Jerk Ribs

Jerk Ribs


Jerk Ribs

1 bunch scallions, trimmed, chopped

1 teaspoon kosher salt

3 tablespoons canola oil

½ cup chopped yellow onions

2 garlic cloves, peeled

1 (2-inch) peeled piece of ginger

2-3 habaneros, stemmed (depending on how hot you want the marinade to be!)

1 tablespoon ground allspice

2 teaspoons fresh thyme leaves

1 tablespoon freshly ground black pepper

½ teaspoon onion powder

¼ teaspoon cinnamon

1 tablespoon brown sugar

3 tablespoons molasses

3 tablespoons cider vinegar

2 racks St. Louis ribs, trimmed

sea salt

lime wedges, for serving


Line a sheet tray with aluminum foil.  Place a roasting rack on top.  Blot the ribs dry with paper towels.  Place on top of the roasting rack.


In a food processor, puree everything except the molasses, cider vinegar, sea salt and lime.

Reserve half the paste for later.  Brush the ribs all over with the remaining paste.  Refrigerate for 2-4 hours.


Cook the ribs at 275˚F for 4-5 hours or until tender (a knife should easily slide into the meat).  Mix the reserved paste with the vinegar and molasses.  Brush the ribs with the mixture, bake 10 -12 minutes.  Remove from the oven and allow to rest 15-20 minutes before slicing.  Season with sea salt and serve with lime wedges.