Jamaican Jerk Ribs
Get ready to spice up your barbecue with these irresistible Jamaican Jerk Ribs! Featuring tender baby back ribs marinated in a zesty blend of scallions, Scotch bonnet peppers, fresh ginger, soy sauce, and a medley of warming spices like allspice, cinnamon, and nutmeg, this recipe delivers an explosion of Caribbean flavors in every bite. The ribs are slow-cooked to perfection, ensuring they’re fall-off-the-bone tender, while frequent basting with a bold jerk marinade creates a caramelized, smoky-sweet crust. Perfect for a crowd or a laid-back dinner, these ribs pair beautifully with sides like coconut rice or roasted plantains. Whether you’re hosting a summer cookout or craving a taste of the islands, these Jamaican jerk ribs bring bold, authentic Caribbean cuisine straight to your table!
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 6 stalks Scallions (green onions)
- 6 cloves Garlic cloves
- 2 tablespoons Fresh ginger
- 2 Scotch bonnet peppers
- 1 cup Soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Vegetable oil
- 2 tablespoons Brown sugar
- 1 tablespoon Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 2 teaspoons Ground thyme (or dried thyme)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Remove the membrane from the back of the ribs by slipping a knife under the thin, white layer and pulling it off with a paper towel for grip if needed.
In a blender or food processor, combine scallions, garlic, ginger, Scotch bonnet peppers, soy sauce, lime juice, vegetable oil, brown sugar, ground allspice, cinnamon, nutmeg, thyme, salt, and black pepper to create the jerk marinade.
Place the ribs in a large resealable plastic bag or a shallow dish and pour the marinade over the ribs, making sure they are fully coated. Refrigerate for at least 4 hours or, ideally, overnight for maximum flavor.
Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the ribs from the marinade, allowing excess to drip off, and place them on the wire rack. Reserve the remaining marinade for basting.
Cover the ribs with aluminum foil to prevent them from drying out and bake in the preheated oven for 2 hours.
Meanwhile, pour the reserved marinade into a small saucepan, bring it to a boil, and simmer for about 5–7 minutes to kill any bacteria from the raw meat.
After 2 hours of baking, remove the foil from the ribs and baste them generously with the boiled marinade. Return the ribs to the oven and bake uncovered for another 30–40 minutes, basting every 10 minutes.
Remove the ribs from the oven when they are tender and slightly caramelized on top. Let them rest for 5–10 minutes before slicing.
Serve with additional lime wedges and enjoy your flavorful Jamaican jerk ribs!
Nutrition Facts
Calories |
5513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.1 g | 468% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 15552 mg | 676% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 101.9 g | ||
| Protein | 386.8 g | 774% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1029 mg | 79% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5651 mg | 120% | |
*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.
