Jamaican jerk pineapple ribs. Season ribs with pepper and garlic salt to taste. Apply generous amount of Jamaican jerk spice to all sides. Cut baby back ribs individual pieces, then wash with Vinegar or lime juice/lemon juice Pour the Jerk Seasoning in a bowl.
Add olive oil to a large black skillet and heat on medium-high.
Brown each side of the ribs and place into a baking pan.
Baste beef ribs with some of the glaze.
You can have Jamaican jerk pineapple ribs using 4 ingredients and 7 steps. Here is how you cook it.
Ingredients of Jamaican jerk pineapple ribs
- Prepare 1 of racks of ribs.
- You need 1 can of of pineapple.
- You need 1 of Garlic salt and pepper.
- It's 1 of Jamaican jerk dry rub spice.
These Jamaican Jerk Pork Ribs are rubbed with a mouthwatering sweet and spicy paste made namely of three main jerk ingredients like chile peppers, allspice, and thyme. The ribs marinate over night which allows the flavors to penetrate the meat for maximum flavor. These do not disappoint and can be made on the grill or in the oven, too. Try our Simple Jamaican Jerk Ribs Recipe.
Jamaican jerk pineapple ribs step by step
- Season ribs with pepper and garlic salt to taste. Apply generous amount of Jamaican jerk spice to all sides..
- Grill on low to get a crust on both sides. Just enough to grt grill marks about 10 min..
- Take off grill. Pour pineapple and juice on bottom of deep pan for oven and lay ribs on top of pineapple. Put foil over top and seal tightly. Bake on 200 for 2.5 hrs making sure you turn every 30 min..
- Take ribs out of pan and set on cutting board let rest 20 min or so do not cut yet or you will lose juice..
- Slice into sections and then put back into pan with juices..
- Enjoy juicy ribs..
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Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky. Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane.