Jerk Pork Ribs
Take your taste buds on a trip with these mouthwatering jerk ribs! Slow-roasted to perfection and finished with a rich, caramelized glaze, these ribs pack bold Jamaican-inspired flavors. The warm spices of the jerk marinade pair beautifully with a sweet and tangy mango chutney, making every bite an irresistible balance of heat and sweetness. Perfect for a weekend feast!
Jerk Pork Ribs with Mango Chutney
Take your taste buds on a trip with these mouthwatering jerk ribs! Slow-roasted to perfection and finished with a rich, caramelized glaze, these ribs pack bold Jamaican-inspired flavors. The warm spices of the jerk marinade pair beautifully with a sweet and tangy mango chutney, making every bite an irresistible balance of heat and sweetness. Perfect for a weekend feast!
- Servings
- 4 - 6
Ingredients
- 4 rack pork rib
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme (or use 1 teaspoon ground thyme)
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1/4 teaspoon ground cumin
- 1/2 cup canola oil
- 2 large, ripe mango (medium dice)
- 1 large scallion stem (sliced)
- 3 tablespoons all-purpose flour
Directions
- Preheat oven to 350F
- Cut each rib rack in half and place in a large roasting pan.
- Brush ribs with marinade on both sides, and place side-by-side in pan. Set marinade aside.
- Add the 1/3 cup of water, and cover tightly with foil.
- Place on middle rack of oven and cook for 2.5 hours.
- Peel mango, remove flesh from around pit, and cut into a medium dice.
- Add mango, honey, and flour to medium sauce pot. Stir until fully incorporated. Add water, and stir again until mixed well.
- Stirring regularly, cook the mango on medium heat, until mixture has softened and thickened, like a loose jam.
- Remove ribs from oven. (Meat should be tender, but still have shape and remain on bone).
- Heavily glaze ribs with remaining jerk marinade, and broil on middle rack at 450F until ribs become caramelized and begin to bubble.
- Serve with mango chutney and enjoy!