These jerk pork ribs are spicy and hot, but so delicious. Make sure that you serve them with Red Stripe to cool the fires 🙂
Start out with rubing the seasoning into the rack of ribs. Cover and let sit for 1 hour.
1 large rack of short pork ribs
I package * Maggi jerk rub seasoning
2 large onions
1 green pepper
2 hot peppers, sliced ( save one for the garnish )
3 cloves garlic
2 tbsp extra virgin olive oil
1/4 cup wine liquid seasoning or red/white wine
Rub the seasoning into the rack of ribs. Let sit for 1 hour. ( The longer the better, but if time is limited 1 hour is fine. )
I prefer to leave the rack whole during the cooking stage. Heat oven to 350 degrees, add oil and place seasoning pork rack in the roasting pan. Cook uncovered for 10 minutes on each side, braising the meat to hold in the juices.
Add veggies and a splash of wine liquid seasoning, or red/ white wine. Cover roasting pan, drop the temperature to 325 degress and cook the ribs for 2 hours, turning the rack occasionally and stirring the vegetables.
Jamaica Joe jerk sauce
Jamaica Joe scotch bonnet sauce
garlic spice or powder
* appleton rum – optional
Use the amounts you desire for the sauce. Make enough to baste the ribs on both sides. Using a brush baste the ribs a few times during the 2 hour cooking time.
Remove from the pan. Ribs will be falling off the bone. Cut up the ribs into small servings. Serve with fresh cut home made french fries sprinkled with garlic plus.
In Jamaica, ribs are served on tinfoil…..so to capture the true flavour and vibe, that is how we served ours.