Jerk Baby Back Ribs with Pineapple Salsa

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

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

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

Ingredients

Method