Dry Jerk Baby Back Ribs Recipe

This Dry Jerk Baby Back Ribs recipe brings authentic Caribbean-inspired barbecue to your backyard with tender pork ribs marinated in dark rum, coated in a fragrant homemade jerk spice blend, and slow-smoked over hickory wood until perfectly tender. Featured on Maddie and Kiki’s BBQ Barn Season 2, these ribs develop a beautifully smoky crust packed with warming spices, aromatic herbs, and subtle sweetness without relying on a sticky barbecue sauce.

The Inspiration

Jerk cooking is one of the Caribbean’s most iconic culinary traditions, originating in Jamaica centuries ago. Traditionally, meats are seasoned with a robust blend of herbs and spices before being slowly cooked over aromatic wood, creating layers of smoky, spicy, and earthy flavor.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo reinterpret this beloved cooking style by pairing baby back ribs with a homemade dry jerk seasoning and slow-smoking them over hickory wood. The addition of a dark rum marinade introduces subtle sweetness and depth before the ribs are coated with an intensely aromatic spice rub.

Unlike heavily sauced barbecue ribs, this recipe focuses on developing a flavorful crust that allows every spice to stand out. Hickory smoke enhances the richness of the pork while complementing the warm spices, creating ribs that are juicy, tender, and packed with authentic Caribbean character.

Ingredients

4 racks of pork baby back ribs
2 cups of dark rum
3 cinnamon sticks
½ cup of brown sugar
2 tbsp of chilli powder
2 tbsp of dried thyme
2 tbsp dried chives
2 tbsp of onion powder
2 tbsp of coarse salt
2 tsp of ground coriander
2 tsp of ground ginger
1 tsp of freshly ground black pepper
2 tbsp of ground allspice
1 tsp of ground cinnamon
½ tsp of ground cloves
½ tsp of ground nutmeg
2 cups of hickory wood chips (soaked in water for 1 hour)
1 cup of dried hickory wood chips
Lime wedges, for serving (optional)

Methods

Place ribs with dark rum and cinnamon sticks into large sealable plastic bag and let marinate for 3 hours in the refrigerator.
Combine brown sugar, chilli powder, thyme, dried chives, onion powder, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and ground until you have a fine powder.
Drain ribs from dark rum marinade 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. Remove the soaking wood chips from the water and shake off excess water.
Combine the wet and dry wood chips together.
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 (300F).
Arrange ribs onto hot grate, over the drip pan.
Cover and let smoke cook for 2 ½ hours or until ribs meat is very tender and has shrunk back from the ends of the bones.
Remove from grill and let rest for 10 minutes.
Squeeze lime juice over the ribs and enjoy!

Serving Suggestions

These Dry Jerk Baby Back Ribs make an unforgettable centerpiece for summer barbecues, family cookouts, game-day parties, and holiday gatherings. Their bold Caribbean seasoning pairs beautifully with coconut rice, grilled corn on the cob, black beans and rice, coleslaw, Caribbean salad, grilled pineapple, roasted sweet potatoes, or tangy buttermilk potato salad. The fresh squeeze of lime brightens the smoky spices and adds a refreshing finish.

For an authentic island-inspired barbecue feast, serve the ribs alongside grilled vegetables, mango salsa, fried plantains, or a crisp cucumber salad. Refreshing beverages such as tropical fruit punch, iced tea, ginger beer, or a cold lager complement the warming jerk spices perfectly. Garnish the platter with lime wedges and fresh herbs for a vibrant presentation that’s ideal for entertaining.

Final Thoughts

This Dry Jerk Baby Back Ribs recipe celebrates everything that makes Caribbean barbecue unforgettable—bold spices, aromatic herbs, smoky wood-fired cooking, and incredibly tender meat. The dark rum marinade enhances the richness of the pork, while the homemade jerk seasoning develops a deeply flavorful crust during the slow smoking process.

Find more recipes from Maddie & Kiki’s BBQ Barn here!