Ajeen Jerk Bbq Lamb Ribs
Indulge in the bold, mouthwatering flavors of Ajeen Jerk BBQ Lamb Ribs, a fusion of Caribbean-inspired spices and smoky barbecue perfection. These tender lamb ribs are marinated in a vibrant jerk mixture made with fresh thyme, scallions, garlic, ginger, and a touch of scotch bonnet pepper for that signature heat. Infused with warm spices like allspice, cinnamon, and nutmeg, and balanced with the tang of lime juice and soy sauce, the marinade delivers a flavor-packed punch. Slow-roasted to juicy tenderness and finished on the grill with a sticky BBQ glaze, these ribs offer the perfect combination of charred, caramelized edges and succulent meat. Perfect for summer dining or an unforgettable family feast, these jerk BBQ lamb ribs are sure to steal the show.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 racks (about 2-3 pounds each) lamb ribs
- 2 tablespoons (chopped) fresh thyme
- 4 cloves garlic cloves
- 3 stalks (chopped) scallions
- 1 tablespoon (grated) fresh ginger
- 1 (seeded for less heat, optional) scotch bonnet pepper
- 2 tablespoons brown sugar
- 1 teaspoon allspice powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 0.5 cup BBQ sauce
Instructions
Prepare the jerk marinade by combining thyme, garlic, scallions, ginger, scotch bonnet pepper, brown sugar, allspice, cinnamon, nutmeg, soy sauce, lime juice, and olive oil in a blender or food processor. Blend until smooth.
Pat the lamb ribs dry with a paper towel and place them on a cutting board. Remove any silver skin or excess fat from the ribs.
Rub the jerk marinade generously over the lamb ribs, ensuring they are fully coated. Place the ribs in a large resealable plastic bag or airtight container and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat your oven to 300°F (150°C). Transfer the marinated ribs to a roasting pan and cover tightly with aluminum foil to lock in moisture.
Cook in the oven for 2 hours or until the ribs are tender and the meat pulls away easily from the bone.
Preheat your grill to medium-high heat (or use a grill pan). Brush the ribs with BBQ sauce to create a sticky glaze.
Grill the ribs for 5-7 minutes on each side until they develop a slightly charred and caramelized crust.
Remove the ribs from the grill and let them rest for 5 minutes. Serve hot with additional BBQ sauce on the side and enjoy!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.3 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
