Jerk-Spiced Ribs

Jerk-Spiced Ribs

Pork spareribs take on deep flavor thanks to a jerk spice seasoning filled with warm spices and a touch of sugar.

Ingredients

  • light brown sugar
    4 tsp
  • ground allspice
    2 ½ tsp
  • kosher salt
    2 ½ tsp
  • paprika
    2 ½ tsp
  • ground ginger
    2 tsp
  • dried thyme
    1 ½ tsp
  • black pepper
    1 tsp
  • ground cinnamon
    1 tsp
  • cayenne pepper
    ½ tsp
  • ground nutmeg
    ½ tsp
  • rack pork spareribs

    membrane removed

    1
  • jerk spice
  • kosher salt
    ¾ tsp
  • bay leaves
    4
  • cinnamon sticks
    4
  • fresh scotch bonnet chiles or habanero chiles

    halved lengthwise

    2
  • piece fresh ginger

    unpeeled and halved lengthwise

    1
  • scallions

    trimmed, about 8 scallions

    1 bunch
  • thyme sprigs

    plus more for garnish

    1 bunch
  • whole allspice
    2 tbsp
  • canola oil

    for grilling

Directions

  1. 1

    Make the jerk spice Stir together all ingredients in a small bowl.

  2. 2

    Make the ribs Sprinkle ribs evenly with jerk spice and salt; rub thoroughly to ensure an even coating. Cover and refrigerate at least 12 hours or up to 24 hours.

  3. 3

    Layer 2 (about 3-foot-long) sheets of heavy-duty aluminum foil on a work surface. Arrange bay leaves, cinnamon sticks, chiles, ginger, scallions, thyme, and allspice evenly over center of foil in a rectangle about the size of the slab of ribs. Place ribs, meat side down, over aromatics. Wrap tightly in foil. Let stand at room temperature while grill preheats.

  4. 4

    Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes or lump charcoal. When charcoal is covered with gray ash, pour evenly onto bottom grill grate, and then push to 1 side of grill. Cover grill, and adjust vents as needed to maintain a temperature of 250°F to 275°F.

  5. 5

    Set rib packet, meat side down, on side of grill without coals. Grill, covered, until meat is tender but not falling off the bone, about 2 hours and 30 minutes. (If temperature drops below 250°F, add additional lit charcoal to grill.) During the final 20 minutes of cooking, light a charcoal chimney starter filled halfway with briquettes.

  6. 6

    Remove rib packet from grill. Open bottom vent of grill completely. When charcoal in chimney starter is covered with gray ash, pour evenly onto bottom grill grate. Coat top grate with oil. Remove ribs from foil packet; discard aromatics or reserve for garnish.

  7. 7

    Place ribs on oiled grate, meat side down. Grill, uncovered, until slightly charred, about 3 minutes. Transfer ribs to a cutting board, and let rest 5 minutes. Cut into individual ribs, and transfer to a serving platter. Garnish with thyme sprigs and reserved aromatics, if desired.

Jerk-Spiced Ribs

Jerk-Spiced Ribs

5.0(1)1109 cal

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About this Recipe

Craving a dinner that's bursting with bold, complex flavors? These Jerk-Spiced Ribs deliver a truly unforgettable meal, transforming simple pork spareribs into a deeply aromatic and satisfying dish perfect for any occasion.

Why These Jerk-Spiced Ribs Work

What sets these ribs apart is the meticulously crafted jerk spice seasoning. This blend, rich with warm spices like allspice, cinnamon, and nutmeg, balanced by a touch of brown sugar and a kick of cayenne, infuses the pork with layers of flavor. The unique addition of whole allspice, fresh ginger, scotch bonnet chiles, bay leaves, and cinnamon sticks further enhances the aromatic depth, ensuring every bite is intensely flavorful.

What to Expect

Prepare for a taste experience that marries sweet, savory, and spicy notes in perfect harmony. You'll savor the deep, earthy warmth from the allspice and ginger, complemented by the subtle sweetness of brown sugar and cinnamon. The cayenne and fresh chiles provide a vibrant, lingering heat that’s characteristic of authentic jerk seasoning, making these pork spareribs incredibly addictive. This is a robust and hearty dinner that will leave you feeling completely satisfied.

Customization & Variations

Tailoring the heat level of your Jerk-Spiced Ribs is simple. You can easily adjust the amount of cayenne pepper in the dry rub to your preference, or vary the number of scotch bonnet or habanero chiles used to control the intensity. For a slightly different aromatic profile, you might experiment with adding a touch more dried thyme or ginger to the seasoning blend, though the provided combination is expertly balanced.

Serving & Context

These flavorful Jerk-Spiced Ribs are a magnificent centerpiece for a relaxed weekend dinner or a celebratory gathering. They pair wonderfully with cooling sides like coleslaw or a simple green salad, allowing the rich, spicy flavors of the ribs to truly shine.

Frequently Asked Questions