Jerk Ribs
Published October 24, 2015
Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE JERK SAUCE
1 medium-size bunch of scallions, trimmed and roughly chopped
½ small yellow onion, peeled and roughly chopped
4 cloves garlic, peeled
4 habanero peppers, stemmed and seeded
1 serrano pepper, stemmed and seeded
Kosher salt to taste
2 tablespoons dried thyme
1 tablespoon garlic powder
2 tablespoons ground allspice
1 teaspoon chipotle powder or habanero powder
1 teaspoon ground black pepper
½ teaspoon chile powder
½ teaspoon onion powder
½ teaspoon smoked Spanish paprika
¼ teaspoon ground cinnamon
1 tablespoon dark brown sugar
¼ cup soy sauce
¼ cup dark rum
FOR THE RIBS
2 racks baby back ribs
Kosher salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
20 grams carbs; 369 milligrams cholesterol; 1321 calories; 37 grams monosaturated fat; 15 grams polyunsaturated fat; 31 grams saturated fat; 88 grams fat; 1 gram trans fat; 6 grams fiber; 1713 milligrams sodium; 107 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Step 2
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 ¼ cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Use a paper towel when you "use your fingers to grab it and pull it (membrane) off".
A different method I use when trying to coax the tenderness out of a stubborn piece of meat such as ribs, or other joint meat - I set my oven to conventional 'roast' (not convection) at 250 degrees and cook the ribs at least 6 hours, uncovered. I place a pie tin full of water in there with them to hydrate. Ribs are tender & moist. Ditto method for pork butt or brisket.
This looks like a great jerk recipe (though better smoked than oven roasted)
I'd also recommend dry brining the ribs for a few hours (1/4 to 1/2 teaspoon kosher salt per pound of ribs, rubbed straight on the meat). Step 3 says season aggressively with salt and pepper, so that accomplishes the dry brining as step one instead of step three.
Also, I've tried soy sauce in jerk recipes, and I have to say that I'd replace the soy sauce in this one either with the juice of one lime or one orange.
I salted and peppered aggressively and got arrested for a-salt and peppery :-)
Also added a lime to the recipe because a jerk without lime is like a kiss without a hug.
Went with what we had in the cupboard. Chipotle in Adobo sauce instead of scotch bonnets. Sweet paprika instead of smoked. Applewood cold smoked for 90 minutes. Then finished over wood kettle grill at 300f. You get the idea. This recipe was made to be riffed with. My rub was really spicy and completely different from this recipe. It mellowed with cooking and It was delicious.
Great recipe outta the box - adjust pretty wildly for guests preferences and protein since first trying - spice/sweet - fruity/spicy - sticky/thin - but great starting point
This is one of the most delicious things to ever come out of my home kitchen. So flavorful, nice heat, tender. I don’t keep alcohol in the house so I subbed lime juice for the rum. I added an extra Tbsp of sugar to balance the acid. Yum. Thank you to Chef Dieterle for sharing his delectable recipe and to Sam for bringing it to us.