Jamaica me crazy, mon!
You probably are thinking, yeah, he has to be crazy to really follow through with a recipe this complicated.
Yes, I must admit it is very involved, but when you get on a roll, there is nothing that can stop you, and afterward you feel so accomplished.
In this recipe, traditional Jamaican Jerk flavors are combined with barbecue sauce, which isn’t that unusual on the island, though they tend to opt for the dry rubs. The sauce, since it is added in the last 15 minutes of grilling, adds a delicious crust to the ribs.
The marinade. the flaove of which is infused into the ribs, may strike you as a bit much when you first create it, but the flavors will mellow as the meat cooks. To increase the heat of the marinade, add Tabasco sauce. If you want less infernal fire, remove the seeds and ribs of the chilies before chopping them.
Remember to listen to Bob Marley, Bobby McFerrin, Macka B, Steel Pulse or some other reggae music for inspiration.
Rememba, mon, if you want a bit more sauce, put a dash o’ Pickapeppa on it. Dat makes everyting bedda.

Jamaican Jerk
Barbecued Ribs
Ingredients:
1 cup Jerk Marinade
1 T. sugar
2 T. red wine vinegar
4 lb. pork spareribs
1 1/2 cups barbecue sauce
Jerk marinade:
1 yellow onion, finely chopped
1/2 cup scallions, finely chopped
1 t. salt
2 t. fresh thyme leaves
2 t. sugar
1 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1 habanero or jalapeño pepper, chopped
1 t. freshly ground black pepper
3 T. soy sauce
1 T. vegetable oil
1 T. cider vinegar
Barbecue sauce:
1/2 cup vegetable oil
1/2 cup ketchup
1/2 cup cider vinegar
2 T. Dry Jerk Seasoning
1/4 t. ground white pepper
1 large egg
Dry jerk jeasoning:
1 T. onion flakes
1 T. onion powder
2 t. ground dried rosemary
2 t. salt
1 t. ground allspice
1/4 t. ground nutmeg
1/4 t. ground cinnamon
2 t. sugar
1 t. coarsely ground black pepper
2 t. Cayenne pepper
2 t. dried chives, finely chopped

Preparation:
For the jerk marinade:
In a food processor, combine all the ingredients and process until smooth. Set aside.
For the Barbecue Sauce:
In a blender, combine all ingredients. Set aside.
For the dry jerk
seasoning:
Mix all the ingredients.

Combine the jerk marinade, sugar and red wine vinegar in a large zipper-top bag. 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.
Preheat the gas grill to 225 degrees. Place the ribs on the grill, cover and cook for 4 to 5 hours, turning and brushing frequently with the marinade. Keep the grill at an even 225 degrees throughout the whole process. Baste the ribs with the barbecue sauce during the last 15 minutes of grilling.