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Jerk pork Ribs


3 lbs. Baby Ribs

Jerk seasoning

5 tablespoons dry jerk rub

2 tablespoons Paprika

1 tablespoon garlic salt

Vinegar or lime juice/lemon juice

wood chips(optional)


Cut baby back ribs individual pieces, then wash with Vinegar or lime juice/lemon juice

Pour the Jerk Seasoning in a bowl. Add the Dry Jerk Rub, Paprika and Garlic salt. Mix the ingredients.

Rub the ribs with the Jerk seasoning. Be sure to rub the seasoning in the cavities

Add the ribs in a ziplock bag to marinate. Let is marinate at room temperature for at least 3 hours. Do not put it in the fridge to marinate once you season it. The seasoning penetrates the meat best when it is not cold.

After 3 hours marinating at room temperature put in ziplock in the fridge. Marinate overnight.

Take the meat out an hour before cooking and again let it sit at room temperature Preheat oven to 300° F.

Bake in the oven for 2 hours.

Light the coal and let the fire go low. Pimento wood chips with charcoal is best. You can also use aromatic wood if you do not have access to Pimento wood chips

Grill the ribs over a low fire for 2 hours or until done.

Serve hot with Jamaican hard-dough bread or festival


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