You are going to love Jamaican Jerk Pork Ribs. They are a fantastic alternative to BBQ ribs and very easy to make. If you are not familiar with the Jerk style of cooking it is a process of slowly grilling meats, seafood and even vegetable over a grill. The origins of jerk style of cooking can be traced to the pre-slavery days of the Cormantee hunters of West Africa through the Jamaican Maroons. The Maroons were Jamaican slaves that escaped from the British during the invasion of 1655. The word Jerk has root in the Spanish word Charqui for or jerked or dried meat. Try my Jamaican Jerk Pork Ribs recipe, you will not be disappointed.
- 3 lbs. Baby Ribs
- Jerk seasoning (make your own using our recipe or buy it)
- 5 tablespoons Dry Jerk Rub
- 2 tablespoons Paprika
- 1 tablespoon Garlic salt
- Vinegar or lime juice/lemon juice
- Pimento wood chips (optional)
- Cut baby back ribs individual pieces, then wash with Vinegar or lime juice/lemon juice
- Pour the Jerk Seasoning in a bowl. Add the Dry Jerk Rub, Paprika and Garlic salt. Mix the ingredients.
- Rub the ribs with the Jerk seasoning. Be sure to rub the seasoning in the cavities
- Add the ribs in a ziplock bag to marinate. Let is marinate at room temperature for at least 3 hours. Do not put it in the fridge to marinate once you season it. The seasoning penetrates the meat best when it is not cold.
- After 3 hours marinating at room temperature put in ziplock in the fridge. Marinate overnight.
- Take the meat out an hour before cooking and again let it sit at room temperature Preheat oven to 300° F.
- Bake in the oven for 2 hours.
- Light the coal and let the fire go low. Pimento wood chips with charcoal is best. You can also use aromatic wood if you do not have access to Pimento wood chips
- Grill the ribs over a low fire for 2 hours or until done.
- Serve hot with Jamaican hard-dough bread or festival