scotch bonnet or habanero sauce