Jamaican Jerk Raspberry Ribs – a delicious recipe with pork back ribs, olive oil, hickory chips. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub ribs with oil, and sprinkle with desired amount of Jamaican Jerk Rub. Cover and chill 4 to 6 hours.
2
Soak wood chips in water 30 minutes.
3
Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.
4
Drain chips and place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet. Place foil packet on 1 side of coals. Place drip pan between coals. Place rack on grill.
5
Arrange ribs over medium-hot coals (350u00b0 to 400u00b0), and grill, covered with grill lid, 10 to 15 minutes on each side. Place ribs over drip pan, and grill, covered with grill lid, 5 to 6 minutes on each side or until ribs are tender, brushing often with Raspberry Glaze.
1164
kcal
Calories
71
g
Fat
122
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 4 pounds pork back ribs, 2 tablespoons olive oil, 2 cups hickory chips.
Yes, Jamaican Jerk Raspberry Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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