Jerk Pork Jamaican Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
554 kcal
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Course
Main Course
Jerk Pork Jamaican Ribs
Description
This recipe involves creating a jerk seasoning paste blending Scotch bonnet peppers, garlic, brown sugar, allspice, thyme, nutmeg, cinnamon, red pepper flakes, salt, and black pepper. The ribs are cleaned and fully coated with this marinade, then wrapped tightly and refrigerated for 8 to 24 hours to allow deep flavor penetration.
The ribs are then cooked slowly at about 225°F on a grill, optionally using smoke chips, for 4 to 6 hours depending on the rib cut. Low-and-slow heat breaks down collagen, resulting in tender, juicy ribs with a caramelized, spicy crust. The measurement of doneness can be checked by the appearance of about ¼ inch of exposed bone and internal temperatures around 195°F to 200°F.
These ribs offer a balance of fiery Scotch bonnet heat, sweet brown sugar caramelization, and aromatic spices. They are well-suited for barbecue occasions or meals where richly seasoned pork ribs are desired. The slow cooking preserves moisture while developing deep flavors.
Scotch bonnet peppers can be replaced with habaneros if necessary. Handling the peppers with gloves is important due to their heat. The ribs should be monitored during cooking for temperature and bone exposure as cues to readiness.
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 thyme ground
- 1 tsp nutmeg
- 1 tsp ground cinnamon
- 1 tsp red pepper flakes
- 2 tsp salt
- 1 tsp black pepper ground
- 3-4 lbs pork loin ribs or spare ribs, baby back
Instructions
- Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
- Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.
For the Grill
- For low and slow cooking, set up the grill and preheat to 225°F. Add smoker chips per manufacturer's instructions if desired.
- When the wood begins to smoke, unwrap the ribs and place, bone side down, meaty side up, on a sheet of aluminum foil. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 195°F.
- Remove from the grill and let the ribs rest 10 minutes, then cut the ribs (See Note 2).
- For faster cooking: Set up the grill and preheat to medium (325° to 350°F).
- Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 195°F. Allow to rest 5-10 minutes prior to cutting.
- Remove from the grill and let the ribs rest for 10 minutes, then cut the ribs.
For the Oven
- Preheat oven to 325°F.Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 195°F. Allow to rest 5-10 minutes prior to cutting.
Notes
- Use gloves when handling Scotch bonnet peppers to avoid skin irritation or transfer of heat to eyes.
- Substitute habanero peppers if Scotch bonnet peppers are unavailable to maintain heat and flavor.
- Cook ribs until about ¼ inch of bone is exposed and internal temperature reaches 195-200°F for tender, fall-off-the-bone texture.
- Low and slow cooking on a grill or smoker provides the best tenderness and flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 44g | 88% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 167mg | 56% |
| Sodium | 931mg | 39% |
| Potassium | 806mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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