Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

I love the flavor of smoked pork ribs, but ribs cooked this way often end up on the tough side. The best racks I've ever had are those pumped with smokiness and other flavors, and the meat practically falls off the bone. The clone recipe right here will produce just that. An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And finally, for a big finish, the racks are tossed on the grill just before serving to add charring and then they're slathered with a smoky sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak on that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you'll only detect a hint of heat on the finished product. In fact, I'll usually add a couple habaneros to my paste. That's how we roll in the Southwest. Serve up these babies with a side of the Sweet Potato Chips clone for an authentic CIP experience.

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.