Jamin’ Jerk Ribs

In the spirit of the undeniably upcoming summer, we have decided to whet your barbecue appetite with this fantastic recipe courtesy to our friends at Napoleon.

Method

1. Preheat your grill to 325°F and prepare for indirect grilling. (Or preheat your oven.)
2. Remove the silver skin from the back of the ribs and score them in a diamond pattern.
3. In a small bowl, combine the Bone Dust, brown sugar, garlic, cinnamon, paprika, chili powder, and nutmeg. Feel free to add a little more chili powder if you want more heat. Sprinkle all of the spice mix over the ribs, covering every square inch. Rub the spices into the meat. Wear gloves or wash your hands immediately as you’re working with spicy stuff here.
4. Lay the ribs, meat side down, into a grill safe baking dish. Fill the dish with enough apple juice to cover them half way. Wrap the dish tightly in tinfoil and place on the cool side of the grill to braise for 2 to 2½ hours. About ¾ of the way through cooking, check your liquid levels, make sure you don’t run dry.
5. When the ribs are done, there will be about ¼ in. of bone sticking out on both sides of the meat and it should nearly fall off the bone at a glance. You can wrap them and store them for up to 3 days or use them right away.
6. When you’re ready to grill, preheat your grill to 400°F or medium-high. In a small bowl combine the Jerk Porter and liquid honey. Place the ribs bone side down over direct heat for about 3 minutes, then flip. Baste the bone side of the ribs with the sauce, wait about 3 minutes, or until the ribs are beginning to blacken and flip again. Baste liberally with more sauce and flip again when the back of the ribs are beginning to caramelize.
7. Allow the meat side of the ribs to develop a nice caramelized crust, baste with more Jerk Sauce and serve.