Jerk Spiced Ribs Recipe for BBQ Ribs

Jerk spiced ribs

  • serves 8
  • Easy

Inexpensive ribs rubbed in a homemade jerk marinade of ginger, lime, cinnamon and allspice, grilled on the BBQ then sliced to serve a crowd



  • allspice berries 1 tsp
  • baby rack of ribs × 2 or 2kg ready-cut ribs
  • chicken stock


  • red chillies 3, chopped
  • garlic 3 cloves peeled and chopped
  • root ginger a small chunk, peeled and chopped
  • limes 2, juiced
  • thyme 6 sprigs, leaves stripped
  • coriander a small bunch, chopped
  • cinnamon 1 tsp
  • cloves 3, ground in a pestle and mortar
  • allspice berries 2 tsp, ground in a pestle and mortar
  • dark brown sugar 3 tbsp
  • groundnut oil 4 tbsp


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Chop the dark green bits from the spring onions and put in a large roasting tin with the allspice berries. Add the rib racks and enough boiling water to just cover. Add a chicken stock cube or a splash of concentrated stock, Cover with foil and cook for 2 hours. Drain off the cooking liquid and bits.

  • Step 2

    Chop the rest of the spring onions and put in a food processer with the rest of the jerk ingredients and half a cup of water. Blitz to a marinade. Rub all over the racks and leave for 30 minutes.

  • Step 3

    BBQ the ribs until browned (but not blackened). If cooking in the oven, increase the temperature to 200C/fan 180C/gas 6 and roast for 30 minutes or until browned. Rest for 10 minutes then slice if using racks.

Nutritional Information

  • Kcals 274
  • Fat 18.4g
  • Carbs 4.1g
  • Fibre 0.1g
  • Protein 23.3g
  • Salt 0.5g