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Jamaican Jerk Ribs
Created by: Howcan Team
Ingredients
- 2 racks of pork ribs
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh ginger, grated
- 2 tablespoons allspice
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup orange juice
- 1/4 cup lime juice
Instructions
- In a bowl, mix together 1/4 cup soy sauce, 1/4 cup brown sugar, 1/4 cup olive oil, 1/4 cup apple cider vinegar, 4 cloves minced garlic, 2 tablespoons chopped fresh thyme, 2 tablespoons grated fresh ginger, 2 tablespoons allspice, 1 tablespoon cinnamon, 1 tablespoon nutmeg, 1 tablespoon black pepper, 1 tablespoon cayenne pepper, 1 tablespoon salt, 1/4 cup chopped green onions, 1/4 cup chopped fresh cilantro, 1/4 cup orange juice, and 1/4 cup lime juice to make the jerk marinade.
- Place the 2 racks of pork ribs in a large resealable plastic bag and pour the jerk marinade over the ribs, making sure they are fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the ribs from the marinade and discard the excess marinade.
- Grill the ribs for 1.5 to 2 hours, turning occasionally, until the meat is tender and the internal temperature reaches 145°F.
- Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving. Enjoy your Jamaican Jerk Ribs!
Jamaican Jerk Ribs have a rich history rooted in the Caribbean island of Jamaica. This iconic dish is a flavorful fusion of African, Arawak, and Spanish culinary influences. The technique of jerking, marinating meat in a spicy blend of Scotch bonnet peppers, allspice, and other herbs and spices, was developed by the Maroons, descendants of African slaves who escaped into the Jamaican mountains. Today, renowned Jamaican chefs like Chef Levi Roots and restaurants such as Scotchies in Montego Bay are celebrated for their mastery of this dish. For the best Jamaican Jerk Ribs, it's crucial to achieve the perfect balance of heat, smokiness, and aromatic spices in the marinade. Whether grilled over pimento wood or slow-cooked in a smoker, the result is tender, succulent ribs bursting with authentic Jamaican flavors.
140 min
4
450 calories
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