Jamaican Jerk Ribs

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Apr. 22, 2015

Classic Caribbean jerk seasoning must be spicy and is not for the faint hearted. Make an amazing seasoning that goes perfectly with pork or chicken using the high velocity Sage Boss Blender.


Habaneros 1 Cup (16 tbs)
Baby back pork ribs 4
Cinnamon stick 1/4
Fresh thyme 2 Teaspoon
Orange juice 1/4 Cup (4 tbs)
Dried rosemary 1/4 Cup (4 tbs)
Allspice berries 6
Dried garlic 1 Tablespoon
Curry powder 1 Tablespoon
Sea salt 1 Tablespoon
Yellow mustard seeds 1/2 Teaspoon
Brown mustard seeds 1/2 Teaspoon
Flat leaf parsley 1/4 Cup (4 tbs)
Green onion 2 , chopped
Apple cider vinegar 1/3 Cup (5.33 tbs)
Jamaican dark rum 1/4 Cup (4 tbs)
Red onion 1 , quartered
Garlic 3 Clove (15 gm)
Vegetable oil 1 Tablespoon
Ketchup 32 Ounce
Brown sugar 3 Tablespoon



Place rosemary, allspice, cinnamon, garlic, curry powder, salt and mustard seeds into blender jug and process for 30 seconds in mill setting.

Combine chilies, parsley, green onion, thyme, 2 tablespoons of vinegar and orange juice in blender jug. Process using puree setting for 30 seconds.

Reserve ¼ cup of the mixture in a small bowl. Marinate the remaining mixture on the pork ribs, cover using plastic wrap and pop into refrigerator for 1-4 hours.

Preheat the oven to 350°F.

Line the baking dish with parchment paper.



After 1-4 hours, pop the unwrapped meat into oven and roast for 1 ½ hours at 350°F.

Place onion and garlic in blender jug and process using chop setting for 10 seconds.

Heat oil in saucepan and sauté onion mixture for 5 minutes.

Once cooled, add onion mixture, vinegar, ketchup, rum, sugar and jerk rub into blender jug and process using puree setting for 10 seconds.

Transfer the mixture to saucepan and simmer for 1 hour.

Brush the rib with jerk sauce mixture and pop into oven again. Roast for 10-12 minutes.



Serve with sauce and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 246Calories from Fat 55

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 1935 mg80.63%

Total Carbohydrates 43 g14.3%

Dietary Fiber 2 g8%

Sugars 37 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet