Caribbean Jerk Pork Ribs | Chef Dr. Mike

Name: Caribbean Jerk Pork Ribs | Chef Dr. Mike
Ingredients: 2 to 3 pounds St. Louis style pork ribs; 2 Tbs. pomegranate molasses (may substitute honey); Jerk Seasoning (recipe follows); 4 tsp. ground allspice; 1 ½ tsp. chili powder; 1 ½ tsp. ground ginger; 1 tsp. ground cinnamon; ¼ tsp ground cloves; ¼ tsp. ground nutmeg; 1 tsp. fresh ground black pepper; 2 tsp. salt; 1 Tbs. fresh thyme; 2 tsp. fresh oregano; 1 tsp. fresh parsley; Juice and zest of 1 lime; ½ habanero, scotch bonnet or other hot pepper (add more for more heat, if desired); ¼ cup malt vinegar; 4 garlic cloves; 1 Tbs. honey

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Replacing processed, pre-prepared commercial offerings with flavor profiles based on real herbs and spices is a great way to rediscover...

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Ingredients

2 to 3 pounds St. Louis style pork ribs
2 Tbs. pomegranate molasses (may substitute honey)
Jerk Seasoning (recipe follows)
4 tsp. ground allspice
1 ½ tsp. chili powder
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp ground cloves
¼ tsp. ground nutmeg
1 tsp. fresh ground black pepper
2 tsp. salt
1 Tbs. fresh thyme
2 tsp. fresh oregano
1 tsp. fresh parsley
Juice and zest of 1 lime
½ habanero, scotch bonnet or other hot pepper (add more for more heat, if desired)
¼ cup malt vinegar
4 garlic cloves
1 Tbs. honey