Jamaican Jerk Pork Ribs

About This Recipe

Jerk pork ribs follow the same essential jerk seasoning philosophy as jerk chicken, scotch bonnet and allspice forming the marinade's backbone, but the longer, slower cooking needed for ribs develops even deeper smoky flavor. The ribs marinate for hours in the intensely aromatic jerk paste before a long, low grilling process that renders the fat and tenderizes the meat while the exterior develops a deeply charred, spicy crust. Served at Jamaican cookouts and beach parties, jerk pork ribs deliver the same beloved heat and smoke as jerk chicken but with the richer, more indulgent character that pork ribs bring to the dish.

Ingredients

Serves 4

• 1.5 kgpork baby back ribs
• 4scallions
• 2-3scotch bonnet peppers
• 1 tbspfresh ginger
• 4 clovesgarlic
• 2 tbspground allspice
• 1 tbspdried thyme
• 2 tbspbrown sugar
• 1/4 cupsoy sauce
• 1/4 cupvegetable oil
• 3 tbsplime juice
• 1 tspsalt

Instructions

1. 1

   Make the marinade

   Blend scallions, scotch bonnet peppers, ginger, garlic, allspice, thyme, brown sugar, soy sauce, oil, lime juice and salt into a thick paste.

2. 2

   Marinate the ribs

   Rub the marinade generously all over the ribs, cover, and refrigerate at least 4 hours, ideally overnight.

   Marinate as long as possible — the ribs benefit enormously from extended contact with the intensely flavored jerk paste.

3. 3

   Prepare the grill

   Set up a grill for indirect, medium-low heat.

4. 4

   Grill slowly

   Grill the ribs over indirect heat, covered, turning occasionally, for 75-90 minutes until very tender.

5. 5

   Finish over direct heat

   Move the ribs to direct heat for the final 5-10 minutes to develop a deeply charred exterior.

6. 6

   Rest

   Let rest 10 minutes before slicing between the bones.

7. 7

   Serve

   Serve hot with rice and peas or festival.

Variations

• •

  Spare ribs can substitute for baby back ribs, though they'll need a bit more cooking time.

• •

  A milder version reduces the scotch bonnet significantly for those sensitive to heat.

• •

  Wrapping the ribs in foil for part of the cooking time can help them stay extra tender.

Storage

Refrigerate up to 4 days in an airtight container; reheat covered in a low oven with a splash of water to keep the ribs from drying out.

Frequently Asked Questions