Jerk BBQ Ribs are a delicious fusion of Caribbean and American barbecue traditions, bringing together the smoky, spicy flavors of jerk seasoning with the sticky, sweet tang of classic BBQ sauce. Imagine tender, fall-off-the-bone pork ribs, marinated in a flavorful jerk spice blend, slow-cooked to perfection, and then generously brushed with a homemade jerk BBQ sauce. These ribs are perfect for summer cookouts, family gatherings, or any occasion where you want to impress with a bold and unforgettable dish.
Originating from Jamaica, jerk seasoning is known for its unique combination of heat and aromatic spices. Traditionally, jerk involves marinating meat in a mixture of Scotch bonnet peppers, allspice, thyme, and other spices before slow-cooking it over a pimento wood fire. This method imparts a distinct smoky and spicy flavor that is simply irresistible. By incorporating these flavors into a BBQ rib recipe, you get the best of both worlds – the deep, complex flavors of jerk and the sweet, tangy, and smoky notes of BBQ sauce.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Ingredients
- For the jerk marinade:
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2-3 Scotch bonnet peppers, seeded and minced (or habanero peppers for less heat)
- 4 cloves garlic, minced
- 2 racks of pork ribs (about 4-5 pounds total)
- For the jerk BBQ sauce:
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon jerk seasoning (from the marinade)
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Prepare the jerk marinade:
- In a large bowl, combine allspice, thyme, brown sugar, cinnamon, nutmeg, ginger, garlic powder, onion powder, black pepper, and salt.
- Stir in soy sauce, olive oil, apple cider vinegar, minced Scotch bonnet peppers, and minced garlic to form a paste.
- Rub the marinade all over the pork ribs, making sure they are well coated. Place the ribs in a large resealable bag or a covered dish and refrigerate for at least 2 hours, preferably overnight.
Cook the ribs:
- Preheat your oven to 300°F (150°C).
- Remove the ribs from the marinade and wrap them tightly in aluminum foil.
- Place the wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.
Make the jerk BBQ sauce:
- While the ribs are cooking, combine ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, jerk seasoning, honey, smoked paprika, garlic powder, and onion powder in a medium saucepan.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let the sauce simmer for about 15-20 minutes until thickened. Remove from heat and set aside.
Grill the ribs:
- Preheat your grill to medium-high heat.
- Carefully remove the ribs from the foil and place them on the grill.
- Brush the ribs generously with the jerk BBQ sauce, turning and basting frequently until the ribs are nicely caramelized and charred in spots, about 10-15 minutes.
Serve:
- Transfer the ribs to a cutting board and let them rest for a few minutes before cutting into individual ribs.
- Serve the jerk BBQ ribs with extra sauce on the side and your favorite sides, such as coleslaw, grilled corn, or rice and peas.
These Jerk BBQ Ribs are a tantalizing treat that combines the best of Caribbean and American barbecue flavors. The spicy, aromatic jerk seasoning paired with the sweet and tangy BBQ sauce creates a mouthwatering experience that’s perfect for any gathering. Enjoy this flavorful twist on classic ribs and transport your taste buds to the Caribbean!
