On the heat. Extra hot

Ingredients

• 2 kg lamb riblets, in racks
• — JERK MARINADE
• 4 scotch bonnets, stalks off
• 1 bunch spring onions
• 6 cloves garlic · 4 cm ginger
• 2 tbsp ground allspice
• 1 tbsp fresh thyme · 2 tsp cinnamon
• 1 tsp nutmeg · 1 tsp black pepper
• 4 tbsp soy sauce · 3 tbsp brown sugar
• Juice of 2 limes · 3 tbsp white vinegar · 3 tbsp oil

Method

1. Blend the marinade to a coarse paste. Wear gloves; four scotch bonnets is a serious quantity.
2. Coat the racks and refrigerate overnight, 24 hours if you can.
3. Wrap in foil with a splash of water and bake at 150 °C for 90 minutes to render the breast fat. This is the same two-stage method as the Durban riblets.
4. Unwrap, cool and dry for 20 minutes.
5. Medium coals — add a few soaked allspice berries or pimento wood chips to the fire if you can. Racks on, 5 minutes a side, brushing with the reserved marinade.
6. Cut into singles, lime over. Festival bread, or hard-dough bread, and a slaw.

Cook's note. Allspice is jerk. Not chilli, not thyme — the pimento berry, in the rub and ideally in the smoke, is what makes it jerk rather than a hot barbecue.

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