Caribbean Jerk Pork Ribs

Caribbean Jerk Pork Ribs

 

Caribbean Jerk Pork over creamy grits with brie and roasted garlic and a side of peas with crispy shallots

Caribbean Jerk Pork over creamy grits with brie and roasted garlic and a side of peas with crispy shallots

Jerk Seasoning Rub

  • 4 tsp. ground allspice
  • 1 ½ tsp. chili powder
  • 1 ½ tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp. ground nutmeg
  • 1 tsp. fresh ground black pepper
  • 2 tsp. salt
  • 1 Tbs. fresh thyme
  • 2 tsp. fresh oregano
  • 1 tsp. fresh parsley
  • Juice and zest of 1 lime
  • ½ habanero, scotch bonnet or other hot pepper
  • ¼ cup malt vinegar
  • 4 garlic cloves
  • 1 Tbs. honey
  • 2 to 3 pounds St. Louis style pork ribs
  • 2 Tbs. pomegranate molasses (may substitute honey)

Preheat the oven to 250°F. Place all of the rub ingredients in a food processor and purée until smooth. Place the ribs in a single layer in a baking sheet. Cover with the jerk seasoning. Cover completely with aluminum foil and cook until fork tender, 2 ½ to 3 hours. Remove the ribs and allow to cool. Pour off ¼ cup of the liquid from the baking sheet, making sure to skim off any fat. Add the pomegranate molasses to this and coat the tops of the ribs with this mixture. Put the broiler on high and cook the ribs until a nice crust forms, 1 to 2 minutes. Remove and serve.

ribs ovrhead

 

ribs side

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