Jerked Ribs

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black freshly ground
• 6  celery leaves 
• 1 teaspoon thyme leaves dried
• 6 servings walkerswood jamaican jerk seasoning 
• 2 tablespoons juice of lemon 
• 1 medium onion quartered
• 6 pounds baby pork spareribs 
• 3 tablespoons vegetable oil divided
• 1 cup water 

Equipment

• frying pan
• grill
• dutch oven

Directions

1. Cut ribs into 2- to 3-rib sections.
2. Bring ribs, next 6 ingredients, and water to cover to a boil in a large Dutch oven over high heat. Reduce heat, simmer 30 minutes or until tender.
3. Drain.
4. Rub ribs with 1 tablespoon oil. Set aside 1 tablespoon Jerk Seasoning; rub ribs evenly with remaining Jerk Seasoning, and place in a large pan. Cover and chill 1 hour.
5. Stir together 1 cup water, remaining 2 tablespoons oil, lemon juice, and 2 teaspoons reserved Jerk Seasoning. Set aside.
6. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Coat food rack with cooking spray, and place rack on grill. Arrange food over empty side, and grill, covered with grill lid, over medium-high heat (350 to 40
7. hour, turning once and basting occasionally with lemon juice mixture.
8. Sprinkle with remaining 1 teaspoon Jerk Seasoning before serving.