Dry Jerk Baby Back Ribs Recipe

This Dry Jerk Baby Back Ribs recipe combines the bold, aromatic spices of Jamaican jerk seasoning with slow-smoked pork ribs for an unforgettable barbecue experience. Featured on Licence to Grill and created by Rob Rainford, these tender baby back ribs are first marinated in dark rum and cinnamon, then coated with a homemade dry jerk spice blend before being smoked over fragrant hickory wood chips.

The Inspiration

Jerk cooking is one of the Caribbean’s most celebrated culinary traditions, particularly in Jamaica, where meat is seasoned with fragrant spices and cooked slowly over wood smoke. While classic jerk recipes often use wet marinades, dry jerk rubs create an equally delicious crust that locks in moisture while delivering concentrated spice in every bite.

On Licence to Grill, Rob Rainford draws inspiration from these traditional Caribbean flavors while adapting the technique for backyard barbecue enthusiasts. The ribs are first marinated in dark rum with a cinnamon stick, allowing subtle sweetness and warm spice to penetrate the meat before the homemade jerk seasoning is applied.

The dry rub features chili powder, coriander, ginger, allspice, cinnamon, cloves, nutmeg, onion flakes, and chives, creating a balanced blend of heat, earthiness, and aromatic warmth. Smoking the ribs over hickory wood adds another layer of rich flavor, producing tender meat that easily pulls away from the bone.

Ingredients

• 4 racks of pork baby back ribs
• 2 cups of dark rum – (500ml)
• 1 cinnamon stick
• 2 cups of hickory flavoured wood chips – soaking for ½ hour.
• 1 cup of dried hickory flavoured wood chips

Dry Jerk Rub

• 2 tablespoons of chilli powder – (30ml)
• 2 tablespoons of dried chives – (30ml)
• 2 tablespoons of dried onion flakes – (30ml)
• 2 tablespoons of coarse salt – (30ml)
• 2 teaspoons of ground coriander – (10ml)
• 2 teaspoons of ground ginger – (10ml)
• 1 teaspoon of freshly ground black pepper – (5ml)
• 1 teaspoon of ground allspice – (5ml)
• ½ teaspoon of ground cinnamon – (2.5ml)
• ¼ teaspoon of ground cloves – (1.25ml)
• ¼ teaspoon of ground nutmeg – (1.25ml)

Method

• Place rib with dark rum and cinnamon stick into large seal-able plastic bag(s) and let marinate for 3 hours in the refrigerator.
• Combine chilli powder, chives, onion flakes, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and ground until you have a fine powder.
• Drain rib’s from dark rum marinate and pat dry with paper towel.
• Rub dry marinade over ribs and place back into the fridge to finish marinating for at least 1 hour.
• Preheat grill to high.
• Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. When the package starts smoking reduce the heat to medium.
• Arrange ribs onto hot grate, over the drip pan. Cover and let smoke cook for 2 hours or until ribs meat is very tender and has shrunk back from the ends of the bones.

Serving Suggestions

These Dry Jerk Baby Back Ribs are perfect for summer barbecues, family cookouts, game day parties, and outdoor celebrations. Pair them with classic barbecue sides such as grilled rosemary baby potatoes, grilled asparagus, tangy buttermilk potato salad, or grilled tomatoes with mozzarella for a complete meal inspired by Licence to Grill.

For a Caribbean-inspired barbecue spread, serve the ribs with grilled corn on the cob, coconut rice, black bean salad, grilled pineapple, or mango salsa. The sweetness of tropical fruit provides a refreshing contrast to the warm spices in the jerk seasoning.

A creamy coleslaw, cornbread, or fresh cucumber salad also balances the smoky heat of the ribs while adding texture to the meal. For beverages, consider serving iced tea, fresh lemonade, sparkling citrus drinks, or ginger beer to complement the bold jerk flavors.

Final Thoughts

This Dry Jerk Baby Back Ribs recipe celebrates the bold flavors of Caribbean-inspired barbecue while showcasing the art of slow smoking. Rob Rainford’s recipe from Licence to Grill combines an aromatic dark rum marinade, a homemade jerk spice blend, and fragrant hickory smoke to create tender ribs packed with incredible flavor.

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