Jerk Baby Back Ribs with Pineapple Salsa

Name: Jerk Baby Back Ribs with Pineapple Salsa
Yield: Serves 4 to 6
Cuisine: Jamaican
Ingredients: 2 tsp ground cinnamon; 1 large red onion, cut into ¼-in/6-mm slices; ¾ cup/180 ml soy sauce; ¾ cup/180 ml vegetable oil; ½ cup/120 ml apple cider vinegar; 1 jalapeño chile, sliced; ½ habanero chile, stemmed and seeded; ½ cup/120 ml water; ⅓ cup/80 ml white wine vinegar; 2 tsp ground cayenne pepper; ½ pineapple, diced; ¼ cup/50 g firmly packed brown sugar; Two 6-oz/180-ml cans pineapple juice; 3 small jalapeño chiles, diced; 1 small red onion, diced; ⅓ cup/8 g chopped fresh cilantro; 1 tbsp kosher salt; 1 tbsp ground allspice; ⅓ cup/55 g diced red bell pepper; Two 2-lb/910-g racks baby back ribs; 2 tsp grated nutmeg; 2 tsp cascabel or ancho chile powder; Kosher salt; 1 tsp freshly ground black pepper; 2 tbsp canola oil; Juice of 1 lime; 2 tbsp onion powder; 2 tbsp garlic powder

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

The first time I worked with jerk spices was in the late ’90s, when I was the chef at a Caribbean-influenced restaurant in New York City’s East Village. I think I first used it on chicken and then I started trying it on seafood, pork, and just about anything, as they do in Jamaica. I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices that most Americans don’t expect to find in their savory foods. The key to flavorful ribs is marinating them for at least 24 hours and cook

Ingredients

Europe
Americas
Jamaica
France
New York City East Village
West Oakland
Starter
Mediterranean
Caribbean

Ingredients

Method