I made Jerk Pork Ribs that hit with smoky heat and a dangerously sticky glaze so good everyone fights over the last bone.

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And I am obsessed with these Jerk Ribs. I love how the crust hits first, then that bright, angry heat from Scotch bonnet peppers wakes everything up.

Jamaican Jerk Marinade brings smoke, sweet brown sugar notes, and that herby kick from fresh thyme leaves that refuses to be polite. I don’t care if ribs are messy to eat.

I want sticky, peppery, salty, slightly sweet meat that makes you smack your lips and keep going. This is Jamaican food that grabs attention, not whispers.

Bring napkins. Bring friends.

Bring a big appetite. You will want seconds, no apologies.

Trust me.

Ingredients

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Pork spare ribs: the meaty heart, juicy and totally worth the mess.
Green onions: fresh bite and bright color, keeps things lively.
Yellow onion: sweetness when it cooks down, adds depth and comfort.
Garlic cloves: punchy aroma, makes it smell like dinner’s ready.
Scotch bonnet peppers: serious heat and fruity zing, remove seeds if needed.
Fresh thyme: herby backbone, it’s aromatic and kind of earthy.
Dark brown sugar: sticky sweetness and caramel notes, balances the heat.
Soy sauce: savory umami, gives that salty rounded backbone.
Lime juice: sharp citrus lift, brightens the whole thing.
White or apple cider vinegar: tangy bite, cuts through the richness.
Vegetable oil: helps everything blend and gives a slick glaze.
Ground allspice: warm peppery note, classic jerk signature.
Ground cinnamon: subtle sweetness and warmth, not overpowering.
Ground nutmeg: tiny warm background, adds cozy depth.
Grated fresh ginger: zippy warmth and a little peppery zing.
Kosher salt: brings out flavors, don’t skip adjusting it.
Freshly ground black pepper: sharp kick and subtle heat.
Ground cloves optional: intense and sweet, use sparingly if you like.

Ingredient Quantities

2.5 to 3 pounds pork spare ribs, cut into serving pieces

4 green onions, roughly chopped

1 small yellow onion, quartered

4 garlic cloves

1 to 2 Scotch bonnet peppers, seeds removed for less heat if you want

3 tablespoons fresh thyme leaves, packed (or 1 tablespoon dried thyme)

2 tablespoons dark brown sugar, packed

2 tablespoons soy sauce

2 tablespoons lime juice (about 1 lime)

2 tablespoons white vinegar or apple cider vinegar

2 tablespoons vegetable oil

1 teaspoon ground allspice (pimento)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger

1 teaspoon kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves, optional

How to Make this

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1. Rinse and pat dry
2.5 to 3 pounds pork spare ribs, cut into serving pieces; trim excess fat if you want them less greasy.

2. In a blender or food processor add 4 green onions (roughly chopped), 1 small yellow onion quartered, 4 garlic cloves, 1 to 2 Scotch bonnet peppers (remove seeds for less heat), 3 tablespoons fresh thyme leaves (or 1 tablespoon dried), 2 tablespoons dark brown sugar, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons white or apple cider vinegar, 2 tablespoons vegetable oil, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves if using.

3. Pulse until smooth into a thick paste; scrape down the sides and taste a tiny bit with caution if you used Scotch bonnet, then adjust salt, sugar or lime if needed.

4. Reserve about 1/3 cup of the marinade for basting later; rub the rest all over the ribs making sure they are well coated.

5. Marinate the ribs in a covered container or zip bag in the fridge for at least 4 hours, preferably overnight for best flavor.

6. Preheat oven to 300 F. Place ribs bone side down on a foil lined baking sheet or in a roasting pan, cover tightly with foil and roast for 2 to
2.5 hours until meat is tender and pulling away from bones.

7. Remove foil, brush with reserved marinade, crank oven to 425 F and roast 10 to 15 more minutes to caramelize the surface, watch carefully so the sugars don’t burn.

8. For grill lovers, after the low oven or slow simmer step finish ribs over medium high heat 5 to 10 minutes per side, basting with reserved marinade and turning to get charred edges.

9. Let ribs rest 5 minutes, then cut between bones, squeeze extra lime if you like and serve with rice, plantains or your favorite sides.

10. Tips: if you want less heat use 1 Scotch bonnet or substitute habanero with fewer seeds; brown sugar helps caramelize so dont skip it; always taste tiny bit of raw marinade very carefully because of heat from peppers.

Equipment Needed

1. Cutting board and sharp chef’s knife for trimming and cutting ribs
2. Blender or food processor to blitz the marinade into a paste
3. Measuring spoons and a 1/4 cup measure for spices, sugar and liquids
4. Large bowl or zip-top bag to marinate the ribs in the fridge
5. Foil-lined rimmed baking sheet or roasting pan with tight-fitting foil
6. Basting brush and a small bowl to hold the reserved marinade
7. Oven (and/or grill) and a pair of long tongs for finishing over heat
8. Instant-read thermometer and a sharp carving knife to rest and cut between bones

Youll be set with those.

FAQ

How spicy is this jerk rub and can I make it milder?
It's pretty spicy if you use 2 Scotch bonnets, they pack heat. For milder ribs, use 1 pepper and remove all the seeds and membranes, or substitute a milder pepper like jalapeño. You can also cut the amount of pepper in half and add a touch more brown sugar to balance flavors.

How long should I marinate the ribs for best flavor?
At least 2 hours will give good flavor, but overnight in the fridge is best for deep flavor. If short on time, even 30 minutes helps. Just keep them covered and chilled while marinating.

Can I bake the ribs instead of grilling?
Yes. Wrap ribs tightly in foil and bake at 300 F for 2 to 2.5 hours until tender, then unwrap and broil or finish on a hot pan for a little char. Grilling gives extra smokiness, but oven works great when weather is bad.

How should I handle Scotch bonnet peppers safely?
Wear gloves or wash hands well after handling, and avoid touching your face or eyes. Removing seeds and inner membranes cuts heat. If you accidentally touch sensitive areas, rinse with cold water and avoid rubbing.

How do I store and reheat leftovers?
Keep cooled ribs in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in a low oven at 300 F wrapped in foil, or slice and warm in a skillet with a splash of water to keep them moist. Microwaving works ok but can dry them out.

Can I freeze the marinated ribs or the sauce?
Yes, you can freeze marinated ribs in a freezer bag for up to 3 months. Thaw in the fridge overnight before cooking. The marinade or extra sauce freezes fine too; thaw in the fridge and stir before using.

Simple Jamaican Jerk Ribs Recipe Substitutions and Variations

Scotch bonnet peppers: use 1 habanero for similar heat, or 1-2 jalapeños if you want milder spice, or 1/4 to 1/2 teaspoon cayenne powder if you don’t have fresh peppers.
Soy sauce: swap with tamari for gluten free, or coconut aminos for a slightly sweeter, less salty option.
Fresh thyme: use 1 tablespoon dried thyme instead, or try 1 tablespoon fresh oregano or 1 tablespoon chopped rosemary for a different herby vibe.
Dark brown sugar: substitute with an equal amount of light brown sugar, or use 1 tablespoon molasses plus 1 tablespoon granulated sugar to mimic the deep flavor.

Pro Tips

1) Brown the ribs first for extra flavor. Pat them dry, then sear in a hot skillet a couple minutes per side until nicely browned. It adds a deep, savory crust that the oven alone wont give you.

2) Use a two-stage finish for the best glaze. After slow roasting, brush on more of the reserved marinade and broil or grill just long enough to caramelize. Keep the heat high but watch it close, sugar burns fast so flip and baste often.

3) Let the ribs rest 5 to 10 minutes before cutting. Resting lets the juices redistribute so the meat stays moist when you slice it, and it makes the ribs easier to cut between bones.

4) Tweak the heat and balance before marinating. Blend the sauce, taste a tiny smear on a spoon, then adjust lime, sugar or salt so the flavors are loud but balanced. If you want less burn remove seeds from the peppers and start with one, you can always add more later.

Simple Jamaican Jerk Ribs Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Jerk Pork Ribs that hit with smoky heat and a dangerously sticky glaze so good everyone fights over the last bone.

Servings

servings

Calories

740

kcal

Equipment: 1. Cutting board and sharp chef’s knife for trimming and cutting ribs
2. Blender or food processor to blitz the marinade into a paste
3. Measuring spoons and a 1/4 cup measure for spices, sugar and liquids
4. Large bowl or zip-top bag to marinate the ribs in the fridge
5. Foil-lined rimmed baking sheet or roasting pan with tight-fitting foil
6. Basting brush and a small bowl to hold the reserved marinade
7. Oven (and/or grill) and a pair of long tongs for finishing over heat
8. Instant-read thermometer and a sharp carving knife to rest and cut between bones

Youll be set with those.

Ingredients

2.5 to 3 pounds pork spare ribs, cut into serving pieces
4 green onions, roughly chopped
1 small yellow onion, quartered
4 garlic cloves
1 to 2 Scotch bonnet peppers, seeds removed for less heat if you want
3 tablespoons fresh thyme leaves, packed (or 1 tablespoon dried thyme)
2 tablespoons dark brown sugar, packed
2 tablespoons soy sauce
2 tablespoons lime juice (about 1 lime)
2 tablespoons white vinegar or apple cider vinegar
2 tablespoons vegetable oil
1 teaspoon ground allspice (pimento)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves, optional

Directions

Rinse and pat dry
5 to 3 pounds pork spare ribs, cut into serving pieces; trim excess fat if you want them less greasy.
In a blender or food processor add 4 green onions (roughly chopped), 1 small yellow onion quartered, 4 garlic cloves, 1 to 2 Scotch bonnet peppers (remove seeds for less heat), 3 tablespoons fresh thyme leaves (or 1 tablespoon dried), 2 tablespoons dark brown sugar, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons white or apple cider vinegar, 2 tablespoons vegetable oil, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves if using.
Pulse until smooth into a thick paste; scrape down the sides and taste a tiny bit with caution if you used Scotch bonnet, then adjust salt, sugar or lime if needed.
Reserve about 1/3 cup of the marinade for basting later; rub the rest all over the ribs making sure they are well coated.
Marinate the ribs in a covered container or zip bag in the fridge for at least 4 hours, preferably overnight for best flavor.
Preheat oven to 300 F. Place ribs bone side down on a foil lined baking sheet or in a roasting pan, cover tightly with foil and roast for 2 to
5 hours until meat is tender and pulling away from bones.
Remove foil, brush with reserved marinade, crank oven to 425 F and roast 10 to 15 more minutes to caramelize the surface, watch carefully so the sugars don't burn.
For grill lovers, after the low oven or slow simmer step finish ribs over medium high heat 5 to 10 minutes per side, basting with reserved marinade and turning to get charred edges.
Let ribs rest 5 minutes, then cut between bones, squeeze extra lime if you like and serve with rice, plantains or your favorite sides.
Tips: if you want less heat use 1 Scotch bonnet or substitute habanero with fewer seeds; brown sugar helps caramelize so dont skip it; always taste tiny bit of raw marinade very carefully because of heat from peppers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.