Da Blue Lagoon: Jamaican Kitchen

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.

Prepare the jerk marinade by blending jerk seasoning, lime juice, garlic, scotch bonnet peppers, brown sugar, soy sauce, green onions, thyme, allspice, ginger, black pepper, and salt until smooth.

Rub the marinade generously over the pork ribs, ensuring they are well-coated.

Cover the ribs and refrigerate for at least 2 hours, preferably overnight to enhance flavor.

Preheat the grill to medium-high heat, around 375°F (190°C).

Remove the ribs from the refrigerator and let them come to room temperature for about 30 minutes.

Place the ribs on the grill bone-side down and cook for 15-20 minutes, turning occasionally.

Brush the ribs with additional marinade during grilling for extra flavor.

Reduce the heat to low and continue cooking for another 30-40 minutes, until the ribs are tender and caramelized.

Alternatively, preheat the oven to 300°F (150°C) and bake the ribs covered in foil for 2-2.5 hours, then finish on the grill for 10-15 minutes.

Let the ribs rest for 10 minutes before slicing.

Serve with lime wedges and your favorite sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary