Jamaican Jerk Raspberry Ribs

Southern Living
Store extra rub in an airtight container for use on all cuts of chicken and pork.
30 appetizer servings


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4 pounds pork back ribs
2 tablespoons olive oil
3 tablespoons Jamaican Jerk Rub
2 cups hickory chips


Rub ribs with oil, and sprinkle with desired amount of Jamaican Jerk Rub. Cover and chill 4 to 6 hours.

Soak wood chips in water 30 minutes.

Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.

Drain chips and place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet. Place foil packet on 1 side of coals. Place drip pan between coals. Place rack on grill.

Arrange ribs over medium-hot coals (350º to 400º), and grill, covered with grill lid, 10 to 15 minutes on each side. Place ribs over drip pan, and grill, covered with grill lid, 5 to 6 minutes on each side or until ribs are tender, brushing often with Raspberry Glaze.

Created date

October 2003