Jamaican Jerk Braised Spareribs
1. Preheat oven to 350°F. Trim ribs and cut into 2-rib portions. Sprinkle evenly with salt and pepper; rub with 3 teaspoons of the Jamaican jerk seasoning. Coat ribs lightly in 3/4 cup of the flour. Brown ribs, in batches, in hot oil in large ovenproof Dutch oven on medium-high heat. Return ribs to pan; add beef stock and orange juice. Bring to boil. Remove from heat; cover tightly with foil.
2. Bake 1 hour and 30 minutes. Remove ribs with slotted spoon, reserving drippings in pan.
3. Stir rum, brown sugar and remaining 1 teaspoon Jamaican jerk seasoning into reserved drippings. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring constantly.
4. Mix 3 tablespoons of the sauce and remaining 2 tablespoons flour in small bowl with wire whisk until smooth. Add to sauce in pan; cook 2 to 3 minutes or until slightly thickened, whisking constantly. Serve sauce with ribs.