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**Instructions:**
1. **Prepare the Jerk Marinade:**
In a blender or food processor, combine soy sauce, olive oil, brown sugar, white vinegar, garlic, onion, scotch bonnet peppers, thyme, allspice, cinnamon, ginger, black pepper, paprika, lime juice, salt, and cilantro (if using). Blend everything until smooth.
2. **Marinate the Ribs:**
Pat the pork ribs dry with paper towels. Rub the ribs with a little salt and pepper, then generously coat them with the jerk marinade. You can either marinate them in a resealable plastic bag or a shallow dish. Cover and refrigerate for at least 2 hours, but ideally overnight. The longer they marinate, the more flavorful they’ll be.
3. **Prepare for Cooking:**
Preheat your grill to medium-high heat (around 350°F), or if you’re using the oven, preheat to 300°F. If grilling, make sure your grill grates are clean and lightly oiled. If baking in the oven, line a baking sheet with aluminum foil for easy cleanup.
4. **Cook the Ribs:**
**For Grilling:** Place the marinated ribs on the grill, bone side down. Grill for about 2-3 hours, turning every 30 minutes to ensure even cooking. Baste with extra marinade during grilling if you like. The ribs should be tender and slightly charred on the edges, with a deep, smoky flavor.
**For Baking:** If using the oven, place the ribs on the prepared baking sheet and cover loosely with foil. Bake for about 2.5–3 hours, until the ribs are tender and cooked through. For the last 10-15 minutes, remove the foil to let the ribs caramelize and get a bit crispy.
5. **Serve & Enjoy:**
Once the ribs are done, remove them from the grill or oven, and let them rest for a few minutes before slicing. Serve with your favorite side dishes — think coleslaw, rice and peas, or grilled vegetables. Don’t forget a side of tangy jerk sauce or a squeeze of fresh lime for that final burst of flavor!
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### **Why You’ll Love These Jerk Pork Ribs**
These *Côtes de porc jamaïcaines à la jerk* offer a perfect balance of spicy heat and deep, savory flavor, with a subtle sweetness that pairs perfectly with the smoky char from grilling or roasting. Every bite feels like you’re indulging in a tropical getaway — whether it’s a summer cookout or a cozy evening at home.
**Pro Tip:** If you’re feeling brave, try making your own homemade jerk sauce using the same ingredients. Pour it over the ribs before serving for an extra burst of flavor!
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### **Final Thoughts:**
If you’ve never experienced Jamaican jerk seasoning, this recipe is your sign to try it. It’s an explosion of flavor in every bite, with just the right amount of heat to keep you coming back for more. These *Côtes de porc jamaïcaines à la jerk* will quickly become a favorite in your cooking repertoire, whether you’re cooking for a crowd or just treating yourself to something special.
Let me know how yours turns out, and feel free to share any personal twists you add to this dish! Enjoy your journey to Jamaica through food. 🌶️🍍
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Feel free to tweak it to your style or share additional tips!
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