Seasoned with the sweet-heat of Jamaican Jerk - a blend of peppers, thyme and tropical spices, including cinnamon and allspice - these ribs never last long once they are on the table.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes

Jamaican Jerk Braised Spareribs

Ingredients

3 pounds pork spareribs
1/2 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
4 teaspoons McCormick® Gourmet Collection Jamaican Jerk Seasoning, divided
3/4 cup plus 2 tablespoons flour, divided
2 tablespoons vegetable oil
2 1/2 cups Kitchen Basics® Original Beef Stock
3/4 cup orange juice
1/3 cup dark rum
1/4 cup firmly packed light brown sugar

Directions

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.

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