INGREDIENTS
4
Scotch bonnet peppers ((See Note 1))
6
garlic cloves
2 tbsp
vegetable oil
1/2 cup
light brown sugar
2 tbsp
allspice
1 tbsp
ground thyme
1 tsp
nutmeg
1 tsp
ground cinnamon
1 tsp
red pepper flakes
2 tsp
kosher salt
1 tsp
freshly ground black pepper
3
lbs of pork baby back or loin ribs