INGREDIENTS:
For the Ribs
- 1 rack pork ribs (600g, plain)
- 1 tbsp olive oil
- Salt and pepper
For The Jerk Marinade
- 1 spring onion, chopped
- 1 garlic clove
- 1/2 scotch bonnet chilli (use a whole one for more heat)
- 1/2 tbsp fresh thyme leaves
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Juice of 1/2 lime
- 1 tbsp dark brown sugar
- 1/2 tbsp soy sauce
- 1 tbsp white or cider vinegar
- 1 tbsp olive oil
- Salt to taste
For The BBQ Glaze
- 2 tbsp of your favourite BBQ sauce
- 1 tsp honey
- Dash of hot sauce or jerk paste (optional)
For The Caribbean Slaw
- 1/4 small red cabbage, finely shredded
- 1 medium carrot, grated
- 1 spring onion, finely chopped
- Juice of 1/2 lime
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- Salt & pepper, to taste
Reasons Why People Love Our Jerk BBQ Pork Rib Recipe
✅ Bold, smoky flavour with a true Caribbean kick
✅ Perfect for summer BBQs or weekend feasts
✅ Inspired by authentic jerk traditions
Instructions
1. Make the Jerk Marinade
Add all marinade ingredients to a blender or mini food processor and blitz into a thick, aromatic paste. Taste and adjust the salt or chilli heat depending on your preference.
2. Prep the Ribs
Remove the membrane from the back of the ribs if needed. Pat the ribs dry, season lightly with salt and pepper, and rub with olive oil.
3. Marinate
Massage the jerk paste all over the ribs. Cover and refrigerate for at least 2 hours – ideally overnight – to let the flavours soak in.
4. Cook Low and Slow
Oven Method:
- Preheat oven to 150°C (130°C fan).
- Wrap the ribs tightly in foil and place on a baking tray.
- Cook for 2 hours, until tender.
BBQ Method:
- Use a foil drip tray if needed.
- Set your barbecue for indirect heat.
- Cook ribs bone-side down with the lid on for 2–2½ hours.
5. Glaze and Finish
Mix the BBQ sauce with honey and any optional heat. Unwrap the ribs, brush generously with glaze, and return to the oven or BBQ for 10–15 minutes to caramelise and slightly char the edges.
6. Make the Caribbean Slaw
While the ribs rest, make your slaw:
- In a large bowl, toss together the cabbage, carrot, spring onion, and coriander.
- In a small bowl, whisk the lime juice, mayonnaise, mustard, sugar, salt and pepper until smooth.
- Pour over the veg and mix well. Chill until serving time.
7. Serve
Slice the ribs between the bones and serve hot with a generous helping of the fresh slaw on the side. Add extra napkins — things might get sticky.
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Protein: 33g
- Carbohydrates: 18g
- Sugars: 9g
- Fat: 35g
- Saturated Fat: 10g
- Fibre: 3g
- Sodium: 1.8g
Frequently Asked Questions
What cooking method is best for pork ribs?
Low and slow is the gold standard. Whether on the BBQ or in the oven, cooking pork ribs at a low temperature over a long period helps break down the connective tissue, making them tender and juicy. Finish them on a hot grill or under the broiler for that perfect caramelised crust.
How long do pork ribs take to cook in the oven?
At 150–160°C (fan 140°C), pork ribs typically take 2.5 to 3 hours to become meltingly tender. Always cover them with foil for the first stage to trap moisture, then uncover or grill them at the end to develop colour and flavour.
What makes these pork ribs authentically Caribbean?
The jerk marinade is built around traditional Caribbean ingredients: scotch bonnet chilli, allspice, fresh thyme, and spring onions. These flavours, combined with a slow cook and optional BBQ finish, closely follow the Jamaican jerk method — bold, smoky, spicy, and unmistakably island-inspired.
Can I use a different cut of pork for this recipe?
Yes. While a rack of pork ribs works beautifully, you can also use pork belly strips or boneless pork shoulder ribs. Just adjust cooking time accordingly — fattier cuts may take longer, and boneless options will cook a little faster.
Can I reheat these pork ribs?
Absolutely. Store leftovers in an airtight container and reheat gently in a covered dish at 160°C for 15–20 minutes, or until piping hot. You can also reheat them on the BBQ or under the grill for extra caramelisation.
What other sides go well with these ribs?
Grilled halloumi and a fresh egg salad are two standout sides that pair perfectly with Jerk BBQ Pork Ribs. The salty, golden crust of grilled halloumi balances the sweet heat of the ribs, while a creamy egg salad made with free-range eggs offers a cool, refreshing contrast. Both are easy to prepare and bring variety to your BBQ spread without overpowering the main event.
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About the Author.
R Owton Wholesale Butchers
Traditional Family ButchersThe Owton family have been farming the land at Chalcroft Farm for over 750 years, and in business since 1976, so you can be sure we have the experience, knowledge and expertise about all things meat! We specialise in butchering locally sourced and traceable meat, working with over 40 farmers within Hampshire and Dorset to offer some of the finest meat produce in the south.
