2 racks (3.5-4 lbs. each) pork spare ribs (I like to use St. Louis style)
1 bunch scallions, ends removed and cut into 1" sections
8 cloves garlic, coarsely chopped
4 Habanero peppers or Scotch Bonnets, seeded and coarsely chopped
1 small onion, coarsely chopped
1 tbsp. fresh ginger, chopped
1/4 cup vegetable oil
3 tbsp. soy sauce
2 tsp. allspice
2 tsp. black pepper
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. kosher salt
1 tbsp. fresh thyme leaves (or 2 tsp. dried)
2 tbsp. brown sugar
2 tbsp. lemon or lime juice
1/4 cup dark rum
1. Combine all the marinade ingredients in a blender or food processor. Pulse 5-10 times until the ingredients are just blended and smooth.
2. Remove the silver skin from the underside of the rib racks (see photo below).
3. Place the rib racks on a baking sheet and pour the marinade over. Slather on both sides of the ribs. Cover with plastic wrap and then aluminum foil. You can also put the ribs and marinade in a turkey brining bags, which are basically oversized ziploc-type bags. Place in the refrigerator and let marinate at least 6 hours or preferably overnight, turning once or twice.
4. If cooking in the oven, preheat oven to 3o0F. Remove the plastic wrap from the ribs, and re-cover with foil. Bake for 1 hour. Remove the foil, turn heat up to 400F and bake an additional 40 minutes. Remove the ribs from the oven, cover, and let rest for 10-15 minutes before serving. I will post steps for grilling and/or smoking once I try those methods.