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!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Step 5

Remove the ribs from the marinade, allowing excess to drip off, and place them on the wire rack. Reserve the remaining marinade for basting.

Step 6

Cover the ribs with aluminum foil to prevent them from drying out and bake in the preheated oven for 2 hours.

Step 7

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.

Step 8

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.

Step 9

Remove the ribs from the oven when they are tender and slightly caramelized on top. Let them rest for 5–10 minutes before slicing.

Step 10

Serve with additional lime wedges and enjoy your flavorful Jamaican jerk ribs!

Nutrition Facts

Serving size	2234.8 grams (2234.8g)

Amount per serving	% Daily Value*
Calories	5513

Total Fat 365.10g	468%
Saturated Fat 125.50g	628%
Polyunsaturated Fat 17.20g
Cholesterol 1309mg	436%
Sodium 15552mg	676%
Total Carbohydrate 155.90g	57%
Dietary Fiber 11.10g	40%
Total Sugars 101.90g
Protein 386.80g	774%

Vitamin D 19IU	94%
Calcium 1029mg	79%
Iron 22mg	124%
Potassium 5651mg	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.

Source of Calories

Fat: 60.2%

Protein: 28.4%

Carbs: 11.4%