Description
You can use this spicy and vibrant jerk sauce as a marinade or finishing sauce for anything: pork, chicken, beef, fish, or vegetables.
Ingredients
Scale
For Jerk Sauce/Marinade
- 2 Tablespoons fresh lime juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vegetable oil
- 1 Tablespoon soy sauce or Worcestershire sauce
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon or nutmeg
- 1 Tablespoon fresh time (or 9 to 10 sprigs of thyme)
- 4 green onions, chopped
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
- 2 scotch bonnet or habanero peppers (remove seeds and membranes to tone down the heat)
For Pork:
- 2 to 3 pounds of country style pork ribs
- salt and black pepper
Instructions
- Place all the jerk sauce ingredients into a large food processor or blender and process until smooth.
- Season the pork ribs with salt and pepper, then pour over jerk marinade to cover ribs. Place in refrigerator for at least 4 hours and up to 24 hours. Occasionally turn the ribs to ensure even coating of the marinade.
- Preheat grill to 250F degrees and add smoking wood to coals. Place ribs over direct heat and grill, turning occasionally, until internal temperature reaches 165F degrees. At this point, wrap the ribs tightly in foil and place back onto grill until internal temperature reached 190F degrees. Total cook time should be between 2 and 2.5 hours.
- Remove ribs from grill and let stand for 10 minutes before serving. Optional: serve with reserved jerk sauce.
Notes
If you would like to serve the jerk sauce with the finished ribs, make additional sauce and set aside in the refrigerator so you don’t cross contaminate it with the raw meat. Alternatively, you can take your used marinade and boil in a small sauce pan for at least 5 minutes to make it safe to consume.