"I love ribs!"

Here is what you'll need!

JERK BABY BACK RIBS WITH PINEAPPLE SALSA

Serves 8 (when using two 2-pound racks of baby back ribs).

INGREDIENTS

JERK SPICE
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground allspice
1 tablespoon kosher salt
2 teaspoons ground nutmeg
2 teaspoons cascabel or ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cayenne pepper
1 teaspoon freshly ground pepper
Combine all spices in a bowl.

WET JERK MARINADE
½ cup cider vinegar
½ cup water
¾ cup soy sauce
¾ cup canola oil
1 cup sliced red onions
¼ cup sliced jalapeño peppers or 1 tablespoon diced Scotch bonnet peppers, stems and seeds removed
Combine all ingredients in a medium bowl.
HABANERO VINEGAR
1 habanero chile, stems and seeds removed
1 cup white wine vinegar
Puree habanero chile with white wine vinegar in a food processor. Pour into a bowl.

PINEAPPLE GLAZE
2 6-ounce cans pineapple juice
¼ cup brown sugar
Combine pineapple juice and brown sugar in a small saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to about one third.

PINEAPPLE SALSA
½ pineapple, core included, chopped (about 2½ cups)
1/3 cup red onion, diced
1/3 cup jalapeño peppers, diced
1/3 cup red pepper, diced
1/3 cup cilantro, chopped
2 tablespoons canola oil
Juice of 1 lime
Salt to taste

PREPARATION

1. Combine all ingredients in a medium bowl. Refrigerate until use. 2. Wash ribs and remove thin membrane covering the ...