Jerk Ribs

Name: Jerk Ribs
Cuisine: American
Ingredients: Jerk Rub; 4 cinnamon sticks; 2 stalks lemongrass; 2, 300-gram packages tamarind paste; 30 grams green cardamom pods; 70 grams allspice; 76 grams coriander seed; 130 grams black peppercorns; Portion the ribs onto plates, 3 per person. Finish with sliced scallions and a drizzle of glaze on and around the ribs.; Portion the ribs onto plates, 3 per person. Finish with sliced scallions and a drizzle of glaze on and around the ribs.; Portion the ribs onto plates, 3 per person. Finish with sliced scallions and a drizzle of glaze on and around the ribs.; 1 bunch scallions, sliced; Sherry Tamarind Glaze; 4 racks pork ribs “St Louis Ribs”; 100 grams garlic powder; 60 grams granulated sugar; 60 grams black pepper; 60 grams ground cinnamon; 226 grams allspice; 113 grams salt; 100 grams onion powder; 4 bottles cabernet sauvignon; 2 bottles Amontillado sherry; 900 grams dark brown sugar or granulated sugar; 900 grams dark brown sugar or granulated sugar; 42 grams habanero or cayenne pepper powder; 42 grams habanero or cayenne pepper powder; 15 grams ground dried thyme; 9 grams ground nutmeg