Caribbean Jerk Ribs with Rum BBQ Sauce
We decided on a recipe for Caribbean jerk ribs in the smoker using a 3-2-1 cooking method.
We made some Jerk Chicken Wings with Caribbean Rum Sauce a few weeks ago and I had some of this jerk seasoning left over.
It makes them tender and literally falling off the bone.
I say “we” because anytime ribs, chicken wings, steak, or anything involving the smoker…my wonderful husband become my cooking sidekick đŸ˜‰
How to Make Caribbean Jerk Ribs with Rum BBQ Sauce
This seasoning blend I make in larger batches and keep in an airtight container.
That way I don’t have to make it every time I want to use it.
3-2-1 Ribs Method
I used pork ribs and cut them in half, seasoned them with soy sauce and rubbed the jerk seasoning over all sides.
The reason I cut them in half is because of that 3-2-1 cooking method I mentioned earlier.
3 hours in the smoker at 225 degrees just like this with the seasoning.
2 hours wrapped in foil in the smoker.
Cutting the rack in half makes it easier to wrap in my opinion.
Lastly, 1 hour in the smoker foil removed and brush with the sauce several times.
So, this picture shows what you’ll see after 3 hours in the smoker.
Wrap each half rack in several layers of foil.
Helpful hint: put a small amount of beer or water in each foil packet and the steam will make the ribs fall off the bone even more.
The ribs in foil packets will spend 2 more hours in the smoker.
Once unwrapped this is what you’ll see…and smell!
Ohhhhh, they smell so amazing with the cinnamon and allspice and cloves!
Back into the smoker for just 1 more hour, this time with the sauce.
The Rum Sauce is made using Captain Morgan’s Rum, ketchup, soy sauce, lime juice, garlic, ginger paste, and some of the same jerk seasoning that’s on the ribs.
In a saucepan combine everything and bring to a boil, then simmer for 5 minutes, whisking occasionally.
Brush the sauce on the ribs several time during the last hour of smoking.
Serve with additional sauce on the side.
.
If you like Caribbean Jerk Ribs, here are more awesome recipes to try…
Leftover seasoning and sauce? Check out these Jerk Wings with Caribbean Rum Sauce!
Pomegranate Molasses BBQ Ribs
If you love smoked pork like I do, here’s a suggestion…
Loaded BBQ Cornbread Waffles.
These jerk ribs would bo SO good with Cheesy Ranch Potatoes.
Summer Grilling Recipes
All my favorite Traeger Grill and Smoker Recipes
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Caribbean Jerk Ribs with Rum BBQ Sauce
Smoked ribs using the 3-2-1 method with a delicious Caribbean Rum glaze!
Ingredients
For the Caribbean Jerk Seasoning and Ribs
- 1 cup brown sugar
- 4 Tbsps ground allspice
- 2 Tbsps kosher salt
- 1/2 Tbsp pepper
- 1/2 Tbsp cinnamon
- 1/2 Tbsp ground cloves
- 1/2 Tbsp crushed red pepper flakes
- 1/2 Tbsp tumeric
- 1/2 Tbsp dried thyme (ground or leaves)
- 1/2 Tbsp paprika
- 1/2 Tbsp cumin
- 2 Tbsps soy sauce
- 2 racks pork ribs
For the Rum BBQ Sauce
- 1 cup brown sugar
- 3/4 cup dark rum or Captain Morgan’s Rum
- 3/4 cup ketchup
- 1/4 cup soy sauce
- 2 Tbsps lime juice
- 2 Tbsps Caribbean Jerk Seasoning (recipe above)
- 3 cloves garlic minced
- 1 Tbsp ginger paste (or fresh grated ginger)
Instructions
For the Caribbean Jerk Seasoning and Ribs
-
To make the jerk seasoning, combine first 11 ingredients together (brown sugar through cumin). Whisk together and break up and clumps of brown sugar.
-
Cut each rack of ribs in half (this will make them easier to wrap in foil later). Rub the soy sauce into the ribs. Sprinkle all sides with 4 or 5 Tbsps of the seasoning. Place the rest of the seasoning in an airtight container to save for future recipes.
-
Place the ribs in a smoker set to 225 degrees for 3 hours.
-
Remove the ribs and carefully wrap in several layers of foil (add a splash of water or beer for more fall-off-the-bone ribs if desired). Place the ribs wrapped in foil back into the smoker (still at 225) for an additional 2 hours.
-
Remove the ribs from the smoker, remove the foil, place back into the smoker and sauce the ribs several times with the Rum BBQ Sauce as it smokes for an additional 1 hour.
-
Serve with extra Rum BBQ sauce on the side.
For the Rum BBQ Sauce
-
Combine all ingredients in a saucepan over medium high heat. Whisk together until evenly coated. Once it comes to a boil turn heat to low and simmer for 5-7 minutes, whisking occasionally.
My new cookbook is now available, check it out HERE!
