Honey-jerk pork ribs

By Andrea Buckett
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Jerk marinade:

  • 6 whole scotch bonnet peppers, stems removed
  • 1 bunch green onions (about 6), cut into 5 centimeter lengths
  • 6 cloves garlic, peeled and halved
  • 5 centimeter piece of ginger, peeled and cut into chunks
  • 2 tablespoons fresh thyme leaves
  • 1-1/2 tablespoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • 1/3 cup soy sauce
  • 1/4 cup canola oil


  • 2.7 kilograms (3 sides) baby back ribs
  • 2 tablespoons honey


Jerk marinade:

  1. Place all of the ingredients into a food processor or blender and blend on high until the ingredients are finely chopped and everything is well combined. You will still have tiny bits of green onion and pepper visible, unless you are using a high-powered blender.


  1. Preheat oven to 325F
  2. Line three rimmed baking sheets with aluminum foil
  3. Trim any fat that dangles from the meat side of the ribs. Turn the ribs over and remove the membrane on the bone side.
  4. Place the ribs on the baking sheets
  5. Use about 200 milliliters of the jerk marinade to coat the entire surface of the ribs. Allow them to marinate at room temperature for about 15 minutes. Cover the ribs with tinfoil and cook for two hours.
  6. Add remaining jerk marinade into a small pot and add two tablespoons of honey. Bring to a simmer and cook for two minutes.
  7. Remove ribs from oven and remove tinfoil cover.  Baste the ribs generously with half of the jerk-honey sauce on all sides. Return the ribs to the oven for 30 minutes.
  8. Test the ribs to see if they pull apart easily.  When they do, they are done.
  9. Remove ribs from oven and cut into desired pieces. Serve with remaining jerk-honey sauce.

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