Oven Style Jerk Beef Ribs
Oven Style Jerk Beef Ribs
Ingredients
For the Ribs and Marinade
- 2 beef ribs, racks, about 2 to 3 pounds each; membrane removed
- 2 eggs, whisked
- 1/4 cup Badia Jerk Seasoning, Jamaican Style dry rub
- 2 tablespoons Walkerswood Jerk Seasoning, Hot & Spicy wet paste
For Baking and Glazing
- 1/4 cup butter, divided into pats
- 1 1/2 cups Kinder's Hickory Brown Sugar BBQ Sauce
Instructions
- 1
Unpackage the beef ribs. Using a butter knife, carefully lift the membrane from the back of each rack of ribs, then pull it off with your fingers. Discard the membrane.
⏱️ 10 min
- 2
In a medium bowl, whisk the eggs until well combined. Pour the whisked egg mixture evenly over both sides of the prepared ribs, ensuring they are fully coated. This will act as a binder for the dry seasoning.
⏱️ 5 min
- 3
Liberally sprinkle the Badia Jamaican Style Jerk Seasoning (dry rub) over both sides of the ribs, pressing gently to adhere. Then, apply a small amount (about 1 tablespoon per rack) of Walkerswood Jerk Seasoning (wet paste) to both sides of the ribs and rub it in thoroughly. Remember, a little of the wet seasoning goes a long way.
⏱️ 10 min
- 4
Wrap each seasoned rack of ribs tightly in aluminum foil. Place the wrapped ribs in the refrigerator to marinate overnight, or for at least 8 hours.
- 5
The next day, preheat your oven to 275°F. Prepare a large foil pan (or disposable aluminum pan) by placing about half of the butter pats (approximately 4-5 small squares) evenly across the bottom.
⏱️ 15 min•🌡️ 275
- 6
Unwrap the marinated ribs and place them directly on top of the butter in the foil pan. Cover the pan tightly with aluminum foil.
⏱️ 5 min
- 7
Place the covered foil pan with ribs into the preheated oven and bake for 3 hours.
⏱️ 180 min•🌡️ 275
- 8
After the initial 3 hours, carefully remove the ribs from the oven. Uncover the pan. Generously pour the Kinder's Hickory Brown Sugar BBQ Sauce over both sides of the ribs, ensuring they are well coated. Add the remaining pats of butter on top of the sauced ribs.
⏱️ 10 min
- 9
Wrap the ribs tightly again in fresh aluminum foil, or re-seal the existing foil if it's still intact. Return the wrapped ribs to the oven for an additional 2 hours.
⏱️ 120 min•🌡️ 275
- 10
After a total of 5 hours of slow cooking, the ribs should be incredibly tender and 'fall off the bone'. Carefully remove them from the oven and serve immediately. Enjoy your delicious, tender jerk beef ribs!
Kitchen Tools
Nutrition Facts (per serving)
Oven Style Jerk Beef Ribs
Ingredients
For the Ribs and Marinade
- 2 beef ribs, racks, about 2 to 3 pounds each; membrane removed
- 2 eggs, whisked
- 1/4 cup Badia Jerk Seasoning, Jamaican Style dry rub
- 2 tablespoons Walkerswood Jerk Seasoning, Hot & Spicy wet paste
For Baking and Glazing
- 1/4 cup butter, divided into pats
- 1 1/2 cups Kinder's Hickory Brown Sugar BBQ Sauce
Instructions
- 1
Unpackage the beef ribs. Using a butter knife, carefully lift the membrane from the back of each rack of ribs, then pull it off with your fingers. Discard the membrane.
⏱️ 10 min - 2
In a medium bowl, whisk the eggs until well combined. Pour the whisked egg mixture evenly over both sides of the prepared ribs, ensuring they are fully coated. This will act as a binder for the dry seasoning.
⏱️ 5 min - 3
Liberally sprinkle the Badia Jamaican Style Jerk Seasoning (dry rub) over both sides of the ribs, pressing gently to adhere. Then, apply a small amount (about 1 tablespoon per rack) of Walkerswood Jerk Seasoning (wet paste) to both sides of the ribs and rub it in thoroughly. Remember, a little of the wet seasoning goes a long way.
⏱️ 10 min - 4
Wrap each seasoned rack of ribs tightly in aluminum foil. Place the wrapped ribs in the refrigerator to marinate overnight, or for at least 8 hours.
- 5
The next day, preheat your oven to 275°F. Prepare a large foil pan (or disposable aluminum pan) by placing about half of the butter pats (approximately 4-5 small squares) evenly across the bottom.
⏱️ 15 min•🌡️ 275 - 6
Unwrap the marinated ribs and place them directly on top of the butter in the foil pan. Cover the pan tightly with aluminum foil.
⏱️ 5 min - 7
Place the covered foil pan with ribs into the preheated oven and bake for 3 hours.
⏱️ 180 min•🌡️ 275 - 8
After the initial 3 hours, carefully remove the ribs from the oven. Uncover the pan. Generously pour the Kinder's Hickory Brown Sugar BBQ Sauce over both sides of the ribs, ensuring they are well coated. Add the remaining pats of butter on top of the sauced ribs.
⏱️ 10 min - 9
Wrap the ribs tightly again in fresh aluminum foil, or re-seal the existing foil if it's still intact. Return the wrapped ribs to the oven for an additional 2 hours.
⏱️ 120 min•🌡️ 275 - 10
After a total of 5 hours of slow cooking, the ribs should be incredibly tender and 'fall off the bone'. Carefully remove them from the oven and serve immediately. Enjoy your delicious, tender jerk beef ribs!