Categorized | Pork
Jerk baby back ribs on the grill or oven.
Posted on 27 March 2009
My mouth is water just thinking about this wonderful, full-of-flavor recipe. This one was inspired by my daughter Tehya who’s love for spicy food is just like her dad’s. Remember if you’re pressed for time or just feeling lazy, you can always pick up a bottle of Grace Jerk BBQ sauce from your local grocer or Caribbean food supply store. “Grace” seems to be the one that really has that “punch” that jerk is all about.
You’ll need…
For 4 servings
- 1 kg (2 lb.) Pork back ribs
For the jerk seasoning
* 1 onion, finely chopped
* cup finely chopped scallion
* 2 teaspoons fresh thyme leaves
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon ground Jamaican pimento (allspice)
* teaspoon ground nutmeg
* teaspoon ground cinnamon
* 1 hot pepper, finely ground
* 1 teaspoon ground black pepper
* 3 tablespoons soy sauce
* 1 tablespoon cooking oil
* 1 tablespoon cider or white vinegar
Method:
Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining.
The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.
Rub the jerk sauce that you just created over the ribs and let it sit for a couple hrs if you can. It will enhance the flavors of the meat as it gets time to really penetrate the meat.
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 180°C. (350° F.) for 1 1/2 hours).
Cut into 1- or 2-rib portions to serve.
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Hey there!! Love your blog!! I’ve included this recipe post in my top 15 recipes of the week on Twitter–> http://bit.ly/1KHIsr WEll done, and I hope to see more of these fabulous recipes come swimming through the twitter stream soon.
Love, Bridge.
Bridget’s last blog post..The Weekly Top 15 Recipe Posts on Twitter
These are a MUST try; they mouth-wateringly good.
Lisa’s last blog post..Mini-Farmers’ Market, Breakfast on the Farm This Saturday
You make me want to go to Jamaica and make a stop at The Jerk Pit.
Cynthia’s last blog post..I’m Not Hungry
wow extraodinary perfect job darling
oh I was in heaven when I tasted these jerk ribs, mmmmmmmmmmmmmmmmmmm
[rq=132171,0,blog][/rq]A vintage “Trinbagonian” fish broth. The cure for hangovers?
Looks scrumptious but I dont eat pork. I feel like I missing out.
use chicken or turkey instead of the pork.
Thanks for taking the time to leave me your wonderful comments. Liza, yes they’re amazing, but you can also try using beef ribs if you don’t mess with the swine
happy cooking
chris
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
Hi chris,
I haven’t tried them yet, but am planning on having ribs tonight. Your recipe sounds scrumptious, so have instructed my daughter to make up the sauce and base the ribs in preparation for tonight. I can’t wait to taste it…
Chris i can see that you enjoy the Caribbean recipe alot, i sure will be trying the Jerk baby back ribs for the holidays with my family and friends.
.-= Pauline says:´s last blog ..Another use for ochro besides Callaloo. =-.
Your website is fantastic! love the way you give step by step instructions. I am from Guyana and love the spices
Sandra, I’m happy you find it useful and thanks for stopping by and commenting. Maybe we can get you to share one of your famous Guyanese recipes with us soon.
happy cooking
chris…
hey chris its like you’re reall carribean, how about a touch of angostura bitters in that sauce
Sophia.. rumor is there’s a shortage of bitter, so I’m saving mine
Good tip though
happy cooking
chris…
You're amazing Chris. I love you.
Debbi from Pickering
Cheryl
The recipe sounds great can wait to try it, would this be the same for jerk chicken and if not can I have a recipe for jerk chicken
will be posting an excellent jerk chicken 9from scratch) soon. stay tuned.
yummy looking, definitely will try this recipe on the weekend!!!
mmmmmmmmmmmmm……mmmmmmmmmmmmmmmmm~~
I had to modify a tad with what I have. I have the scallion and onion, but substituded 3 gloves of garlic instead of the onion. I cut the sugar in half and used light brown sugar instead. A squeeze of lemon juice instead of the thyme. I didn't have a fresh hot pepper <which is unusual, but substituded 2 tsp. of crushed red pepper flakes. The rest is as according to the recipe.
Thank you!
~Mary
thanks for sharing what you did. happy cooking
Hi Chris,
Have you ever tried bar b que pig tails
No, sorry. but I heard from a friend in NY who makes it as well as a friend who purchased some while in Barbados recently. Do you boil it before BBQing?
You boil the pig tails before bbqing.. Actually soaking them in sugar remove the excess salt.
I have tried the breadfruit and pork with coconut milk, tastes great.
Okay Chris, now I gotta have some jerk ribs for dinner, just had breakfast and am hungry already..will go nice with the pineapple dessert to beat the heat, which I love….
Lynda
Finding your site was taking me back to Trinidad all over again and reminiscing of good old times. Your recipes are great . Looking for a good pastelle recipe. Got any?
Keep it up
Erma
Hey Chris,
Love your website, I get hungry even though i have just eaten reading your recipes..thanks for keeping me from getting homesick.I am looking for a quick Christmas "black cake" recipe, did not soak any fruits yet..do you have a quick fix available???
Much appreciated.
Lynda
thanks for the recipe, yummy
As a newcomer to the Caribbean Pot, I look forward to your recipe postings. Thank you so much for keeping the Caribbean spirit alive through your recipes. I have tried the stew chicken and will definitely try the ribs this weekend. Dp you have another book beside the Vegan cook book?
Joyce Johnson
Baltimore, Maryland
Good day Chris, I will try this recipe also perhaps with lamb, thank you.
What a bout a garlic pork dish
Omg!! you have meh mouth watering right now, I have to try this recipe.
Yes, Grace jerk seasoning is de best!!!!
mmmm Jerk back ribs, I made this for dinner Saturday night
I love pork
Great job Chris. I have been trying to add some variety to my cooking. Think I will try the BBQ Jerk Ribs for my Sunday lunch. Thanks so much.
Hi Chris, the recipe is spot on. as all caribbean cooks, there is always a variation that can infuse different flavours, without changing the end result….a great dish. My suggestion to give a twist to this tasty dish, is to use oyster sauce OR soy sauce. since soy is heavy on the salty flavour, the oyster sauce will infuse a different flavour but with less salt and msg.
to ensure not drying out the meat, tent it with aluminum foil for the first hour. keeps them much jucier
Ive also used Walkerswood jerk seasononing and found that to be excellent too