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Serves: 8

1/2 cup (125 mL) coarsely chopped onion

1 cup (250 mL) coarsely chopped scal­lions (white and green part)

1 to 3 Scotch bon­net chilies, or to taste

6 cloves gar­lic, smashed

1/4 cup (60 mL) fresh lime juice, di­vided

1/2 cup (125 mL) veg­etable oil 1/4 cup (60 mL) soy sauce ( low­sodium if you pre­fer)

2 tbsp (30 mL) fresh thyme leaves

3 tbsp (45 mL) packed dark brown su­gar, di­vided

2 tsp (10 mL) kosher salt

2 tsp (10 mL) ground all­spice 1/4 tsp (60 mL) ground nut­meg 1/4 tsp (60 mL) ground cin­na­mon

5 to 6 lb (2.3-2.7 kg) pork spareribs (prefer­ably St. Louis style)

1. In a blender com­bine the onion, scal­lions, chilies, gar­lic, 2 1/2 ta­ble­spoons (37.5 mL) of the lime juice, oil, soy sauce, thyme, 1 ta­ble­spoon (15 mL) of the brown su­gar, salt, all­spice, nut­meg and cin­na­mon and purée un­til smooth. Set aside 1/4 cup (60 mL) for the glaze.

2. Pull off and dis­card the sil­ver skin from the bone side of the ribs and cut them into 6- to 8-rib lengths.

3. Coat both sides of the ribs with the puréed mari­nade and put them in a shal­low con­tainer. Cover and chill 16 hours, turn­ing oc­ca­sion­ally.

4. Pre­heat the oven to 275 F (135 C). Re­move the ribs from the mari­nade al­low­ing the ex­cess to drip off. Dis­card the ex­cess mari­nade.

5. Ar­range the ribs, meat side up, on two racks set into each of two bak­ing pans.

6. Put the pans on the mid­dle shelves of the oven and bake, switch­ing the pans mid­way through the cook­ing time, un­til the meat is very ten­der when stuck with a fork, 4 to 4 1/2 hours.

7. While the ribs are bak­ing, in a small bowl com­bine the re­served jerk paste with the re­main­ing 1 1/2 ta­ble­spoons (22.5 mL) lime juice (30 mL) and the re­main­ing 2 ta­ble­spoons (30 mL) brown su­gar.

8. Re­move the ribs from the oven when they are ten­der and brush the tops evenly with the glaze. Re­turn the ribs to the oven and bake for 10 min­utes.

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