Jamaican Jerk Barbecue Ribs


1 cup Jerk Marinade
1 tablespoon sugar
2 tablespoons red wine vinegar
4 pounds pork spare ribs
About 1-1/2 cups barbecue sauce (commercial or home-made)


Combine the Jerk Marinade, sugar, and vinegar. Add the ribs and turn to coat lightly. Marinate in the refigerator for 4-to-6 hours. Let the chilled meat come to room temperature before grilling.Prepare a low fire in a charcoal grill or preheat a gas grill to 225 degrees F. If you're using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the fuel bed and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner. Place the ribs on the grill over the drip pan, cover the grill, cook for 4-to-5 hours, turning and brushing frequently with the marinade. Add more coals as needed during the cooking time to keep the fire at an even 225 degrees. Brush the ribs with the barbecue sauce during the last 15 minutes of cooking.

Serves Four

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