In the Kitchen: Keiser University Chef James Taylor showcases tasty Jamaican dish

TALLAHASSEE, Fla. (WCTV) -This week, Keiser University’s Chef James Taylor joined our Lanetra Bennett and Austin Lowe in the studio with a tasty recipe from the Caribbean, Jamaican Jerk Baby Back Ribs.

Ingredients

Jerk Rub

• 1 Tbsp - Onion Powder
• 1 Tbsp - Garlic Powder
• 2 tsp - Cayenne Pepper
• 2 tsp - Smoked Paprika
• 1 tsp - Allspice, Ground
• 1 tsp - Black Pepper, fine
• 1 tsp - Sea Salt, Fine
• 1/2 tsp - Red Pepper Flakes
• 1/2 tsp - Cumin, Ground
• 1/2 tsp - Nutmeg, Ground
• 1 Tbsp - Brown Sugar, Light or Dark
• 1 tsp - Thyme, Dried
• 1 Tbsp - Parsley, Dried

Ribs

• 4-5 lbs - Pork Baby Back Ribs, Bone-In

Directions

1. In a small mixing bowl, add all ingredients for the Jerk Rub and combine well. Set aside.
2. On a cutting board, lay the ribs out bone side up and silver the skin. Then rub the ribs generously with the jerk rub mixture. Ensure that all the surface of the ribs is covered and place the rack of ribs in a 2.5-gallon resealable plastic bag. Place the bag in the fridge for 8-24 hours.
3. Preheat oven to 325 degrees Faranheit.
4. Remove the ribs from the plastic bag and place bone-side down on a wire-rack-lined sheet pan. Cook the ribs for 1.5 to 2 hours. Halfway through, cover ribs with aluminum foil to protect them from drying out.
5. After 1.5 to 2 hours, ribs should be tender enough to pull apart with your fingers. To check the temperature, you want the internal temperature to be 195 degrees Fahrenheit.
6. Allow ribs to rest 5-10 minutes before cutting.

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