Jamaican Jerk Boneless Country Ribs

Ingredients

2 lbs. boneless country ribs
2 bunches scallions, rough chopped (reserve 1 scallion for garnish)
6 cloves garlic, rough chopped
1 small white onion, peeled and rough chopped
2 Tbsp. ginger, peeled and chopped
1-3 habanero peppers, stemmed and seeded (use 1 for mild, 3 for spicy)
¼ cup Giant Eagle packed brown sugar
2 Tbsp. Market District extra virgin olive oil
3 Tbsp. Giant Eagle soy sauce
3 Tbsp. seasoned rice wine vinegar
1 tsp. Giant Eagle ground cinnamon
2 tsp. yellow mustard
½ tsp. ground nutmeg
½ tsp. allspice
2 tsp. kosher salt
1 bottle Market District mango coconut habanero sauce

Serves: 4
Prep Time: 10 min.
Cook Time: 20 min.

Directions:

Place country ribs into a large ziplock bag. Place all other ingredients except mango coconut habanero sauce into a blender and gently puree. Make sure to use extreme caution when handling habanero chiles-use gloves, wash all surfaces that come into contact with the chiles, and adjust spice level to your liking. Pour the marinade into the bag with the ribs and allow to marinade in refrigerator overnight and up to 24 hours.

When ready to cook, fire up the grill and sear over medium-high direct heat. Cook until country ribs are golden brown and crispy on the outside and internal temperature reaches a minimum of 145°F as measured by a probe thermometer, approximately 10-12 minutes. Slice thinly and serve atop steamed with rice, drizzle with Market District mango coconut habanero sauce, and garnish with chopped scallion. Enjoy!

Nutritional Information (Per serving):

Calories 610, Fat 31g, Sat. Fat 10g, Trans Fat 0g, Cholesterol 140mg, Sodium 830mg, Total Carbohydrate 44g, Fiber 1g, Sugars 39g, Protein 43g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.