JERK PORK JAMAICAN RIBS
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.
Provided by Kevin Is Cooking
Categories Main
Time 1h40m
Number Of Ingredients 12
Steps:
- 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'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.
Nutrition Facts : Calories 554 kcal, Carbohydrate 21 g, Protein 44 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 167 mg, Sodium 931 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
JERK RIBS
Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.
Provided by Sam Sifton
Categories dinner, roasts
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
- Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
- Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.
JAMAICAN JERK RIBS
Love, love, love Jerk! If you have tried any of my jerk recipes you know from experience this one is Hot! Use 2 cups soaked Hickory Chips.
Provided by Diana Adcock
Categories Pork
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
- Place ribs in a pyrex or other nonreactive roasting pan.
- Pour rum over ribs, turning a few times to coat evenly.
- Cover and place in fridge, turning once every hour for 4 hours total.
- Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
- Divide jerk spice blend.
- Drain ribs and pat dry with a paper towel.
- Take one batch of jerk spice blend and rub into rib racks-both sides.
- Wrap with plastic wrap and return to fridge for 1 hour.
- WASH YOUR HANDS WELL.
- Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
- Heat to medium, medium hot.
- Add chips and place ribs on hot grates over drip pan.
- Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
- When done remove racks to a platter.
- Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
- You can thank Steven Raichlen for this amazing recipe!
Nutrition Facts : Calories 1509.2, Fat 89.3, SaturatedFat 31.4, Cholesterol 369.5, Sodium 4090, Carbohydrate 10.8, Fiber 5.1, Sugar 1.7, Protein 104.1
JERK PORK SPARERIBS
Steps:
- Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
- Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.
JERK BABY BACK RIBS WITH PINEAPPLE SALSA
Learn to make the best jerk baby back ribs on the grill from this recipe from Tanya Holland.
Provided by Tanya Holland
Categories Pork Rib Pork Meat Grill/Barbecue Pineapple Summer Chile Pepper Cinnamon
Yield Serves 4 to 6
Number Of Ingredients 33
Steps:
- To make the jerk marinade: In a medium bowl, combine the onion, soy sauce, oil, vinegar, water, and jalapeño. (To make ahead, refrigerate in an airtight container for up to 3 days.)
- To make the habanero vinegar: In a food processor, com¬bine the habanero chile and vinegar and purée until smooth. Pour into a small bowl. (To make ahead, refrigerate in an airtight container for up to 1 month.)
- To make the pineapple glaze: In a small saucepan, combine the pineapple juice and brown sugar. Bring to a boil over medium heat and cook until sauce is thick and reduced to about one-third, about 15 minutes. (To make ahead, refrigerate in an airtight container for up to 3 days.)
- To make the pineapple salsa: In a medium bowl, combine the pineapple, onion, jalapeños, bell pepper, cilantro, oil, and lime juice. Season with salt. (To make ahead, refrigerate in an airtight container for up to 8 hours.)
- To make the jerk spice rub: In a small bowl, combine the garlic powder, onion powder, allspice, salt, nutmeg, chile powder, cinnamon, cayenne, and black pepper in a small bowl.
- Use a butter knife to pry the membrane off the bone side of the ribs. Once you get a piece of the membrane loose, grab it with a paper towel and pull it toward the other end of the slab to remove it. Rub the Jerk Spice Rub evenly over the ribs. Arrange the ribs in a 15-by-10-in/38-by-25-cm baking pan. Pour the Jerk Marinade over the ribs, turning to coat both sides. Cover baking pan with aluminum foil and refrigerate for at least 6 hours and up to 24 hours.
- Remove ribs from marinade, letting the excess drip off. Transfer the ribs to a baking sheet and allow to come to room temperature, about 30 minutes. Brush with the Habanero Vinegar.
- To cook ribs using a charcoal grill: Prepare grill for indirect cooking over medium heat. Place a shallow metal pan filled with water in the center of the grill and arrange the hot coals around it. Lightly oil the grill grates. Place the ribs on the grate directly above the water-filled pan, cover the grill, and cook until tender, 1 1/2 to 2 hours. Add coals as needed to maintain medium heat.
- To cook ribs using a gas grill: Preheat the grill with all the burners on high. Lightly oil the grill grates. Place the ribs on the grate, turn off the burner directly under the ribs, and reduce the other burners to medium heat. Cover the grill and cook until tender, 1 1/2 to 2 hours.
- After 45 minutes, brush the ribs with some of the Pineapple Glaze, and brush them two or three times before serving. Do not flip the ribs during cooking. When the ribs are done, they will be well browned and the meat will have shrunk back from the ends of the bones. Transfer ribs to a cutting board and let stand 5 minutes before cutting rack into individual ribs. Serve warm with the Pineapple Salsa.
JERK RIB TIPS
You've gotta try these juicy, flavorful 'riblets'. I've been told that 'rib tips' are a Chicago thing. It's the top part of spare ribs, the 'rib tip'. There is a place in Chicago called Mississippi Rick's. They have the best Jamaican Jerk Rib Tips, this is very close to their Jerk Rib Tips. My family loves them. Serve with BBQ or jerk sauce, if you'd like.
Provided by AndAQT2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
- Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
- Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
- Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 3.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.5 g, Protein 29 g, SaturatedFat 11.1 g, Sodium 460.6 mg, Sugar 2.3 g
SLOW COOKER JERKED SHORT RIBS
Sweet and spicy jerk seasonings give these saucy ribs an unforgettable taste! They're great in the summer because they don't heat up the kitchen. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Combine first 10 ingredients, reserving 2 tablespoons. Rub remaining seasoning mixture over ribs. Place onion and broth in a 6-qt. slow cooker; cover with ribs. Cook, covered, on low until ribs are tender, 6-8 hours. , Meanwhile, combine preserves, vinegar, garlic and reserved seasoning mixture. Serve with ribs.
Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 330mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 19g protein.
AJEEN JERK BBQ LAMB RIBS
Make and share this Ajeen Jerk BBQ Lamb Ribs recipe from Food.com.
Provided by GOOD FOODS
Categories Lamb/Sheep
Time 1h15m
Yield 8 pieces, 10 serving(s)
Number Of Ingredients 20
Steps:
- Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.
- In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.
- In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.
- Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.
- Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.
Nutrition Facts : Calories 846.2, Fat 60.8, SaturatedFat 27.9, Cholesterol 154.2, Sodium 1011.7, Carbohydrate 35.6, Fiber 1.5, Sugar 29.9, Protein 38.7
STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE
Stacks of pork ribs make an alternative to chicken in this Caribbean feast with sticky marinade and fruity basmati accompaniment
Provided by Cassie Best
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
- Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
- To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
- Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
- Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!
Nutrition Facts : Calories 542 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
SWEET AND SPICY JERK RIBS
This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. -Geri Lesch, New Pork Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.
Nutrition Facts : Calories 1082 calories, Fat 61g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 2498mg sodium, Carbohydrate 77g carbohydrate (64g sugars, Fiber 0 fiber), Protein 45g protein.
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