Country Style Pork Ribs (large with or without rib)
6 Scallions sliced
2 Large Shallots, minced
1 Tablespoon minced peeled fresh Ginger
1/2 Scotch Bonnet or Habanaro Chili Pepper, seeds and ribs removed, minced (more if you are Buddy).
1 Tablespoon ground Allspice
1 Teaspoon freshly ground Black Pepper
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1 Tablespoon Fresh Thyme Leaves, or 1 Teaspoon Dried.
1 Teaspoon Course Salt
1/4 Cup packed Brown Sugar
1/2 Cup fresh Orange Juice
1/2 Cup Rice Wine Vinegar
1/4 Cup Red Wine Vinegar
1/4 Cup Soy Sauce
1/4 Cup Olive Oil

Combine all ingredients (except Meat), and mix well.
Chill in fridge for at least 1 hour before using.
Fill large Zip Lock Baggy with Ribs and Jamaican Jerk Sauce.
Place in fridge and marinate over night.
1 hour before B-B-Qing Ribs, bake Ribs for 30-45 minutes in 350"  oven.
Finish cooking on grill.