With the SuperBowl behind us we are in the middle of basketball season! Allstar weekend was last month and with the first day of March, we're entering into March Madness. For all the basketball lovers out there, serving these ribs at a watch party will definitely impress your friends. The dope thing about this rib recipe is, YOU DON'T NEED A GRILL! Before we dive into the recipe here's a little history about March Madness...
The NCAA Division I Men's Basketball Tournament is a single-elimination tournament played each spring in the United States, currently featuring 68 college basketball teams from the Division I level of the National Collegiate Athletic Association (NCAA), to determine the national championship. The tournament was created in 1939 by the National Association of Basketball Coaches, and was the idea of Ohio State University coach Harold Olsen. Played mostly during March, it is known informally as March Madness or the Big Dance, and has become one of the most famous annual sporting events in the United States.
What You'll Need..
For the Marinade:
1 1/4 cups Walkerswood Jerk Barbecue Sauce
1/4 tsp. Ground Allspice
1 tsp. Walkerswood Jerk Seasoning
1 tsp. Molasses (optional)
3/4 cups Brown Sugar
3 cloves Garlic, chopped
1 tsp. Salt
2 tbsp. Dark rum (optional)
Prepare the marinade & ribs: Combine all the marinade ingredients and coat ribs. Cover and refrigerate for about 4 hours. Note: This step can be done the day before for a deeper flavor & to save time.
*For the most tender ribs, I remove the thin membrane covering the rack. It can be a bit tough when cooked and since we want ribs that fall of the bone, removing the membrane is a must. To remove it, use a knife to gently slide under the membrane then using your fingers pull the membrane away from the bones.
Prepare the baking sheet: Line a baking sheet with aluminum foil and use butter to grease the foil before putting the ribs on the baking sheet.
Bake the ribs: Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
Broil the ribs: Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the marinade is bubbling and the ribs are evenly browned.
Brush with left over marinade: About 30 minutes before the end of cooking, brush the ribs with marinade, re-cover with foil, and finish cooking.
*The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes.