Simple Jamaican Jerk Ribs Recipe (2024)

FAQs

How long to soak ribs before cooking? ›

Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.

They key to tender and juicy ribs is a slow cook process at low temperatures. The best way to maximize tenderness and juiciness is to braise your ribs, which means cook them in a liquid. This liquid needs to be salty to not draw the juices out of the ribs through osmosis.

The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.

Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Cook for 3 hours at 300 degrees F.

While a dry rub adds flavour and crust to your protein, a marinade adds taste and tenderness to the meat. This happens because of the liquid's ability to move within the cell walls of the protein and break them down while delivering taste to the meat.

And rather than using a store-bought rub (most of which contain salt and will throw off your seasoning ratio), come up with your own or look up a simple recipe that doesn't contain salt. Let the seasoned ribs sit in the refrigerator for at least a few hours or up to overnight before cooking.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

Drizzle the butter with honey and Vinegar Sauce. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender.

Why add vinegar to ribs? ›

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

Soak your ribs in apple cider vinegar for 2 hours, then remove the vinegar, pay dry, and add your rub or seasonings! Or you can marinade your ribs overnight in the refrigerator, in a small bowl mix white sugar, paprika, salt, pepper, and ground cumin, and garlic powder! Put it over your ribs .

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

With the meaty side facing down, pour the apple juice into the tray. Cover with aluminum foil and refrigerate for at least 4-6 hours or even overnight. Bake for 2 hrs. After the ribs have marinated, place tray into a 400° oven and bake for 2-2.5 hours depending on size of the ribs.

Mar 24, 2023

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

How Long Should Dry Rub Be On Ribs Before Cooking. Do you need to dry rub ribs overnight – it depends! If you are planning on adding BBQ sauce on your ribs at the end of cooking, then there really isn't a need to let your dry rub sit on for more than 30 – 60 minutes (or up to two hours).

Soaking will remove some of the salt as well as some of the salty taste.