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Jerk Pork Ribs

It is hard to say we didn’t have fun with this recipe. I’m not even sure how Jerk seasoning came to the table, but once it landed we went all out. I did some research on classic jerk seasonings and built this recipe from a number of different influences. From there, I did a little research on techniques for non-bbq ribs. Although it seems criminal to cook ribs in the oven, I think this method is extremely legit. I added a small layer of air underneath the ribs, so they wouldn’t be flat and cooking on one side. This small little method, combined with seasoning the ribs over night, and then again before roasting, would make all the difference and create incredible fall off the bone ribs. You can bbq, but I would give the oven method a shot. It provided to be spectacular, evidence seen in the pictures.


Preheat oven to 300*

Combine all spices for seasoning and mix well. Generously coat ribs with the rub (this can be done the night before as well). Note; you will have extra rub after coating the 2 racks of ribs. You can save this rub for another use, or use to season 1-2more racks of ribs.

Line a sheet pan or cookie sheet with aluminum foil and place a cooling rack on top. This will provide a lift for the ribs and allow the heat from the oven to circulate the meat. Place the ribs on the cooling rack and lightly cover with foil, making sure the foil isn’t touching any part of the meat. Place sheet pan & cooling rack combination in the center rack of the oven and bake for 3 hours. You can check doneness by carefully lifting the ribs with tongs, they should begin to tear apart after a few seconds of being suspended from the sheet pan. Remove from oven and let rest for 5 minutes before serving.