Serves 4 to 6
- 3 tablespoons molasses
- 2 tablespoons tamari sauce
- 6 tablespoons hoisin sauce
- 1⁄4 cup Thai sweet chili sauce
- 1⁄4 cup rum
- 6 allspice berries
- 1 inch fresh ginger, peeled and sliced
- 2 tablespoons chopped fresh thyme
- 5 tablespoons honey
- 5 tablespoons brown sugar
- 1 cup orange juice
- 1⁄4 cup distilled white vinegar
- 4 pounds baby-back or pork ribs
- 1 bay leaf
- 3 inches fresh ginger, peeled, plus 2
- tablespoons peeled and grated fresh ginger
- 12 whole garlic cloves, plus 4 cloves garlic, chopped
- 1 bunch fresh thyme
- 1 whole Scotch bonnet
- 1 bunch scallions, plus 3 stalks scallion, chopped
- 8 allspice berries
- sea salt
- 1 tablespoon jerk sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1⁄4 cup Asian plum sauce
- 1 tablespoon soy sauce
- 2 tablespoons sesame or peanut oil
- 2 tablespoons chopped fresh cilantro
1. To make the molasses glaze, combine all of the ingredients in a medium saucepan. Bring to a boil, then lower the heat to a simmer and reduce for about 20 minutes, until thickened.
2. Fill a large pot (big enough to fit the ribs) with water and add the bay leaf, 3 inches ginger, garlic cloves, thyme, Scotch bonnet, whole scallions and allspice and 1 teaspoon salt. Parboil the ribs for 25 to 30 minutes, or until the bones stick out at the edges. Transfer to a platter and let cool.
3. In a large stainless-steel bowl, combine the jerk sauce, hoisin sauce, honey, plum sauce, soy sauce, sesame oil, cilantro, the 2 tablespoons grated ginger, the chopped garlic and a third of the chopped scallions. Add the ribs and coat well with the marinade. Let sit in the refrigerator for at least 2 hours but preferably overnight.
4. Bring the ribs back to room temperature before cooking. Heat a grill to medium-high heat. Grill the ribs for 20 to 30 minutes, continually turning them and basting with the glaze, until sticky and dark. Alternatively, preheat the oven to 400°F, spread the ribs on a sheet pan, drizzle with the glaze and roast for 30 to 40 minutes, continually basting with glaze.
5. Place the ribs on a platter and add the remaining chopped scallions.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman