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1. Preheat oven to 375°F.
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2. Cut each rack of ribs in half crosswise. Season both sides of ribs with jerk seasonings. Place in shallow roasting pan; bake 45 to 60 minutes or until cooked through. Cool, transfer to food storage bag; refrigerate up to 24 hours.***
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3. Combine barbecue sauce, Pickapeppa sauce and red pepper flakes in plastic travel container; mix well. Refrigerate.***
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4. Prepare grill for direct cooking. Place ribs on grid over medium coals. Grill 8 minutes per side or until heated through. Brush half of sauce over ribs; grill 2 minutes. Turn; brush remaining sauce over ribs; continue grilling 2 to 3 minutes or until ribs are glazed.
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***Wrap and refrigerate to safely transport foods to the tailgating site. For backyard grilling, skip the wrapping and proceed to cook as directed.
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Serving Suggestion
For easier handling, cut ribs into individual pieces; pile onto platter. Serve with additional barbecue sauce.
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Note
Recipe can be doubled.
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