• 1 cup Jerk Marinade
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 4 pounds pork spareribs
• About 1 ½ cups barbecue sauce, commercial or homemade

Combine the Jerk Marinade, sugar, and vinegar. Add the ribs and turn to coat lightly. Marinate in the refrigerator for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.

Prepare a low fire in a charcoal grill or preheat a gas grill to 225°F. If you’re using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the fuel bead and arrange the coals around it to provide indirect heat. If you’re using a gas grill, place the drip pan away from the burner. Place the ribs on the grill over the drip pan, cover the grill, and cook for 4 to 5 hours, turning and brushing frequently with the marinate. Add more coals as needed during the cooking time to keep the fire at an even 225°F. Brush the ribs with the barbecue sauce during the last 15 minutes of cooking. ----- Recipe excerpt from Jerk from Jamaica by Helen Willinsky. Reprinted with permission from Ten Speed Press, © 2007. Photography by Ed Anderson.