jerk pork

My jerk pork Jamaican ribs are rubbed with a mouthwatering sweet and spicy blend of scotch bonnet peppers, allspice, and thyme. This recipe is not for the faint of heart! Recipe video included.

Jerk Pork Jamaican Ribs

Scotch bonnet peppers ((See Note 1))

garlic

vegetable oil

brown sugar

tbsp allspice

thyme

tsp nutmeg

cinnamon

tsp red pepper flakes

tsp salt

tsp black pepper

lbs pork loin ribs (baby back) (or spare ribs)

Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.

Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher&#039;s paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

For low and slow cooking, set up the grill and preheat to 225°F. Add smoker chips per manufacturer&#039;s instructions if desired.

When the wood begins to smoke, unwrap the ribs and place, bone side down, meaty side up, on a sheet of aluminum foil. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F.

Remove from the grill and let the ribs rest 10 minutes, then cut the ribs (See Note 2).

For faster cooking: Set up the grill and preheat to medium (325° to 350°F). 

Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

Remove from the grill and let the ribs rest for 10 minutes, then cut the ribs.

For the Grill

Preheat oven to 325°F.Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

For the Oven

https://content.jwplatform.com/videos/yOWMjXlM.mp4

These Jamaican Jerk Pork Ribs are rubbed with a mouthwatering sweet and spicy paste made of three main jerk ingredients like chile peppers, allspice, thyme.

Jamaican Jerk Pork Ribs 60+ AdThrive.mp4

When you need to feed a crowd for your summer party, look no further than this Jamaican jerk pork shoulder! This succulent, ultra flavorful pork shoulder marinates in jerk spices overnight and then slowly roasts until it's melt-in-your-mouth tender. No summer gathering is complete without this tropical-inspired pork shoulder.

Jamaican Jerk Pork Shoulder

habanero peppers

onion (roughly chopped)

onions

ginger

dark brown sugar

allspice

Chinese five-spice powder

pepper

nutmeg (preferably freshly grated)

salt

cloves

soy sauce

spiced rum

limes

olive oil

pork shoulder, pork butt

Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines. As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery. Don’t worry. This is normal. Reserve 1/2-1 cup of marinade, depending on the size of your pork.

Pierce 1-inch slits throughout the top of the pork butt. Turn over and repeat on the bottom. Pour the marinade over the pork and turn a few times to ensure it’s well-coated. Gently use your fingers to get some marinade into the slits. Refrigerate covered at least overnight or up to 24 hours.

If you have time, take the pork butt out of the refrigerator for an hour before cooking to help it come down in temperature. 

Heat oven to 250 degrees. Remove excess marinade from the pork. Cover a roasting pan with foil. Place on a roasting rack that's been well-coated with cooking spray. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. 

Roast uncovered in the oven until a knife or fork can easily pierce and twist into the meat with little resistance. For a 4-pound roast, this should take about eight hours. For a 7- to 8-pound roast, allow for at least 10 hours of cooking time, though it could take up to 12, depending on the cut. If you prefer to cook to an internal temperature, cook to a minimum of 180 degrees or up to 205 degrees for an even more shreddable texture.

Cover with foil and let the meat rest for 15 minutes. Shred with two forks and serve. Enjoy!

Oven-Roasted Method

Remove excess marinade from the pork. Using a wide-mouth meat injector, inject the reserved marinade throughout the pork. Add to the slow cooker with 1 cup water or chicken stock. Cook on low for eight hours.

The pork is ready when a knife or fork can easily pierce and twist into the meat with little resistance. Allow the meat to rest for 15 minutes. Shred the pork with two forks and serve. Enjoy! 

Slow Cooker Method

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Jerk Pork Jamaican Ribs

Jamaican Jerk Pork Shoulder

Top 2 jerk pork recipes from across the web

The most viewed jerk pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jerk Pork Jamaican Ribs

Jamaican Jerk Pork Shoulder

The most viewed jerk pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine