Today’s I’m eating a Caribbean jerk spare ribs recipe smoked on the Big Green Egg.
The flavors of the Caribbean are so distinct that they are impossible to forget. My first trip was when I was a fresh-out-of-college hot shot who thought he could handle real heat.
WRONG!
I ordered a BBQ jerk chicken and was given a choice of BBQ sauces. I, of course, chose the hottest they had, and promptly regretted that decision.
Over the years, though, I’ve continued to think about how I could tame the flavors and have found, tweaked and created a Jerk sauce that is sweet, spicy and hits all the right island notes while not blowing you out of the clear blue water. That’s the secret to this flavorful recipe.
Let’s get started.
Prepare the Spare Ribs
Start by removing the membrane off the back of the ribs and season liberally on both sides with an all-purpose Jerk seasoning. I used HowToBBQRight’s Malcom’s Jammin’ Jerk Rub, available to order online.
Next, prepare the grill for indirect cooking at 250 degrees with cherry wood for smoke flavor. If you can find it, pimento wood is what they cook on in the Caribbean.
This recipe works on any grill or smoker, so long as you can set it up for indirect cooking.
The Cook
Once the grill is up to temperature, place the ribs on, close the lid and cook untouched for 4 hours, maintaining a constant 250 degrees.
Make the Jerk Sauce
While the ribs are cooking, make the Jerk sauce by sautéing the green onion, habanero pepper and garlic in the melted butter.
Next, add the rest of the sauce ingredients and simmer for 20 minutes.
If the sauce hasn’t thickened to your liking (it’s a pretty thin, vinegar-type sauce) use a cornstarch slurry by mixing in a separate bowl 2 teaspoons of cornstarch and 2 teaspoons of water. Then, stir the slurry into the sauce.
Allow to stay warm on the stove.
Once the ribs hit the four-hour mark, begin basting with the Jerk sauce ever 20 minutes for the final hour.
The Eat
After five total hours, the Jerk spare ribs should be ready and the sauce set on the meat. Carefully remove the ribs to a cutting board and let rest for 15 minutes.
Slice between the bones and serve immediately, preferably with grilled pineapple and other island favorites.
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Caribbean Jerk Spare Ribs on the Big Green Egg
Ingredients
- 1 slab pork spare ribs
- 1/4 cup Caribbean seasonings. I used Malcom’s Jammin’ Jerk rub.
Jerk BBQ Sauce (adapted from HowToBBQRight)
- 2 Tbsp unsalted butter
- 2 scallions, thinly sliced (white parts only)
- 5 garlic cloves, minced
- 1 habanero, finely chopped
- 1 cup mango-pineapple juice
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1/4 cup Mike’s Hot Honey
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Frank’s Red Hot
- 1/4 cup Worcestershire Sauce
- 2 limes, juiced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
Make the Sauce
- Melt butter and sauté garlic, green onions and habanero pepper for 2-3 minutes, until soft.
- Add remaining ingredients, bring to a simmer and cook for 20-30 minutes, until thickened slightly. See notes.
Prepare the Spare Ribs
- Remove the membrane from the back of the ribs and season on both sides with Jerk seasoning.
The Cook
- Prepare grill for indirect cooking at 250 degrees using cherry wood for smoke flavor.
- When grill is up to temperature, place ribs on the grill and cook for 4 hours, untouched.
- After 4 hours, begin basting the ribs with the Jerk sauce every 20 minutes over the final hour.
- After 5 total hours, the ribs will be done and the sauce will be tacky. Remove to a cutting board to rest for 15 minutes.
- Slice between the bones and serve.
Notes
- If not thickened enough, use a cornstarch slurry. In a separate bowl, combine 2 teaspoons cornstarch and 2 teaspoons water. Add mixture to sauce.
