Jamaican Jerk Ribs with Pineapple-Mango Salsa

I went to Jamaica on my honeymoon. I expected to enjoy the ocean, swim up bar, and that blissful feeling of relaxation that comes in an all-inclusive resort. However, I was surprised to discover how delicious the food was. Jamaican patties are the perfect hand-held snack and after I left I wanted to drench everything in jerk spice. For those of you unfamiliar, a jerk rub contains heat, sweetness, as well as the warm spices of allspice, cinnamon and nutmeg. While this may be less traditional with savory dishes, it pairs perfectly with meat.

This recipe for jerk ribs is a different spin on the more typical chicken. When combined with the smoke from the barbeque and the cooling salsa that accompanies it, it’s very close to a Caribbean adventure (or at least as close as I am going to get this year!)

The sauce definitely has a kick to it, so if you don’t like a lot of spice, adjust accordingly. Don’t omit the peppers entirely though- Scotch bonnets are a Jamaican must! While I find the barbeque really adds to the overall dish, you can definitely make these in the oven.

Jamaican Jerk Ribs

Adapted from Toni Tipton-Martin, Jubilee

Serves 4-6

Jerk Rub
1 Tbsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1 tsp ground sage
2 Tbsp garlic powder
4 tsp salt, or to taste
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp smoked paprika

Ribs

2 racks of pork back ribs
1/4 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup fresh orange juice
2 Tbsp fresh lime juice
2 Tbsp olive oil
1-2 minced Scotch bonnet peppers, to taste
1 cup minced onion
1/2 cup minced green bell pepper
4 cloves garlic, peeled but whole
1/4 cup molasses
1/4 cup soy sauce

In a small bowl, combine all of the Jerk Rub ingredients.

Remove the back membrane from the ribs by lifting it up and away with a butter knife [For more info- read this]. Place the ribs on a sheet pan and pat dry with paper towels, if needed. Use your fingers to press the jerk rub into the ribs to completely coat them. Place the ribs bone side down and refrigerate overnight.

Heat a charcoal grill (or gas grill), on indirect heat to 225F. Place the ribs on the cool side of the grill and cook for 1-2 hours or until a crust begins to form.

Meanwhile in a blender or a food processor, combine the brown sugar, vinegar, orange juice, lime juice, olive oil, chile pepper, onion, bell pepper, garlic, molasses, and soy sauce. Process until smooth. Transfer the mixture to a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and summer until the jerk sauce is darkened in colour 10 to 15 minutes.

Using a basting brush or the back of a spoon, coat the ribs evenly with the jerk sauce. Wrap the ribs in foil and continue to roast on indirect heat for another 1 to 2 hours, until the ribs are very flexible but not falling apart. Serve with the pineapple mango salsa (recipe below) and the remaining jerk sauce on the side.

Pineapple-Mango Salsa

2 cups finely diced pineapple
1 cup chopped fresh mango
1/4 cup minced red bell pepper
1/4 cup minced red onion
1 Tbsp chopped fresh cilantro
1/2 hot chili pepper, minced, to taste
1 small garlic clove, minced
1/4 cup fresh lime juice
2 Tbsp olive oil
1/4 tsp salt

In a small bowl, combine the pineapple. mango, red pepper, onion, cilantro, chili pepper and garlic. Stir in the lime juice oil, and salt. Let stand at room temperature for at least 1 hour to allow the flavours to mingle. The salsa can be made the day before and refrigerated.