Grilled Jerk Buffalo Ribs
Grilled Jerk Buffalo Ribs
Rated 5.0 stars by 1 users
Author:
Jill O'Brien
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested.
Ingredients
-
1 - pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
- 2/3 - cup ketchup
- 1 - cup pineapple juice
- ¼ - cup soy
- 3 - cloves garlic
- ¼ - cup brown sugar
- 2 - tablespoons jerk seasoning
- 6 ½ tsp. onion powder
- 3 ½ tsp. salt
- 2 tsp. brown sugar
- ¾ tsp. nutmeg
- ¾ tsp. crushed red pepper
- ¾ tsp. ginger
- ¾ tsp cayenne pepper
- ½ tsp. black pepper
- ½ tsp. anise
- ½ tsp cinnamon
Ingredients (Makes 2 to 4 servings):
Jerk Marinade Ingredients:
Jerk Seasoning Ingredients:
Directions
Preparation:
Rinse ribs and pat dry with paper towel.
Mix all marinade ingredients together in blender and pulse to incorporate.
Divide marinade in half, using half for marinating or braising. Mix the other half of reserved marinade with ketchup to create a Jerk BBQ sauce.
For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Or, increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours.
For SHORT RIBS: Remove ribs from braising liquid (do carefully for braised ribs, as meat will be fall apart tender). Place the ribs on heavy duty foil, curling the edges of foil to create a pan. Brush both sides of ribs with Jerk BBQ sauce.
For BACK RIBS: Remove the ribs from the marinade, shaking off excess marinade and place the ribs on foil, curling edges up to make a pan. Brush both sides of ribs with Jerk BBQ sauce.
Pre-heat a gas grill to medium high heat of about 400°.
For SHORT RIBS: Place the foil pan of ribs on the grill over heat. Once on the grill make a few slits in the foil pan with a knife. Close the grill lid and grill for 3 minutes each side, or until ribs are to a desired state of BBQ stickiness.
For BACK RIBS: Place the foil pan of ribs on the grill over heat. Once on the grill make a few slits in the foil pan with a knife. Close the grill lid and grill for 3 minutes each side, and then repeat, brushing with more sauce if desired.
Hi Deborah. Unsure about the pomegranate juice? Citrus juice or lemonade would be a good substitute, or even apple juice/cider. Looking forward to the report… Thank you for your support! jill
With cold weather coming I cracked open my package of short ribs to thaw yesterday and started in on this recipe this morning. It smell stupendous. But, to my dismay I didn’t have pineapple juice! Drat! I’m trying it with pomegranate juice instead. Going to the store later for pineapple. I’ll give you a full report if my fingers aren’t too sticky to type a message! :-)
This recipe is simply amazing! Fall-off-the-bone tender, delicious meat with a perfect blend of sweet & spicy in the jerk marinade and BBQ sauce. Your recipes have never failed me – you’re my go-to chef – thanks for all that you do!
John, I do not have any experience with “green egg grills”, but I would recommend putting your smoke on first (30 minutes) and then braising for tenderness. Good luck and let me know how it goes. Thank you!
Can they be smoked on a big green egg? Or is there not enough fat?