These Jamaican Jerk Pork Ribs are rubbed with a mouthwatering sweet and spicy paste made of three main ingredients: chile peppers, allspice, and thyme. Mind you not for the faint of heart! keviniscooking.com
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3.5 from 12 votes

Jamaican Jerk Pork Ribs

These Jamaican Jerk Pork Ribs are rubbed with a mouthwatering sweet and spicy paste made of three main ingredients: chile peppers, allspice, and thyme. Mind you not for the faint of heart! Recipe video included.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dinner, Lunch, Main
Cuisine: Jamaican
Keyword: Jamaican ribs, jerk pork, summer grilling
Servings: 6 servings
Calories: 554kcal
Author: Kevin Is Cooking

Ingredients

  • 4 Scotch bonnet peppers (See Note 1)
  • 6 garlic cloves
  • 2 tbsp vegetable oil
  • 1/2 cup light brown sugar
  • 2 tbsp allspice
  • 1 tbsp ground thyme
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp red pepper flakes
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3-4 lbs of pork baby back or loin ribs

Instructions

  • Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
  • Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

For the Grill

  • If you like it low and slow, set up the grill and preheat to 225°F. Add smoker chips per manufacturer's instructions if using.
  • When the wood begins to smoke, unwrap the ribs and place on a sheet of aluminum foil bone side down, meaty side up. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs.
  • Remove from the grill and let the ribs rest for a few minutes, then cut the ribs (See Note 2).
  • If you don’t have the time: Set up the grill and preheat to medium (325° to 350°F). 
  • Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
  • Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.

For the Oven

  • Preheat oven to 325°F.
    Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
    At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

Notes

  1. If Scotch Bonnet peppers are not available, substitute with habaneros.
  2. As the ribs cook, the meat shrinks and exposes the bone at the thinner end of the rib. When 1/4 inch of bone is exposed, the ribs should be done. If you want fall off the bone tender meat you take the internal temp up to 180°F to 200°F, that's when the collagens and fats melt and make the meat more tender and juicy.

Nutrition

Calories: 554kcal | Carbohydrates: 21g | Protein: 44g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 931mg | Potassium: 806mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 11.6mg | Calcium: 92mg | Iron: 3mg