This recipe is quite a jerk. We don’t mean it’s ‘mean,’ but that it has Quechuan roots. “Jerky” comes from the Quechua word “charqui,” meaning dried and preserved meat. The mix of Southern American and African culture helped keep work “jerk” for the spice mixtures and slow roasting of meat. Enjoy a spiced-out, flavorful Caribbean Jerk Barbecue Ribs recipe!

The ribs are tender, tasty, and titillating to the tastebuds. The spices plus barbeque sauce make dry rub ribs taste dry and sauced ribs taste bland. You are able to cook the ribs in the oven or on a grill, whatever is easily available for you. Grilling provides a smokier flavor, but both heat options invoke drool and a need for seconds!

Some sides to compliment the Caribbean Jerk Barbecue Ribs: cole slaw, sweet potato fries, more barbeque sauce, mac & cheese, cornbread or some grilled veggies.

Caribbean Jerk Barbecue Ribs

• Prep: 15 mins
• Cook: 1 hr 30 mins
• Total: 1 hr 45 mins
• Servings: 6 servings

Ingredients:

Jerk Seasoning

• Onion Powder
• Garlic Powder
• Ginger
• Cinnamon
• Allspice
• Nutmeg
• Thyme
• White Pepper
• Smoked Paprika
• Coconut Sugar – alternatively: brown sugar if you prefer
• Bouillon Powder – any flavor
• Hot Pepper – Chili, cayenne pepper, pepper flakes, whatever you happen to have on hand will work

Ribs

• 2.5 pounds or more pork loin back ribs slab
• 1 teaspoons salt or more adjust to taste
• Freshly ground black pepper to taste
• 2-3 Tablespoons Jerk Seasoning
• 1/2-1 cup barbecue sauce your choice

Directions:

1. Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
2. Salt and pepper according to preference.
3. Now rub the ribs with the jerk seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly.
4. You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps.
5. Cook in oven option:
   1. Preheat oven to 350 degrees.
   2. Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart, about 1 hour 15 minutes for baby back ribs or pork loin ribs; 2 hours or more for spareribs.
   3. Carefully unwrap ribs; pour any juices from foil and reserve juice to mix with barbecue sauce. Let ribs cool completely before grilling.
6. Cook on grill option:
   1. Preheat grill to medium high. Grill ribs for 5-10 minutes each side, basting with barbeque sauce while grilling until charred. Be careful not to burn it.
   2. Remove foil; Add BBQ sauce and bake uncovered for an additional 20-30 minutes. Let set a few minutes before slicing.
7. Transfer to a cutting board; cut between ribs to separate. Transfer to a serving plate and serve with more barbecue sauce and sides.

Nutrition Facts (per serving)

• Calories: 197 (10%)
• Carbohydrates: 12g (4%)
• Protein: 15g (30%)| Fat: 9g (14%)
• Saturated Fat: 1g (6%)
• Cholesterol: 55mg (18%)
• Sodium: 680mg (30%)
• Potassium: 327mg (9%)
• Sugar: 8g (9%)
• Vitamin A: 185IU (4%)
• Vitamin C: 0.7mg (1%)
• Calcium: 73mg (7%)
• Iron: 2.5mg (14%)