Jerk Ribs

Use a paper towel when you "use your fingers to grab it and pull it (membrane) off".
A different method I use when trying to coax the tenderness out of a stubborn piece of meat such as ribs, or other joint meat - I set my oven to conventional 'roast' (not convection) at 250 degrees and cook the ribs at least 6 hours, uncovered. I place a pie tin full of water in there with them to hydrate. Ribs are tender & moist. Ditto method for pork butt or brisket.

This looks like a great jerk recipe (though better smoked than oven roasted)

I'd also recommend dry brining the ribs for a few hours (1/4 to 1/2 teaspoon kosher salt per pound of ribs, rubbed straight on the meat). Step 3 says season aggressively with salt and pepper, so that accomplishes the dry brining as step one instead of step three.

Also, I've tried soy sauce in jerk recipes, and I have to say that I'd replace the soy sauce in this one either with the juice of one lime or one orange.

I salted and peppered aggressively and got arrested for a-salt and peppery :-)

Also added a lime to the recipe because a jerk without lime is like a kiss without a hug.

Made this with boneless country pork ribs, only baking another 30 minutes after the initial 90 minutes. Jerk marinade scared me a bit but mellowed in cooking and was so delicious. I used very hot peppers from my garden (requires gloves) and added a chipotle dried pepper and ancho chili powder in place of chipotle chili powder. Paired with the coconut rice and peas.....nice with toasted coconut and a squeeze of lime. Added roasted zucchini to complete the meal.

Made this exactly as written and had people fighting for the leftovers. I'll definitely make it again; based on previous experience with baby backs, will use a lower temp--275 degrees--for the first 2 hours to keep them moister. It couldn't have been easier--don't be intimidated by the seemingly large number of ingredients. And, maybe it's the way Midwestern ribs are packaged, but no need to remove the membrane (step 3). Be sure to wear gloves working with those peppers!

My results are different than Perignon's. Not sure why, but I haven't noticed a huge drop off in the intensity of my jerk sauce recipes after freezing.

FWIW, I use fresh herbs and grind any spices myself (e.g., allspice, nutmeg, cinnamon, or other similar ingredients). If you use pre-ground spices, the flavors will be less intense to begin with.

Also, I didn't liberally salt and pepper the meat first and it was still flavorful with just the marinade. I'm watching my salt intake.

The heat level is fine -- pepper tastes come through without pain. For me the marinade needs more sweetness -- maybe 2X or 3X the brown sugar. But use only half the dried thyme which is awfully strong and overpowers other spices. After cooking 2 hrs at 250 in foil the ribs were swimming in nice liquid. I drained off most of that, which was a bad move because the uncovered cooking then made the ribs too dry. But they were very tender.

I made these tonight. Delicious! Just enough heat. I made only two changes. I halved the amount of thyme based on an earlier note, since thyme isn't my favorite herb. And I replaced the rum with the juice of one lime. I don't like rum and I don't usually cook with alcohol and earlier note recommended some lime and it was wonderful.

300. First sentence. (Aargh - don't you hate that?!). :)

Does anyone have precise cooking instructions (temperature, time) for doing this with chicken? Thank you!

I tried freezing leftover jerk sauce (not the exact recipe above) but when I used it 2 weeks later it came out very weak; there was no intensity at all. YMMV, but if I have leftover sauce now I just refrigerate it and use it on odd stuff (like brushing it on veggies I shave onto salads) within 3-5 days.

Short answer is yes, and the results will be even better than in the oven. Prepare as you would for any other wet-sauce bbq ribs (and, of course, there are many different methods that people swear by).

Unbelievible. Top notch delicious. I work in a garage and made this for the technicians. They ate it all before I could get my fill. I have cooked this 5 times. I sub in lime juice for the soy and bump haberos up to 6. The heat is sublime.

It's not difficult. If you have trouble finding the membrane, use your fingers to fiddle with the edge of one end of the back of the ribs till it begins to separate. Once you identify the membrane, grasp it firmly with a paper towel and pull it off the length of the rack. The whole process takes a few seconds.