Jalapeno Jerk Baby Back Ribs Recipe | Yummly
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Jalapeno Jerk Baby Back Ribs

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Jalapeno Jerk Baby Back Ribs

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This recipe has been adapted from BBQ USA by Steven Raichlen (Workman Publishing). Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these baby back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.


  • 4 racks pork back ribs (6-8 pounds total)
  • 1 qt. pineapple juice
  • 1 bunch fresh cilantro (washed and coarsely chopped)
  • 8 jalapeno chiles (thinly sliced *)
  • 2 cups pineapple juice
  • 1/2 cup rice vinegar (or cider vinegar)
  • 3 Tbsp. brown sugar
  • 3 Tbsp. butter
  • 1/2 tsp. black pepper (freshly ground)
  • 3 Tbsp. dark brown sugar
  • 1 1/2 Tbsp. coarse salt (kosher or sea salt)
  • 1 1/2 Tbsp. ground coriander
  • 1 1/2 tsp. black pepper (freshly ground)
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. dried thyme
  • 1 1/2 tsp. ground allspice
  • 1 tsp. cinnamon
  • 1 tsp. habanero chile powder (or cayenne pepper)
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    1. Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
    2. Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the fresh cilantro and 4-8 jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours.
    3. Make the glaze: Place the 2 cups pineapple juice, the vinegar, 3 Tbs brown sugar, butter, and 1/2 tsp black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside.
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