How To Make Jerk Barbecue Ribs Recipe

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros provide similar heat, while jalapeños are milder and more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can be tailored to taste and may use pantry staples.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is less expensive than ribs.

Wash and clean the pork ribs, removing the membrane from the back.

Mix lemon juice and water in a bowl to soak the ribs for 10 minutes before rinsing.

Prepare the brine by combining sugar, salt, bay leaves, and habanero pepper with hot water to dissolve, then add cool water.

Add orange slices, lime slices, and habanero to the brine for extra flavor.

Place ice in the brine to ensure it's cold before pouring it over the ribs.

Pour the brine over the ribs and refrigerate for 24 hours.

Remove the ribs from the brine and discard the brine.

Season the ribs on all sides with chili seasoning, Montreal seasoning, and jerk marinade, drizzling with oil to combine.

Place the seasoned ribs in an oven preheated to 300°F and cook for about 3 hours.

Prepare the barbecue sauce by mixing your favorite barbecue sauce with jerk marinade, coconut water, and honey.

After 3 hours, remove the ribs from the oven and pour off some juice into the barbecue sauce mixture, then smear the sauce over the ribs.

Return the ribs to the oven for another 30 to 45 minutes to dry out the sauce and enhance the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary