Made by: Nick

Leave the cover on the barbecue, because this one is done completely in the oven. The two-stage method (covered/uncovered) keeps the ribs just the right amount of tender. The jerk balances heat and savoury and makes plenty to keep on hand in your pantry. Oh, and after about an hour of baking your house will smell uh-mazing.

(NOTE: The recipe for Baked Beans follows immediately after the Jamaican Jerk Ribs.)

Recipe

Jamaican Jerk ribs

Servings: 4–6 (½–⅓ rack each) Add rib racks for additional servings

Prep time: 20 minutes

Cook time: 3 hours

Total time: 3 hours 20 minutes

Ingredients

For Jerk Rub

⅓ cup salt
⅓ garlic powder
3 tablespoons plus 2 teaspoons cayenne pepper
3 tablespoons plus 2 teaspoons white sugar
1 tablespoon plus 2 teaspoons allspice
1 tablespoon plus 2 teaspoons ground black pepper
1 tablespoon chipotle chili powder
1 tablespoon ground cinnamon
1½ teaspoons ground cloves
¼ teaspoon dried thyme leaves

For Jerk Ribs

2 racks pork baby back ribs
2 tablespoons olive oil

Directions

Heat oven to 275°F.
To make the rub, add all ingredients to a large Mason jar or zip-lock bag. Seal and shake vigorously until well combined.
Rinse ribs with water and pat dry.
To remove silver skin from back of the ribs, slide a small knife under the membrane and lift to create a gap. Use a paper towel to grab it and pull it off.
Cover a large baking sheet with tinfoil. Place a cooling rack on top. Pour a small amount of water into the baking sheet.
Place ribs on the cooling rack. Brush lightly with olive oil and liberally cover both sides with jerk rub.
Cover ribs and baking sheet with tinfoil to seal in steam.
Bake covered for 1½ hours.
Remove foil cover and bake for an additional 1½ hours or until ribs are cooked through and meat pulls easily from the bone.
Let cool for 5 minutes and cut into individual ribs.

Beverage pairing

We’d suggest a fine bourbon. But we know most people are more comfortable with their favourite beer. That’s cool. You do you.

Tickle your ribs:

You can easily double or triple the rib portions if you’re hosting a larger party or have simply decided that it’s nothing but stretchy pants for you from hereon out.

Recipe

Baked Beans

Leave the cover on the barbecue, because this one is done completely in the oven. The two-stage method (covered/uncovered) keeps the ribs just the right amount of tender. The jerk balances heat and savoury and makes plenty to keep on hand in your pantry. Oh, and after about an hour of baking your house will smell uh-mazing.

Servings: 8

Prep time: 20 minutes

Cook time: 4–6 hours

Total time: 4 hours 20 minutes

Ingredients

For Beans

1 package (500 grams) bacon (PC Thick Cut works best)
5 or 6 tins (500 grams each) of red and/or white kidney beans, drained and rinsed
1 large cooking onion
½ cup brown sugar
3 tablespoons chili powder
2 tablespoons mustard powder
2 bottles (425 millilitres each) Bull’s-Eye Original barbecue sauce
½ cup of ketchup

Directions

Take the entire package of bacon and slice into ½-inch pieces. Dice the onion. Drain and rinse the beans and set aside.
Grab a large frying pan. On medium heat, add bacon and fry slowly until it’s soft (not fully browned) and you’ve rendered a good bit of the fat.
Take a slotted spoon and remove bacon, leaving rendered fat in the pan. Turn up the heat, add the onions and fry until onions are soft and translucent. Then add brown sugar, chili powder and mustard powder.
Fry for a minute or until fragrant, then add the ketchup and one bottle of barbecue sauce (if your pan is big enough, add second bottle). Reduce heat and simmer for about 5 minutes, letting all the flavours build. Have a quick taste and add more chili powder to taste (I tend to go a little heavier on the chili powder, as it adds a bit of bite to the sauce).
While that’s happening, grab your large slow cooker and add your beans and bacon to it.
Once you’ve finished simmering the sauce, add it to the beans and bacon and stir to incorporate. If you haven’t done it yet, add the second bottle of barbecue sauce and stir to incorporate.
Set slow cooker to low for 6 hours and let the magic happen. Give it a quick stir every 30 to 40 minutes to keep the beans on the bottom from getting burned.
Depending on your slow cooker, the beans may be done sooner. Check after about 4 hours. If the beans have softened to the desired consistency, you’re good to go. Let sit for 10 minutes to allow the sauce to thicken.

Beverage pairing

A light beer of your choosing should complement this dish like Champagne to caviar.

Lovin’ spoonful:

Keep a tablespoon handy, because you’ll find yourself taste-testing these more than a few times along the way.