Prepare to embark on a mouthwatering culinary journey that will transport you straight to the vibrant streets of Jamaica! These Grilled Jerk Baby Back Ribs are not just a meal; they're a flavor explosion that combines smoky, spicy, and sweet notes in one irresistible dish. Whether you're a grilling enthusiast or a weekend BBQ warrior, this recipe will turn your backyard into a Caribbean paradise and make your guests beg for your secret technique.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 2 racks of baby back ribs
- 1/4 cup jerk seasoning
- 1/2 cup barbecue sauce
- 1 tbsp olive oil
Instructions
- Remove the ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Prepare your grill for indirect heat by setting up a two-zone fire. Aim for a consistent temperature of 225-250°F.
- Pat the baby back ribs dry with paper towels to remove excess moisture.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and peeling it off completely.
- Brush the ribs lightly with olive oil to help the jerk seasoning adhere.
- Generously coat both sides of the ribs with jerk seasoning, ensuring even coverage and pressing the seasoning into the meat.
- Place the ribs bone-side down on the cooler side of the grill, away from direct heat.
- Close the grill lid and cook for approximately 2 hours, maintaining a consistent temperature.
- After
- 5 hours, begin checking the ribs for tenderness. They should bend easily when lifted.
- During the last 15 minutes of cooking, brush the ribs with barbecue sauce, rotating them to create a caramelized glaze.
- Remove ribs from grill and let rest for 10 minutes before slicing between the bones.
- Serve hot with additional barbecue sauce on the side.
Tips
- Temperature is Key: Maintain a consistent low and slow grill temperature between 225-250°F for tender, fall-off-the-bone ribs.
- Prep Like a Pro: Always remove the membrane from the back of the ribs to ensure maximum flavor absorption and tenderness.
- Seasoning Secrets: Let the jerk seasoning sit on the ribs for at least 30 minutes before grilling to allow the flavors to penetrate deeply.
- Indirect Heat Magic: Use the two-zone grilling method to prevent burning and ensure even cooking.
- Moisture Matters: Keep the ribs moist by avoiding opening the grill lid too frequently.
- Sauce Technique: Apply barbecue sauce in the last 15 minutes of cooking to prevent burning and create a perfect caramelized glaze.
- Resting is Crucial: Always let the ribs rest for 10 minutes after grilling to allow the juices to redistribute, ensuring maximum flavor and tenderness.
Nutrition Facts
Calories: 543kcal
Carbohydrates: 16g
Protein: 41g
Fat: 34g
Saturated Fat: 11g
Cholesterol: 100mg
