Bear with me now jerk anything is a labor of love! you really gotta want it. Okay so I was up really late one night and was watching a food show that featured a Caribbean restaurant and they made jerk ribs. I just had it on as background noise. So i finally look up to the end product of these jerk ribs and they look delicious so immediately I think okay let me rewind and see this process and also see where this place is located. As I’m executing that plan my hand slips and turns the channel. Devastation. I try to remember everything I heard which ends up just being that they used some sort of dry rub, wet marinade, and pork ribs and baked in the oven. So with that set out my quest for jerk ribs. So I looked up some recipes. But ultimately decided to give my own a try and I’m sooooooooo glad I did. I’m beyond proud of how these ribs turned out! Also about the wet marinade if I had extra Habanero id substitute one out for the 5 piquin seeds.

Dry rub

3 tsp ground allspice

3 tsp garlic powder

3 tsp thyme

3 tsp paprika

2 tsp brown sugar

2 tsp salt

1.5 tsp black pepper

3 tsp cayenne

½ tsp nutmeg

½ tsp ground cinnamon

¼ tsp ground clove

½ tsp dried basil

½ tsp ground dried ginger

1 zest of lime

Wet Marinade

6 scallions

5 habanero

2Tb canola oil

9 garlic cloves

1/2c brown sugar

1Tb smoked paprika

1Tb fresh ginger

3TB Coriander

1tsp allspice

1tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1 tsp black pepper

2tsp salt

2Tb lime juice

2Tb Worcestershire sauce

1Tb browning seasoning

1Tb fresh thyme

1Tb soy sauce

Directions

For the dry rub mix together all ingredients

For the wet rub mix together all ingredients

Coat both racks of ribs with dry rub

Place in jumbo Ziploc and coat ribs in marinade

Marinade for at least 24 hours

Preheat grill

Grill for 30 minutes

Flip and cook for another hour till tender

Pineapple Sauce

1c pineapple

1c coconut cream

1/2tsp salt

3 garlic cloves

3 green onions

1 numb ginger

5 piguin seeds

2 sprigs thyme

1/4tsp sugar

1/4tsp black pepper

1Tb cilantro

Blend all ingredients in blender till smooth. Let sit for 1 hour.

Coleslaw

1/2c Pineapple sauce

1/4c mayo

½ red cabbage

1/4c dried fruit

In a bowl mix all ingredients till incorporated let sit for 2 hours before serving

Serve along side of jerk ribs for a cooling effect

*Side Notes:

1.This recipes only accommodates 2 slabs of ribs. You’ll have to double it for any more.

2. You can add more habanero if you’d like it spicier.

3. You can substitute a habanero or 2 for the piquin seeds, I just ran out