Jamaican-Style Spareribs

Allspice is the undisputed star of Jamaican jerk seasoning, and two full tablespoons of it anchor the wet rub that goes into these spareribs. Combined with fresh ginger, jalapeno, onion, garlic, and a whisper of nutmeg, it builds a rub that’s warm, spicy, and aromatic without any of the sticky sweet glaze you’d find on American BBQ ribs.

Slashing the meat between each bone is the secret. The cuts open up channels for the paste to penetrate deeper and flavor the rib through, not just coat the surface.

Indirect-heat barbecuing is what keeps the ribs tender. A hot direct fire chars the spice rub black before the connective tissue has time to break down. A lid-on, dampers-adjusted setup gives you roughly oven-like conditions with a smoky accent.

Serving with sliced avocado and papaya is the perfect Caribbean move. The cool fruit balances the heat and richness of the pork.

Pit Tips

• Lay bay leaves directly on the meat side of the ribs before grilling. They gently perfume the pork as it cooks and are tossed before serving.
• Let the rub sit on the ribs at least an hour, overnight if possible. The allspice and ginger need time to bloom into the meat.
• Keep the grill temperature around 275°F to 300°F (135°C to 150°C). Hotter and the rub scorches, cooler and the ribs never render.
• Test doneness by cutting into the thickest part, the meat near the bone should be opaque with no pink.

Variations

• Swap jalapeno for a Scotch bonnet or habanero pepper for authentic Jamaican heat levels.
• Add a splash of dark rum or lime juice to the paste for extra brightness.
• Serve with a side of rice and peas instead of fruit for a more substantial plate.