Jamaican Jerk Ribs
Jamaican Jerk Ribs- LADL Flowchart Recipe
About: Jamaican jerk seasoning is a hot barbeque rub that tastes amazing with pork baby back ribs. The words of barbeque and jerk are said to have originated from the Taino who were indigenous people to the Caribbean and Florida around the 15th century. Meats during that period were cooked over open flame until dry.
This is one of my favorite grilling recipes. The jerk seasoning is aromatic and will fill your house. I’ve left the Habaneros out, but listed them as an addition below if you want a spicy kick.
This recipe can be marinaded for 10 min to 24 hours, but either way tastes great. When grilling, some recipes suggest wrapping in aluminum foil, however I urge you to put the meat directly on the grill. Aluminum foil with the addition of heat and spices can leach aluminum into the food (Bassioni, 2012; Al Zubaidy, 2011). Try not to char the meat too much, as the burnt meat can be overpowering.
Sides that pair well with Jamaican Jerk include black beans, rice, fried plantains, and collard greens. I would also suggest some Caribbean or Mexican light beers: Red Stripe, Biére Lorraine, Stag, Prestige, Pacifico, Medalla, Modelo, Dos Equis, etc.
- Habanero/Scotch Bonnet pepper– 4, added to the marinade
- Pork Ribs — chicken, shrimp, lamb, shellfish, or vegetables.
Al Zubaidy, E. A., Mohammad, F. S., & Bassioni, G. (2011). Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. Int. J. Electrochem. Sci, 6, 6424-6441.
Bassioni, G., Mohammed, F. S., Al Zubaidy, E., & Kobrsi, I. (2012). Risk assessment of using aluminum foil in food preparation. Int. J. Electrochem. Sci, 7(5), 4498-4509.