Jamaican Jerk Pork Ribs
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.
Ingredients
- 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
Instructions
- 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 turning every 90 minutes or baking and baste with pan juices, if necessary. About 3-hours total.
- 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.
Notes
Scotch Bonnet peppers are not readily available in most grocery stores, substitute cayenne pepper in place of the Scotch Bonnets.