Get ready to embark on a culinary journey that will set your senses ablaze with this incredible Jamaican-style rib and chicken recipe! Imagine tender, succulent meat infused with a perfect blend of spicy jerk seasoning, sweet brown sugar, and tangy vinegar - a flavor explosion that will make your dinner guests beg for seconds. Whether you're a spice lover or just looking to add some Caribbean flair to your meal, this recipe promises to deliver an unforgettable dining experience that goes far beyond ordinary BBQ.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Jamaican
Serves: 4 servings
Ingredients
- 2 pounds ribs or chicken pieces
- 3 tablespoons jerk seasoning
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vinegar
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing your ingredients. If using ribs, ensure they are trimmed and cleaned. If using chicken, cut the pieces into manageable portions. Pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the jerk seasoning, soy sauce, brown sugar, vinegar, salt, and pepper. Stir the mixture well until the brown sugar is fully dissolved and the ingredients are thoroughly combined.
- Add the ribs or chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or transfer the meat to a resealable plastic bag. Allow it to marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
- Preheat your oven to 300°F (150°C). If using a grill, prepare it for indirect heat.
- Once marinated, remove the meat from the refrigerator. If using ribs, place them bone-side down on a baking sheet lined with aluminum foil. For chicken pieces, arrange them skin-side up on the baking sheet.
- Cover the baking sheet with another piece of aluminum foil to trap moisture and prevent the meat from drying out during the initial cooking phase.
- Place the covered baking sheet in the preheated oven and bake for
- 5 hours. This slow cooking method will help tenderize the meat.
- After
- 5 hours, remove the foil from the baking sheet. If using a grill, transfer the meat to the grill at this point. Increase the oven temperature to 400°F (200°C) or prepare the grill for direct heat.
- Continue cooking the ribs or chicken uncovered for an additional 30 minutes, basting with the marinade every 10 minutes. This will help develop a nice glaze and enhance the flavor.
- Check for doneness. The meat should be tender and have an internal temperature of at least 165°F (74°C) for chicken or until the ribs are tender and the meat is pulling away from the bone.
- Once cooked, remove the ribs or chicken from the oven or grill and let them rest for about 10 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat.
- Serve the Jamaican ribs or chicken with your favorite sides, such as rice and peas, coleslaw, or grilled vegetables. Enjoy the rich, spicy flavors of this delicious Jamaican dish!
Tips
- Marination is Key: For maximum flavor, always marinate your meat overnight. The longer it sits in the marinade, the more intense and deep the flavors will become.
- Temperature Control: Use a meat thermometer to ensure perfect doneness. For chicken, aim for 165°F (74°C), and for ribs, look for meat that's tender and easily pulls away from the bone.
- Basting Technique: Regularly baste the meat during the final uncovered cooking phase to create a beautiful, glossy glaze that locks in moisture and enhances flavor.
- Resting Period: Always let your meat rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly moist and tender.
- Customize Your Spice: If you prefer less heat, reduce the jerk seasoning. For more adventurous palates, add extra for a more intense kick.
- Grill vs. Oven: While this recipe works perfectly in the oven, grilling can add an extra layer of smoky flavor. If using a grill, watch your meat closely to prevent burning.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 30g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 110mg
