5-Ingredient Jamaican Jerk Ribs with Pineapple Rum Glaze Recipe
This recipe was dreamt up on a sunny beach in Jamaica, where a chef tasted the local jerk seasoning for the first time. Inspired by its bold flavors and the region's love for rum, he decided to combine these with a sweet twist - a pineapple rum glaze. This fusion brings together the spicy jerk seasoning, the sweet pineapple, and the strong rum in a unique Caribbean dance of flavors.
Ingredients:
2 racks of baby back ribs
1 cup Jamaican jerk marinade (store-bought or homemade)
1 cup pineapple juice
1/2 cup Jamaican rum
Salt to taste
Preparation Steps:
Preheat your oven to 275°F (135°C).
Clean the ribs and pat dry. Season both sides with salt.
Rub the Jamaican jerk marinade evenly onto the ribs, ensuring they are fully coated. Let the ribs marinate for at least 2 hours, but overnight is best for deeper flavors.
In a saucepan, combine the pineapple juice and rum and simmer until it reduces by half, to form a sticky glaze.
Arrange the ribs on a baking tray lined with foil, bone side down. Cover the tray tightly with another piece of foil.
Bake the ribs in the preheated oven for about 2.5 to 3 hours until they are tender.
After the ribs are done, remove from the oven and increase the oven temperature to 450°F (232°C).
Uncover the ribs and baste them with the pineapple rum glaze.
Return the ribs to the oven and bake uncovered for about 10 minutes, or until the glaze is bubbling and starting to caramelize.
Remove from the oven and let it rest for a few minutes before serving.
Chef's Tips:
For added tanginess, sprinkle some lime zest on top before serving.
Serve with a side of coconut rice or a fresh pineapple and mango salsa for a complete Caribbean meal.
Drink Pairing: A fruity, chilled rum punch would complement these ribs perfectly. A non-alcoholic option could be a sweet and tangy pineapple ginger juice.
Cooking Time & Servings: Preparation Time: 15 minutes (not including marination time) Cooking Time: About 3 hours Serves: 4 people
