Jamaican Baby Back Ribs
Prepare to transport your taste buds to the Caribbean with these succulent Jamaican Baby Back Ribs! This recipe combines the vibrant flavors of island-inspired ingredients like fresh thyme, fiery habanero pepper, and aromatic allspice in a bold, flavor-packed marinade. After a slow bake to tender perfection, the ribs are finished with a sticky-sweet glaze made with honey and ketchup, creating a caramelized crust that’s perfectly balanced with hints of heat and tanginess. Whether you’re hosting a barbecue or looking to spice up dinner, these oven-baked ribs are the ultimate crowd-pleaser. Serve them with your favorite tropical sides and let the flavors whisk you away to Jamaica!
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Recipe Information
Ingredients
- 4 pounds Baby back ribs
- 4 pieces Garlic cloves
- 6 stalks Scallions
- 2 tablespoons Fresh thyme
- 1 tablespoon Ginger
- 1 piece Habanero pepper (or Scotch bonnet)
- 2 teaspoons Allspice (ground)
- 3 tablespoons Dark soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons White vinegar
- 3 tablespoons Honey
- 3 tablespoons Ketchup
- 1 tablespoon Water
Instructions
1. Prepare the marinade by combining garlic cloves, scallions, fresh thyme, ginger, habanero pepper, ground allspice, soy sauce, brown sugar, lime juice, vegetable oil, salt, black pepper, and white vinegar in a blender or food processor. Blend until smooth.
2. Place the baby back ribs on a large baking sheet, remove the membrane on the underside of the ribs, and pat them dry with paper towels.
3. Generously coat the ribs with the marinade on both sides, rubbing it in to ensure full coverage. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
4. Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
5. Arrange the ribs on the wire rack, meat side up. Cover tightly with another sheet of aluminum foil to trap in moisture.
6. Bake in the oven for 3 hours, checking occasionally to ensure they are tender but not drying out.
7. Make the glaze by combining honey, ketchup, and water in a small saucepan over medium heat. Stir until the glaze becomes thick and sticky, about 5 minutes. Remove from heat.
8. After 3 hours of baking, remove the top layer of aluminum foil, increase the oven temperature to 400°F (200°C), and brush the ribs generously with the glaze.
9. Return the ribs to the oven (uncovered) and bake for an additional 20-30 minutes, basting with the glaze halfway through, until the ribs are caramelized and slightly charred at the edges.
10. Remove the ribs from the oven and let them rest for 10 minutes. Slice between the bones to separate the ribs and serve warm.
Nutrition Facts
Calories |
5676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.1 g | 469% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 9802 mg | 426% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 164.1 g | ||
| Protein | 371.4 g | 743% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 986 mg | 76% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5178 mg | 110% | |
*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.
