Jerk baby back ribs on the grill or oven.
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)
* 1/2 teaspoon ground nutmeg
* 1/2 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.
EVERY and eye mean EVERY recipe on/in Caribbean Pot is 🔥🔥🔥🔥🔥. So glad eye discovered this !!!!! Thanks Chris, looking forward to many more.
I am usually to running a blog and i actually recognize your content. The article has really peaks my interest. I am going to bookmark your site and keep checking for new information.
Love to grill. Love ribs. Just waiting for the sun to come out. Will definitely be trying. Thanks Chris.
Hi. Can I used this on on Beef ribs?
Just to remove some of the grease (not flavor), we drop the ribs in boiling water for five minutes or so.
I believe it is a cooking crime to boil the beautiful baby backs before marinating and BBQ’g. You are boing away the flavor of the ribs….
what flavor?
Put the ribs on a rack on a rimmed cookie sheet and bake at 300 for two hours. The grease will drip off without removing the pork taste. I always cook ribs this way, then put them on the grill to glaze for about 30 mins.
How about some recipes using Trinidad perfume or Sweet Datil chiles? Thanks, Margaret Lauterbach
Look mouth watering.
WOW ! Fantastic !
Spectacular! The best ribs ever!
Be sure to remove the membrane from the underside of the ribs to increase penetration of rub into meat. Start at the narrow end of the rack of ribs and work the bottom of a fork under the membrane. Grab the raised membrane with paper towel and slowly pull membrane off of the rack of ribs.
Be sure to remove the membrane from the underside of the ribs to increase penetration of rub into mean. Start at the narrow end of the rack of ribs and work the bottom of a fork under the membrane. Grab the raised membrane with paper towel and slowly pull membrane off of the rack of ribs.
I love jerk seasoning, but haven’t ever made my own (shock). Walker’s Wood has a great bottled one that has thus-far sufficed to infuse my piggy cuts with spicy carribbean flavor, but I’m willing to go it on my own. I’ll have to try your recipe!
Got some baby back ribs in the freezer think I’ll try this with some Fried Rice for Sunday lunch.
I made this over the weekend…. it was a hit with the neighbors.
Thanks Chris, gonna try very soon
now this is not bad spelling; for those inclined to correct,a trini will understand when i say “D BESTEST TASEIN PORK EVER”.
Thanks Chris!
I have used the jerk seasoning on a turkey after it’s been brined overnight. Best turkey ever. Everyone asks when I’m doing another.
Thank’s Chris, you were not joking about the punch in the Grace Jerk Seasoning, and you are right again, it is one of the better Jerk Seasoning. Gonna try it on the ribs tomorrow and feed it to my friends who think they can handle it.
My folks love anything jerked, so will definitely have to give this one a try.
Thanks, Chris
Thanks Chris, Will give it a try. I love ribs.
Thanks Chris although I am not into ribs in a big way, Thanks anyway.
Thanks you Chris.
Dear Chris,
The holidays are upon us and I was wondering
do you have a recipe for trinidad black cake.
Thanks a lot
Gail
it is independent time in dominica, am gonna try
Chris, do you have a recipe for Jamaican Beef Patties>
My lot love ribs and this looks just gorgeous, will try it out and let you know, but it is sure to be good as it is from you Chris
I am from Brazil and I live in Canada where the food flavors are very blend and I love cooking, most of all your web site is just wonderful. As I read your recipes, I say to myself, how come you are so generous with your cooking know how? Anyways, thank you so so much!
Looks delicious! Some of the measurements are missing, help!
Going to try this today. You’re making me hungry and I’ve just had breakfast. Your recipes are always delicious, thank you for sharing them. Please could you do a recipe for Ochro and Rice? Thanks again.
Hey chris, can you send me the Aloo pie recipe. I certainly going to try this one it make my mouth water.
you are the best
I am going to try this, mouth is watery…
Looks good. I will try this weekend.
I simply love feeling right at home in T&T, from NJ. Thank you for taking me there. My family and friends are having a BLAST.Mmmmmmm.
Tried the fish balls for Thanksgiving, everyone wanted the recipe because they were finger licking good.
THANKS! I will try the ribs this weekend and let u the outcome Season greetings from St. Croix Virgin Islands from my family to urs.
Looks good, i must try this Chris!
Tried the receipe chris it was amazing!!!!!!!!!!!!!! we had mashed potatoes and grilled veges with it ummm
Catch a fire jerk sauce da best.
Ive also used Walkerswood jerk seasononing and found that to be excellent too
to ensure not drying out the meat, tent it with aluminum foil for the first hour. keeps them much jucier
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.
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.
I love pork
mmmm Jerk back ribs, I made this for dinner Saturday night
Yes, Grace jerk seasoning is de best!!!!
Omg!! you have meh mouth watering right now, I have to try this recipe.
What a bout a garlic pork dish
Good day Chris, I will try this recipe also perhaps with lamb, thank you.
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
thanks for the recipe, yummy
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
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
I have tried the breadfruit and pork with coconut milk, tastes great.
You boil the pig tails before bbqing.. Actually soaking them in sugar remove the excess salt.
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?
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
yummy looking, definitely will try this recipe on the weekend!!!
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.
You're amazing Chris. I love you.
Debbi from Pickering
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…
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…
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. =-.
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…
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. =-.
Looks scrumptious but I dont eat pork. I feel like I missing out.
use chicken or turkey instead of the pork.
There are beef ribs too.
Try the marinara on chicken or fish ,shrimp if you like you can even try tofu .All Good
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?
wow extraodinary perfect job darling
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
These are a MUST try; they mouth-wateringly good.
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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–> https://bit.ly/1KHIsr WEll done, and I hope to see more of these fabulous recipes come swimming through the twitter stream soon.
Love, Bridge.
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