Jamaican Jerk Ribs


  • Pork Ribs (about 12-15 ribs)
  • 2 tablespoons vegetable oil
  • 4 tablespoons water
  • 1 teaspoon sea salt
  • 3 tablespoons dark brown soft sugar
  • 1 large onion (blitzed into paste)
  • 1 tablespoon dried thyme
  • 2 cinnamon sticks
  • 2 tablespoons dried coriander
  • 8 garlic cloves (blitzed into paste)
  • 4 birds eye chillies (blitzed into paste)
  • 2cm fresh ginger (skin removed, blitzed into paste)
  • 1 star anise
  • Juice of 2 limes
  • 5.4fl oz-160ml olive oil
  • 2 teaspoons allspice
  • 1 tablespoon hot curry powder
  • Black pepper
  • 1 tablespoon honey
  • 1x dry beef stock cube


  1. Place all of the ingredients (except the pork ribs) into a large mixing bowl and stir until combined. Coat the ribs evenly in the sauce, cover with tin foil and pop into the fridge for at least 12 hours to marinade
  2. When ready to cook, gently scrape off the marinade and save it to one side (discard of the star anise and cinnamon sticks now). Lightly pat dry the ribs and place onto the roasting rack/pan. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  3. Pop into the oven (no need to turn when cooking with a Vulcan Roaster) for 1hr. Remove from the oven and baste with the remaining marinade and pop back into the oven for 20 minutes
  4. Ensure the meat is thoroughly cooked and not pink

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