Jerk Baby Back Ribs With Pineapple Salsa

Ingredients

• •1 whole large red onion
• •¾ cup soy sauce
• •¾ cup vegetable oil
• •½ cup apple cider vinegar
• •½ cup water
• •1 whole jalapeño chile
• •½ whole habanero chile
• •⅓ cup white wine vinegar
• •2 cans pineapple juice
• •¼ cup brown sugar
• •½ whole pineapple
• •1 whole small red onion
• •3 whole jalapeño chiles
• •⅓ cup red bell pepper
• •⅓ cup cilantro
• •2 Tbsp canola oil
• •1 whole lime juice
• •to taste Kosher salt
• •2 Tbsp garlic powder
• •2 Tbsp onion powder
• •1 Tbsp ground allspice
• •1 Tbsp kosher salt
• •2 tsp grated nutmeg
• •2 tsp chile powder
• •2 tsp ground cinnamon
• •2 tsp ground cayenne pepper
• •1 tsp black pepper
• •2 racks baby back ribs

Cooking Instructions

1. 1.

   To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)

   10 min

2. 2.

   To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)

   5 min

3. 3.

   To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)

   15 min

4. 4.

   To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)

   10 min

5. 5.

   To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.

   5 min

6. 6.

   Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.

   20 min

7. 7.

   Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.

   30 min

8. 8.

   To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.

   120 min

9. 9.

   To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.

   120 min

10. 10.

    After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.

    45 min