Sticky Jamaican Jerk Ribs

About this recipe

Sticky Jamaican Jerk Ribs
Tender, Slow Cooked Ribs with a Luxurious Caribbean Glaze
Rich, smokey and beautifully succulent, these Jamaican Jerk Ribs transform a classic barbecue favourite into an impressive Caribbean centrepiece.
The ribs are generously coated with Jerk Centre’s Taste From the Ancestors Mild Hot Jerk Sauce, then slowly cooked until the meat becomes exceptionally tender. A final layer of honeyed jerk glaze is brushed over the ribs before they are finished at a high temperature, creating a glossy, caramelised exterior with irresistible charred edges.
Every bite delivers deep Jamaican spice, aromatic thyme, warming allspice and a refined touch of Scotch bonnet heat. The sweetness of honey and brown sugar balances the savoury richness of the pork, while fresh lime lifts the finished dish with a clean citrus note.
Elegant enough for entertaining yet satisfyingly generous, these premium jerk ribs are ideal for summer barbecues, Caribbean dinner parties and memorable weekend feasts.

Chef’s Tip
For beautifully tender ribs, resist the temptation to cook them quickly at a high temperature. Slow cooking softens the connective tissue, while the final hot glaze creates the dark, sticky exterior.
The ribs should be tender enough to pull cleanly from the bone while still retaining enough structure to slice and serve elegantly.

Instructions

Instructions
1. Prepare the ribs
Turn the ribs over so that the bone side faces upwards. Carefully slide a blunt knife beneath the thin membrane covering the bones.
Lift the membrane, grip it with a piece of kitchen paper and pull it away from the rack. Removing this layer helps the marinade penetrate the meat and produces more tender ribs.
Pat the ribs dry with kitchen paper.
2. Make the jerk marinade
Add the Taste From the Ancestors sauce, brown sugar, honey, soy sauce, Worcestershire sauce, lime juice, vegetable oil, garlic, allspice, smoked paprika, ginger, thyme, black pepper and salt to a bowl.
Mix thoroughly until the sugar begins to dissolve and a thick, aromatic marinade forms.
3. Marinate the ribs
Place the ribs in a large dish and coat them generously on both sides with the jerk marinade. Massage the sauce into the meat, paying particular attention to the spaces between the bones.
Cover and refrigerate for at least 4 hours. For the deepest flavour, leave the ribs to marinate overnight.
Remove them from the refrigerator approximately 30 minutes before cooking.
4. Prepare for slow cooking
Preheat the oven to 160°C, 140°C fan or Gas Mark 3.
Place each rack of ribs onto a large sheet of foil with the meat side facing upwards. Pour the apple or pineapple juice around the ribs, taking care not to wash away the marinade.
Wrap each rack tightly in foil, sealing the edges to keep the steam and cooking juices inside.
5. Slow-cook the ribs
Place the wrapped ribs on a large baking tray and cook for approximately 2 hours 15 minutes.
The ribs are ready for glazing when the meat is tender, has drawn back slightly from the ends of the bones and can be pierced easily with a knife.
For especially thick racks, allow an additional 15–20 minutes.
6. Prepare the finishing glaze
While the ribs are cooking, combine the Taste From the Ancestors sauce, honey, brown sugar and lime juice in a small saucepan.
When the ribs have finished slow-cooking, carefully open the foil and add one tablespoon of the flavourful cooking juices to the glaze.
Simmer over a low heat for 2–3 minutes, stirring regularly, until glossy and slightly thickened.
7. Glaze the ribs
Increase the oven temperature to 220°C, 200°C fan or Gas Mark 7.
Carefully transfer the ribs to a foil-lined baking tray with the meat side facing upwards.
Brush them generously with the finishing glaze, making sure the top and sides are thoroughly coated.
8. Caramelise and char
Return the ribs to the oven uncovered for 15–20 minutes. Brush them with another layer of glaze halfway through cooking.
For deeper caramelisation, place the ribs beneath a hot grill for the final 2–3 minutes. Watch them carefully, as the honey and sugar can darken quickly.
The finished ribs should appear glossy, sticky and lightly charred around the edges.
9. Rest and serve
Remove the ribs from the oven and allow them to rest for 8–10 minutes. This helps the meat retain its juices.
Slice carefully between the bones, arrange on a serving board and spoon over any remaining warm glaze.
Finish with fresh thyme, sliced spring onions and lime wedges.

Ingredients

Ingredients
For the Jerk Ribs
2 racks of pork ribs, approximately 1.5–2kg in total
6 tablespoons Jerk Centre Taste From the Ancestors Mild Hot Jerk Sauce
2 tablespoons dark brown sugar
2 tablespoons honey
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
3 cloves garlic, finely crushed
1 teaspoon ground allspice
1 teaspoon smoked paprika
1 teaspoon freshly grated ginger
1 teaspoon fresh thyme leaves
½ teaspoon ground black pepper
½ teaspoon salt
100ml apple juice or pineapple juice
For the Finishing Glaze
3 tablespoons Jerk Centre Taste From the Ancestors Mild Hot Jerk Sauce
2 tablespoons honey
1 tablespoon dark brown sugar
1 tablespoon lime juice
1 tablespoon of the cooked rib juices
To Garnish
Fresh thyme leaves
Finely sliced spring onions
Lime wedges
Thinly sliced Scotch bonnet pepper, optional