By: Chef Carlton Hull
September 2, 2022
Ingredients
Yield: 4 servings
For the Jerk Sauce
1
medium-size bunch of scallions, trimmed and roughly chopped
½
small yellow onion, peeled and roughly chopped
4
cloves garlic, peeled
4
habanero peppers, stemmed and seeded
1
serrano pepper, stemmed and seeded
Kosher salt to taste
2
tablespoons dried thyme
1
tablespoon garlic powder
2
tablespoons ground allspice
1
teaspoon chipotle powder or habanero powder
1
teaspoon ground black pepper
½
teaspoon chile powder
½
teaspoon onion powder
½
teaspoon smoked Spanish paprika
¼
teaspoon ground cinnamon
1
tablespoon dark brown sugar
¼
cup soy sauce
¼
cup dark rum
For the Ribs
2
racks baby back ribs
Kosher salt and freshly ground black pepper
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