This is a truly awesome dry rub version of caribbean Jerk Ribs. And it's simple too - mix the rub, rub it on the ribs, cook for two hours, glaze with Mango Chutney and bask in the raves.
Excellent main dish for a caribbean dinner or just to get on Island Time!
Directions
Measure and mix the spices in a small bowl to make the Jerk Rub.
- 1 tablespoon dried onions
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 tablespoon onion powder
- 2 teaspoons dry thyme
- 2 teaspoons sugar
- 2 teaspoons dry chives
- 1 tablespoon kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1 teaspoon cayenne
To scale the recipe, multiply the quantities by the number of racks of ribs being prepared. Don't forget to scale the Mango Chutney.
Generously rub the meat side of the baby back ribs with the spice mixture. Lightly coat the inside of the ribs (no meat side).
Arrange the ribs in a shallow pan and cook uncovered for 2 hours in the oven at 300 F. If the oven tends to dry out foods, place a small bowl of water in the oven with the ribs.
Generously baste the ribs with Mango Chutney or other mango-based glaze or sauce.
Cook for 15 minutes on the grill or under the broiler at high heat.
Serve and enjoy!
Kids!
They can put together the rub and do the rubbing! Lot's of good practice measuring here?
Notes...
I found this rub somewhere on the internet, but it's just too good to fool with, so I'm just using it! If food has a tendency to dry out in your oven, put a small container of water in the oven with the ribs so the ribs will stay moist.