Jamaican Jerk Ribs©


  • Pork Ribs (about 10 good quality meaty ribs)
  • 2 Tablespoons Rapeseed Oil
  • 4 Tablespoons Water
  • 1 Teaspoon Sea Salt
  • 3 Tablespoons Dark Brown Soft Sugar
  • 1 Large Red Onion (cut into chunks)
  • 1 Tablespoon Dried Thyme
  • 2 Cinnamon Sticks
  • 2 Tablespoons Dried Coriander
  • 8 Garlic Cloves
  • 1 Tablespoon Birds Eye Chilli Flakes
  • 3cm piece Fresh Ginger (skin removed and cut into chunks)
  • 1 Star Anise
  • Juice of 2 Limes
  • 5.4fl oz-160ml Olive Oil
  • 2 Teaspoons Allspice
  • 1 Tablespoon Hot Curry Powder
  • 1 Teaspoon Black Pepper
  • 2 Tablespoons Honey
  • 1x Dry Beef Stock Cube


  1. Start by placing the onion, garlic, ginger, olive oil and lime juice into a mini food processor and blitz into a smooth paste. Pour the paste into a large mixing bowl
  2. Place the remaining ingredients (except the pork ribs) into the bowl with the paste and stir until combined
  3. Coat the ribs evenly in the sauce, leave in the bowl and cover with tin foil. Pop into the fridge for at least 24 hours
  4. When ready to cook, place the ribs onto the roasting rack/pan (reserve the sauce for basting) and lightly cover with tinfoil
  5. Pre-heat the oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven
  6. Pop the covered ribs into the oven (no need to turn when cooking with a Wilkinson 1888 Vulcan Roaster, which is what I use) for 1 hour and 30 minutes
  7. Remove from the oven and baste with the remaining marinade and pop back into the oven for a final 1 hour and 30 minutes
  8. Remove from the oven and allow to rest for 5 minutes before serving. Ensure the meat is thoroughly cooked and not pink

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