Jamaican Jerk Braised Spareribs

Yield:  Makes 4 servings Seasoned with the sweet-heat of Jamaican Jerk - a blend of peppers, thyme and tropical spices, including cinnamon and allspice - these ribs never last long after they're cooked. RECIPE INGREDIENTS 3 pounds pork spareribs 1/2 teaspoon salt 1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper 4 tsp. McCormick Gourmet Collection Jamaican Jerk Seasoning, divided 3/4 cup all-purpose flour 2 tablespoons vegetable oil 2 1/2 cups beef broth 3/4 cup orange juice 1/3 cup dark rum 1/4 cup firmly packed light brown sugar 2 tablespoons all-purpose flour	You May Also Like Jamaican Jerk Pork Chops With Island Salsa See More Similar Recipes »
DIRECTIONS Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper, and rub with 3 teaspoons jerk seasoning. Dredge ribs lightly in 3/4 cup flour. Brown ribs, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat. Return ribs to pan; add broth and orange juice. Bring to a boil; remove from heat and cover tightly with aluminum foil. Bake at 350 degrees F for 1 hour and 30 minutes. Remove ribs with a slotted spoon, reserving drippings in pan. Add rum, brown sugar, and remaining 1 teaspoon jerk seasoning to reserved drippings, whisking until blended. Bring to a boil; reduce heat and simmer, whisking constantly, 10 minutes. Whisk together 3 tablespoons sauce and 2 tablespoons flour until smooth; add to remaining sauce and cook, whisking constantly, 2 to 3 minutes or until slightly thickened. Serve with ribs and, if desired, mashed sweet potatoes. This recipe was developed for McCormick® by Southern Living Cooking School.
Recipe reprinted by permission of McCormick®. All rights reserved. Date Added: 01/01/2008
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Nutrition Facts per Serving Yield: Yield:  Makes 4 servings

Calories: 753 Fat. Total: 49g Fiber: 1g Carbohydrates, Total: 35g Sodium: 1362mg % Cal. from Fat: 59% Cholesterol: 163mg Protein: 43g

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