Caribbean Jerk Barbecue Ribs – A super easy way to make ribs that never disappoints! So tender and tasty, you might never want to have BBQ ribs any other way…
It’s easy to put together and packs a boatload of flavor. And for an added bonus you can also add it to your repertoire of fall menu items. Yes, you can make this in the oven too! I have tried both versions several times and they never fail me.
Yes, I admit, if making this completely in the oven, they will lack that smoky barbecue flavor.
Truthfully, you won’t miss it! Because these babies are just awesome. Messy and finger-licking good, just pure deliciousness!
In my household, I get to do the entire barbecue because it’s not hubby favorite thing to do. But after I introduced him to this simple method he does not feel intimidated as much.
First you salt the pork, for every pound of pork spare ribs I use 1 teaspoon salt. I like to cut mine back a little (for 3 pound of spare ribs I use about 2 1/2 teaspoons). If you are conscious about your salt intake, do the same or salt according to preference. If you are going with pork loin or baby back ribs then you use less salt (about 1 teaspoon for the package).
Then you apply the dry rub on the pork, I used about 1 tablespoon for every pound, feel free to add more. Next I wrap it up in foil paper or aluminum paper and refrigerate over night. Remove about 1 hour before cooking and then place in the oven in the oven. A little over 1 hour works fine for me, if you are making pulled pork then cook it about 1 1/2 or more.
Personally, I like my ribs with a bit of a chew to it. Cook to your hearts desire.
Remove when it’s done, add barbecue sauce (try my homemade BBQ Sauce recipe HERE) and let it broil un-covered, start checking every 2 minutes to ensure it is not burning. It’s that easy.
So now that you’ve got the details, why not give it a go? You can use either pork or beef ribs. Be aware than beef ribs have more bone than meat, so take less time to cook it.
Pair it with this Caribbean Coleslaw here, cause they pair well together.
Enjoy!
Caribbean Jerk Barbecue Ribs
Ingredients
- 1 packaged pork loin backribs slab (2 1/2 pounds or more)
- 1 teaspoons salt or more adjust to taste
- Freshly ground black pepper to taste
- 2-3 Tablespoons Jerk Spice Homemade here
- 1/2-1 cup barbecue sauce your choice
Instructions
- Remove the membrane on the backside of the ribs by sliding your fingers under the thin membrane of the pork ribs and pulling it off.
- Salt and pepper according to preference .
- Now rub the ribs with the jerk seasoning on both sides. Place ribs on a baking sheet or roasting pan with two layers of heavy-duty aluminum foil. Wrap tightly.
- You may let it rest in the fridge for a couple of hours or overnight or continue with the next steps
- Preheat oven to 350 degrees
- Place the baking sheet into the oven and bake until the ribs are tender, but you do not want them falling apart, about 1 hour 15 minutes for baby back ribs or pork loin ribs; 2 hours or more for spareribs.
- Carefully unwrap ribs; pour any juices from foil and reserve juice to mix with barbecue sauce .Let ribs cool completely before grilling.
- Preheat grill to medium high. Grill ribs for 5-10 minutes each side, basting with barbeque sauce while you grilling until charred. Be care full not to burn it.
- Transfer to a cutting board; cut between ribs to separate. Transfer to a serving plate and serve with more barbecue sauce and sides.
- Remove foil; Add BBQ sauce and bake uncovered an additional 20-30 minutes. Let set a few minutes before slicing
Nutrition Information:
Rachel says
Forgot to give it 5 stars!
Imma says
Thank you :)!
Rachel says
Made this today along with vinegar coleslaw. I used Walkerswood Hot Jerk seasoning (rub) and Walkerswood Barbecue sauce. Talk about delicious Yep will be on the barbecue rotation!! Thanks for the recipe.
Question if doing this same recipe with a spatchcock chicken, please advise what temperature to bake the chicken and for how long. Thanks for your guidance.
Imma says
Hahaha, your excitement is contagious! I might just go to my kitchen and see if I have any ribs :). Glad you love the recipe, Rachel.
If doing spatchcock chicken bake at 400 degrees F for about 35- 45 minutes or until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F. Hope this helps!
Reese says
This was absolutely delicious. I seasoned a slab of baby back ribs with your homemade jerk spice, started it in the oven, and finished it on the grill. Instead of BBQ sauce, I basted it with your jerk sauce recipe while grilling. The cook times were perfect. Out of the oven, the ribs had enough integrity to stand up to the grill. When eating, they were tender and came clean off the bone without falling apart. Served with a scallion garnish and extra jerk sauce on the side. This was a huge hit at my house and definitely a keeper. Thank you so much!
ImmaculateBites says
Hi Reese,
You’re very welcome! I’m thrilled to hear that the jerk-spiced baby back ribs were such a hit at your house! Starting them in the oven and finishing on the grill is a fantastic way to get that perfect texture—tender but not falling apart.
Using the homemade jerk spice and sauce as a baste instead of traditional BBQ sauce is a great twist that adds a unique and bold flavor profile. And serving it with scallion garnish and extra jerk sauce on the side sounds like the perfect finishing touch.
Thank you for sharing your experience and your creative adaptation. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️✨