Jamaican-Style Jerk Spareribs

Ingredients

• 1.5 tablespoons five-spice powder chinese
• 1.5 tablespoons allspice freshly ground
• 8 large garlic cloves coarsely chopped
• 1 tablespoon kosher salt 
• 1 tablespoon juice of lime fresh
• 1 small onion coarsely chopped
• 2 teaspoons pepper freshly ground
• 7 pounds pork spareribs trimmed
• 8 medium scallions coarsely chopped
• 3  scotch bonnet chiles with some of their seeds, coarsely chopped
• 0.3 cup soya sauce 
• 0.3 cup vegetable oil 

Equipment

• food processor
• baking sheet
• pot
• grill
• cutting board

Directions

1. In a large pot of boiling water, cook the spareribs over moderate heat for 25 minutes.
2. Drain and let cool.
3. In a food processor, combine the chopped scallions with the garlic, chiles, onion, vegetable oil, soy sauce, Chinese five-spice powder, ground allspice, lime juice, salt and pepper and process the mixture to a paste.
4. Set the spareribs on 2 large rimmed baking sheets and spread the jerk paste all over them. Cover and refrigerate overnight. Bring to room temperature before grilling.
5. Light a grill. Grill the spareribs over a medium-hot fire, turning them frequently if they are browning too fast, until lightly charred and crisp, about 25 minutes.
6. Transfer the ribs to a cutting board and let rest for 10 minutes.
7. Cut in between the ribs, arrange on a platter and serve.
8. Wine Recommendation: A fruity, spicy Zinfandel will stand up to the heat in this dish. Choose one with low levels of oak and alcohol, since fiery spices exaggerate both qualities in a wine. Look for the 1999 Cartlidge & Brown. Or, alternatively, choose a zesty, full-flavored Caribbean beer like Red Stripe to cool down the spices.