Jamaican Jerk Pork Back Ribs

Intro

Good ribs are a low-and-slow game, and they don't need a smoker or a backyard pit to get there. You're going to braise these in the oven at 300 F for two and a half hours until the meat is pulling back from the bone and the collagen has softened into something glossy. Then you hit them under the broiler with a few coats of TGCS Co Jamaican Jerk Mustard glaze to get the char and the sticky crust that ribs are actually about. The jerk works here because of that allspice and habanero warmth, it cuts through the fat of the rib in a way that a plain barbecue sauce can't. Charred, spiced, sticky, and built for a crowd. Plan for about 3 hours total but most of that is hands-off oven time. Serves 4.

What you need

Food:

2 racks pork back ribs, approx. 1.5 kg each (back ribs are leaner and meatier than side ribs. Side ribs work but will need an extra 30 minutes in the braise. Ask your butcher to remove the membrane off the back if they can, or do it yourself with a paper towel and some grip.)

5 tbsp TGCS Co Jamaican Jerk Mustard, divided (2 tbsp for the rub, 3 tbsp for the glaze. The glaze goes on in layers under the broiler, don't rush it.)

1 tbsp brown sugar (balances the vinegar snap in the jerk)

1 tsp kosher salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/2 cup apple juice or pineapple juice (for the braise liquid. Pineapple has enzymes that help tenderize. Either works fine, don't use water, it gives you steamed ribs with no character.)

1 tbsp apple cider vinegar

1 tbsp butter (stirs into the glaze at the end for shine)

Lime wedges to serve

Equipment:

Large rimmed sheet pan and aluminum foil (you're building a tent to braise in the oven. The tent needs to seal tight or the steam escapes and the ribs don't get tender.)

Pastry brush for glazing

Tongs

Sharp knife or kitchen shears for portioning

Rack for the sheet pan (optional but helpful for the broil stage, lifts the ribs out of their braising liquid)

How to cook it

1. Preheat your oven to 300 F. Pull the membrane off the back of the ribs if it's still on. Slide a butter knife under the membrane at the end of a bone to loosen it, grab it with a dry paper towel and pull it off in one strip. (Leaving the membrane on creates a leathery barrier between the rub and the meat, and the ribs won't absorb the glaze properly later.)
2. In a small bowl, mix the brown sugar, salt, paprika, garlic powder, onion powder, and black pepper. Rub 2 tbsp of the Smoked Honey Mustard evenly across both sides of both racks. Then press the dry spice rub all over the top of the mustard layer. The mustard acts as a binder and you'll get a thick, seasoned crust.
3. Lay the ribs meat-side up on the sheet pan. Pour the apple juice and apple cider vinegar into the bottom of the pan. Cover the entire pan tightly with two layers of foil, crimping the edges to seal. You're building a tent, not just draping, it needs to hold steam for 2.5 hours.
4. Braise at 300 F for 2 hours 15 minutes to 2 hours 30 minutes. The ribs are ready for the broil stage when the meat has visibly pulled back from the ends of the bones by about half an inch, and a knife slides in near the bone with almost no resistance. (Don't panic if some liquid has leaked, it happens. The ribs are still fine if the foil held for most of the cook.)
5. Pull the pan from the oven and turn the broiler to HIGH. Let the broiler fully preheat for at least 5 minutes. While it heats, mix the remaining 3 tbsp TGCS Co Jamaican Jerk Mustard with the butter in a small bowl. Microwave for 20 seconds and stir until the butter is melted and the glaze is loose.
6. Remove the foil and carefully pour off or blot most of the braising liquid from the pan. If you have a rack, transfer the ribs to it now so they broil above the liquid. Brush a generous coat of the jerk glaze all over the meaty top of both racks.
7. Slide the pan under the broiler, 6 to 8 inches from the element. WATCH THE RIBS. They go from glossy to burned in under 2 minutes under a hot broiler. Broil 2 to 3 minutes until the glaze is bubbling and starting to char at the edges. Pull the pan, brush on a second coat of glaze, and broil 1 to 2 minutes more.
8. Rest the ribs for 5 minutes. The glaze firms up slightly as it cools, making it easier to cut without it running everywhere.
9. Cut between every second or third bone with a sharp knife or kitchen shears. Arrange on a board or platter, pile a lime or two alongside. Finish with a drizzle of any leftover glaze.
10. ENJOY!