Spicy Jamaican Jerk Baby Back Ribs
Indulge in the bold and fiery flavors of the Caribbean with these Spicy Jamaican Jerk Baby Back Ribs. This recipe offers a harmonious blend of spices, marinated in dark rum to enhance the succulent pork ribs. The fiery heat from the habanero chili powder combined with fragrant herbs and spices delivers an unforgettable taste experience. Perfect for backyard barbecues or any special occasion, these ribs will leave your taste buds tingling and your guests raving for more. Get ready to savor a delicious bite of Jamaica!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Pork baby back ribs
2 racks (5 pounds total)
Dark rum
2 cups (N/A)
Habanero chili powder
4 tablespoons (N/A)
Dried chives
4 tablespoons (N/A)
Dried onion flakes
2 tablespoons (N/A)
Coarse sea salt
2 tablespoons (N/A)
Ground coriander
4 teaspoons (N/A)
Ground ginger
4 teaspoons (N/A)
Thyme
2 teaspoons (N/A)
Black pepper
2 teaspoons (N/A)
Ground allspice
2 teaspoons (N/A)
Ground cinnamon
1 teaspoon (N/A)
Ground cloves
1/2 teaspoon (N/A)
Ground nutmeg
1/2 teaspoon (N/A)
Instructions
1
Start by removing the silver skin from the backs of the ribs. Use pliers for a firm grip to easily pull off the membrane.
2
Place the ribs in a nonreactive roasting pan and pour the dark rum over them, ensuring they are well coated. Turn the ribs a few times to assist with coating.
3
Cover the pan tightly and refrigerate, turning the ribs every hour for a total marinating time of 4 hours.
4
In the meantime, combine all the spices in a blender or small food processor. Pulse until the mixture reaches a fine powder consistency.
5
After marinating, drain the ribs and pat them dry with paper towels.
6
Take one batch of the jerk spice blend and rub it into both sides of the ribs, making sure to coat them evenly.
7
Wrap the seasoned ribs in plastic wrap and return them to the fridge for an additional hour to let the flavors meld.
8
Before grilling, wash your hands thoroughly after handling spices and raw meat.
9
Prepare your grill for indirect grilling, adding a drip pan underneath the grilling surface to manage grease and prevent flare-ups. Heat the grill to a medium to medium-hot temperature.
10
Once the grill is ready, place the hickory chips on the coals or in the smoke box of your gas grill. Lay the ribs on the hot grates above the drip pan.
11
Close the lid and allow the ribs to smoke for approximately 1 hour and 30 minutes, adjusting the time slightly based on the size of the ribs.
12
Once cooked to perfection, transfer the ribs to a platter and sprinkle half of the remaining jerk spice blend over them. The remaining spice can be offered at the table for those who crave additional heat.
13
Enjoy your Spicy Jamaican Jerk Baby Back Ribs with your favorite sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this Jamaican jerk recipe?
The recipe calls for two racks of pork baby back ribs, totaling approximately 5 pounds.
What kind of rum should I use for the marinade?
You should use 2 cups of dark rum to marinate the ribs.
How long do the ribs need to marinate in the dark rum?
The ribs should marinate in the refrigerator for a total of 4 hours, being turned every hour.
How do I remove the silver skin from the ribs?
It is recommended to use pliers for a firm grip to easily pull the membrane off the back of the ribs.
What is the heat source in the jerk spice blend?
The primary heat comes from 4 tablespoons of habanero chili powder.
How should the jerk spice blend be prepared?
Combine all individual spices in a blender or small food processor and pulse until they reach a fine powder consistency.
Do I need to dry the ribs before applying the spice rub?
Yes, after draining the rum marinade, you should pat the ribs dry with paper towels before applying the spice rub.
How long should the ribs sit with the spice rub before cooking?
Wrap the seasoned ribs in plastic wrap and return them to the fridge for 1 hour to let the flavors meld.
What type of grilling method is required?
The recipe uses indirect grilling with a drip pan placed underneath the grilling surface.
What temperature should the grill be?
The grill should be heated to a medium to medium-hot temperature.
What type of wood chips provide the smoke flavor?
Hickory chips are used on the coals or in a smoke box to provide the smoky flavor.
How long do the ribs take to smoke?
The ribs should smoke for approximately 1 hour and 30 minutes, depending on their size.
What should I do with the extra jerk spice blend?
Sprinkle half of the remaining blend over the finished ribs and offer the rest at the table for extra heat.
Is it necessary to use a nonreactive pan for marinating?
Yes, the instructions specify using a nonreactive roasting pan for the rum marinade.
Are there any safety precautions for handling the spices?
You should wash your hands thoroughly after handling the spicy rub and raw meat.
What spices are included in the jerk blend?
The blend includes habanero powder, dried chives, onion flakes, sea salt, coriander, ginger, thyme, black pepper, allspice, cinnamon, cloves, and nutmeg.
Can I cook these ribs on a gas grill?
Yes, you can use a gas grill by placing the hickory chips in a smoke box.
What is the purpose of the drip pan?
The drip pan is used to manage grease and prevent flare-ups during the indirect grilling process.
Does this recipe use fresh or dried herbs for the rub?
The recipe uses dried chives and dried onion flakes for the spice blend.
How much sea salt is needed?
The recipe calls for 2 tablespoons of coarse sea salt.
What is the primary flavor profile of this dish?
It is a bold, fiery Caribbean flavor profile with a harmonious blend of fragrant herbs and spices.
Can I adjust the cooking time?
Yes, you should adjust the smoking time slightly based on the specific size of the ribs.
What should be served with these ribs?
They are best enjoyed with your favorite barbecue sides.
How many racks of ribs does the recipe serve?
The recipe is designed for 2 racks of baby back ribs.
Should the ribs be covered during the rum marinating stage?
Yes, the pan should be covered tightly while the ribs refrigerate in the rum.
Is cinnamon included in Jamaican jerk seasoning?
Yes, this recipe includes 1 teaspoon of ground cinnamon.
How much ginger is in the spice mix?
There are 4 teaspoons of ground ginger in the jerk spice blend.
Is allspice a required ingredient for this recipe?
Yes, 2 teaspoons of ground allspice are used to create the authentic Jamaican flavor.
What is the best way to serve the ribs once they are done?
Transfer them to a platter and sprinkle with the extra spice blend for a beautiful presentation and extra flavor.
Can I make the spice blend in advance?
Yes, you can prepare the spice blend ahead of time and store it until you are ready to rub the ribs.