These Jamaican Jerk Pork Ribs bring the flavors of the Caribbean into your home. They are slow roasted in the oven for fall off the bone goodness your family will crave! Serve with traditional sides like fried plantains and rice with pigeon peas for a meal straight out of the tropics.
Jamaican Jerk recipes are nothing if not diverse. Although similar, no two are exactly the same! I’ve been lucky enough to travel down to Jamaica four or five times now and have made a point to ask my tour guides how they (or their families) make jerk seasoning and they’re usually pretty reluctant to share exactly what goes into this beloved national dish. There’s nothing better than ordering fresh, local food from the roadside stand or market. The flavors are amazing!
Jerk seasoning is one of Jamaica’s most widely known seasonings and my husband and I fell in love with it on our first bite. This week, while I was making some Country-style pork ribs and wanted to do something different than our traditional dry rub barbecue. I decided I would try my hand at Jamaican Jerk Pork. It turned out delicious. All it was missing was the ambiance of the tropics.
I started with a recipe from Bobby Flay for the Jerk rub. Most recipes call for Scotch Bonnet peppers which are grown in the Caribbean and are very hot – they are said to be 10x (ten times!) hotter than the jalapeno pepper. Scotch Bonnet peppers are not readily available in my grocery store so we used cayenne pepper in place of the Scotch Bonnets. Mix all the ingredients in a bowl and generously season all sides of the ribs. Place them in a dutch oven with a tight-fitting lid or on a baking tray covered with aluminum foil.
Low and slow is the way to go for pork ribs in the oven. It gives the fat time to melt away and the meat to become tender and delicious. These ribs were falling apart coming out of the roasting pan. I used a spatula in order to get them out whole for the photos but they literally fell apart on their own with the need of only a very little bit of shredding.
To finish off the dish, I made a quick jerk-lime vinaigrette and served the shredded pork ribs over a bed of mashed potatoes with a side of broccoli salad.
This dish really brought the flavors of the Caribbean into our home. If you wanted more traditional sides, you could try fried plantains and white rice with pigeon peas which are both very popular side dishes in jamaica.
Jamaican Jerk Pork Ribs
- 3-4 pounds country-style pork ribs
- 2 -3 tbsp vegetable oil
For the Jerk Seasoning:
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon cayenne powder [See Note]
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
For the Vinaigrette:
- 1/2 cup apple cider vinegar
- 1/8 cup (2 tbsp) olive oil
- 1 tbsp reserved jerk seasoning blend (from above)
- 1 tsp fresh squeezed lime juice
- Preheat the oven to 250 degrees F.
- Combine all spices in a small bowl.
- Coat the ribs lightly in oil and then season them well with spice rub on all sides; reserve 1 tbsp spice blend for the vinaigrette. Place in a Dutch oven with a tight-fitting lid or on a rimmed baking sheet and cover tightly with aluminum foil.
- Bake at 250 degrees F for about 3 hours, turn the ribs after the first 90 minutes or baking and baste with pan juices, if necessary.
- Once the ribs are tender, you can move them under to the broiler to char the spices, if you chose. Broil for 5-10 minutes or until the spices start to char. They can char fast so be sure to man the oven during the broiling process.
- Meanwhile, prepare the vinaigrette and set aside. Pour over the meat as desired.
Scotch Bonnet peppers are not readily available in most grocery stores, substitute cayenne pepper in place of the Scotch Bonnets.