"In this recipe, jerk flavors are combined with barbecue sauce.  The sauce, added during the final 15 minutes of cooking, adds a delicious crust to the succulent ribs."  Helen Willinsky

• 1 cup jerk marinade
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 4 pounds pork spareribs
• About 1 1/2 cups barbecue sauce, commercial or homemade

Method

Combine the Jerk Marinade, sugar, and vinegar.  Add the ribs and turn to coat lightly.  Marinate in the refrigerator 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°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, and 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°F.  Brush the ribs with the barbecue sauce during the last 15 minutes of cooking.

Serves: 4

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Reprinted with permission from© 2007, Helen Willinsky, Jerk from Jamaica: Barbecue Caribbean Style, published by Ten Speed Press    click for book review

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