Jerk Ribs

Name: Jerk Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. pork back ribs; 2 Tbsp. dried minced onion; 1 Tbsp. onion powder; 4 tsp. ground thyme; 2 tsp. salt; 2 tsp. ground allspice; 1/2 tsp. ground nutmeg; 1/2 tsp. ground cinnamon; 1 Tbsp. sugar; 2 tsp. black pepper; 1 tsp. cayenne pepper

Eats Now Editorial Team · 576 kcal · Meat & Poultry

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Jerk Ribs – a delicious recipe with pork back ribs, onion, onion powder, ground thyme, salt, ground allspice. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. pork back ribs
2 Tbsp. dried minced onion
1 Tbsp. onion powder
4 tsp. ground thyme
2 tsp. salt
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 Tbsp. sugar
2 tsp. black pepper
1 tsp. cayenne pepper

1
In a small jar with a tight-fitting lid, shake together all dry ingredients until well blended.
2
Rub dry mixture onto all surfaces of ribs.
3
Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350u00b0 oven for 1 1/2 hours).
4
Cut into 1 or 2-rib portions to serve.
5
10 minutes.
6
Cooking Time:
7
90 minutes.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 11 ingredients. The key ingredients include: 2 lb. pork back ribs, 2 Tbsp. dried minced onion, 1 Tbsp. onion powder, 4 tsp. ground thyme, and more.

Yes, Jerk 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.

Quick Info

Servings
4 servings
Calories
576 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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