Recipe Details

Jerk Ribs

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Servings: 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoon black pepper
1 teaspoon cayenne

Cooking Directions


In small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350 degrees F. for 1 1/2 hours). Cut into 1- or 2-rib portions to serve.

Serves 10

Serving Suggestions

The distinctive flavor of jerk seasonings create a bold flavor for these ribs. Play some steel drum music and serve with fresh tropical fruits and beans and rice.

Nutrition Information

Calories: 170 calories
Protein: 10 grams
Fat: 12 grams
Sodium: 510 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 4 grams
Carbohydrates: 4 grams
Fiber: 0 grams

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About the Cut: Back Ribs

Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

If you do plan on keeping the back ribs longer than 2 to 3 days before cooking, store them well-wrapped in the freezer.


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Butcher's Tips

Back ribs are also referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.


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