Jerk Rib Tips Recipes

JERK RIBS

Steps:

• Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
• Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
• Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
• Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
• Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

SMOKED PORK RIB TIPS RECIPE

Steps:

• Prep. Combine the rub ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps, just chop it up. You can also spread it on a baking sheet and put it in a 225°F (107.2°C) oven for 15 minutes to drive off moisture. No hotter or the sugar can burn.
• Season the rib tip slabs with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but rib tips contain a significant amount of cartilage, so use about 1/4 teaspoon per pound (453.6 g). You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on rib tips if they were served to you unsalted.
• Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
• Cook. Once the smoker or grill is ready, season the rib tip slabs with enough Meathead's Memphis Dust to color them.
• Place the rib tip slabs on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the fully opened top vent positioned directly above the slabs in order to force the smoke over and around the meat. Allow the meat to smoke for 2 1/2 hours. If you opt not to wrap the rib tips in the following step, simply allow them to smoke for another 45 minutes.
• Optional Wrapping Step: For optimal juiciness and tenderness, lay out two double layers of heavy-duty aluminum foil approximately eight inches longer than the slabs of rib tips. Lay the slabs meat side down in the center of the foil. Fold the sides of the foil up and add 2 tablespoons apple juice to each foil packet before loosely sealing.
• Place the wrapped ribs on the smoker or grill and cook for another 30 minutes.
• Remove the foil packets from the smoker or grill and cautiously open the foil to allow the steam to escape. Remove the slabs of rib tips from the foil and set them back on the smoker or grill. Cover the smoker or grill, and allow them to cook until the bark has firmed up and the slabs of rib tips are tender, approximately 15 minutes. Use the "bend test" to check for doneness: just pick up the slab on one end with a pair of tongs and bounce them slightly. If they are ready, the slab with bow until the meat starts to crack on the surface.
• Serve. Remove the slabs of rib tips from the smoker or grill. Using a cleaver or sharp chef's knife, cut the slabs into 1- to 3-inch (25.4- to 76.2-mm) pieces like they do at Lem's in Chicago. Serve with your favorite BBQ sauce.

OVEN-BAKED BARBECUE RIB TIPS

Steps:

• Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
• Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
• Preheat the oven to 250 degrees F (120 degrees C).
• Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
• Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
• Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
• Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.

SWEET AND SPICY JERK RIBS

Steps:

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

RIB TIPS

Steps:

• To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
• To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
• Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE

Steps:

• Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
• Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
• To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
• Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
• Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!

JERK PORK JAMAICAN RIBS

Steps:

• Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
• Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

JERK RIB TIPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
• Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
• Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
• Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

JERK PORK SPARERIBS

Steps:

• Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
• Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.

MELLINA'S JERK RIB TIPS

Steps:

• 1. Preheat oven to 300° F.
• 2. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and crushed thyme. Place rib tips in a re-sealable bag and pour spice mixture over them, shake to coat evenly.
• 3. Remove rib tips from bag and place on a baking sheet and let sit for 15 minutes to reach room temperature.
• 4. Bake for 1 hour and 20 minutes, until meat pulls slightly away from bone. Baste the tips with the lime juice mixture every 20-30 minutes while it's cooking.
• 5. If you cooked the tips whole, cut up into 2" pieces. Serve with BBQ or jerk sauce, optional.
• 6. Tips and Alternatives: 1. If you don't have rum, you can use 1 tablespoon + 2 teaspoons rum extract, plus enough water to equal 4 oz. 2. If you want to prepare this ahead of time, you can season the rib tips in the morning, refrigerate them, and take them out 15 minutes before cooking. 3. This can be cooked on the grill too, using indirect method. However, I recommend cooking them whole on the grill and cutting them up once they're cooked. 4. I have adjusted the seasoning of this recipe several times over the years. This recipe as written is on the low end of spicy, if you want jerk flavor, but not necessarily the heat, reduce the cayenne pepper to 1 1/2 teaspoons - it won't be spicy, yet it will still bring out the other flavors without the feel that something is missing.