• 1 onion, finely chopped
• 2 tablespoons lime juice
• 1/3 cup olive oil
• 1 jalapeno pepper, chopped
• 2 tablespoons ground allspice
• 5 cloves garlic, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon fresh ginger, peeled and chopped
• kosher salt and freshly cracked black pepper to taste
• 1/4 cup dark rum
• 3 tablespoons dark brown sugar
• 10 to 15 bay leaves
• 2 pounds pork spareribs, silver skin removed

Combine all the ingredients in a shallow dish. Add the ribs and turn to coat. Cover and marinate overnight in the refrigerator. Heat the grill to medium-low. Cook the ribs slowly, turning occasionally, in a covered grill until cooked through and crusty, 35 to 45 minutes.

Indoor alternative: Combine all ingredients except for the ribs and bay leaves in a food processor and blend until finely minced. Add bay leaves and marinate in a covered bowl, at room temperature, for one hour. Remove all but four bay leaves and transfer the ribs and all the marinade into a deep foil lined baking pan. Cover the ribs completely with the marinade and four remaining bay leaves. Cover the pan with foil to seal completely. Slow–roast in a 250° oven for 2 hours. The cooked juices and marinade will combine to create a great deal of sauce that can be used for rice and vegetables. Use caution when removing the foil.