Jerk Baby Back Ribs with Burnt Pineapple Salsa
Baby back ribs rubbed with jerk seasoning, smoked over wood chunks until fall-off-the-bone tender, then glazed with jerk sauce for a finish that’s sticky, spiced and impossible to resist
Ingredients
2 racks meaty baby back ribs
4 tbsp jerk seasoning
1 tbsp salt
1 tbsp sugar
200ml jerk sauce, plus extra for dipping
1 pineapple, peeled, cored and quartered
3 tomatoes, halved
1 red onion, halved
2 red peppers
3 limes, halved and juiced
1 bunch coriander, finely chopped
Method
1. Set your Kamado Joe for indirect cooking at 120°C, adding a few wood chunks to the coals for a gentle, steady smoke.
2. Remove the silver skin from the underside of the ribs by loosening it with a knife and pulling it away with kitchen paper for grip. In a small bowl, mix together the jerk seasoning, salt and sugar. Generously coat both racks on all sides, pressing the rub firmly into the meat.
3. Place the ribs on the grill, bone side down, and close the lid. Smoke until the internal temperature reaches around 80°C when probed between the bones. At this point, brush the ribs all over with the jerk sauce and sprinkle over a little extra rub if you have any left. Close the lid and continue cooking until the ribs reach an internal temperature of 85–90°C and feel tender when probed.
4. Remove the ribs from the grill, wrap tightly in butcher’s paper and then foil, and rest for at least 1 hour.
5. While the ribs are resting, increase the temperature of the Kamado Joe to 250°C and set it up for direct cooking. Add a half-moon plancha to preheat. Place the pineapple quarters, tomatoes, red onion halves and red peppers cut side down onto the hot plancha. Leave undisturbed for around 25 minutes, allowing them to char and burn deeply on one side for a smoky, caramelised flavour.
6. Remove the fruit and vegetables from the grill and chop everything into small chunks. Transfer to a bowl, add the lime juice and chopped coriander, then stir well. Taste and adjust the seasoning as needed.
7. Slice the rested ribs between the bones and serve with the burnt pineapple salsa and extra jerk sauce on the side for dipping.
More Recipes Ideas from Luke Vandore-Mackay
Method
1. Set your Kamado Joe for indirect cooking at 120°C, adding a few wood chunks to the coals for a gentle, steady smoke.
2. Remove the silver skin from the underside of the ribs by loosening it with a knife and pulling it away with kitchen paper for grip. In a small bowl, mix together the jerk seasoning, salt and sugar. Generously coat both racks on all sides, pressing the rub firmly into the meat.
3. Place the ribs on the grill, bone side down, and close the lid. Smoke until the internal temperature reaches around 80°C when probed between the bones. At this point, brush the ribs all over with the jerk sauce and sprinkle over a little extra rub if you have any left. Close the lid and continue cooking until the ribs reach an internal temperature of 85–90°C and feel tender when probed.
4. Remove the ribs from the grill, wrap tightly in butcher’s paper and then foil, and rest for at least 1 hour.
5. While the ribs are resting, increase the temperature of the Kamado Joe to 250°C and set it up for direct cooking. Add a half-moon plancha to preheat. Place the pineapple quarters, tomatoes, red onion halves and red peppers cut side down onto the hot plancha. Leave undisturbed for around 25 minutes, allowing them to char and burn deeply on one side for a smoky, caramelised flavour.
6. Remove the fruit and vegetables from the grill and chop everything into small chunks. Transfer to a bowl, add the lime juice and chopped coriander, then stir well. Taste and adjust the seasoning as needed.
7. Slice the rested ribs between the bones and serve with the burnt pineapple salsa and extra jerk sauce on the side for dipping.
