• 1/4 cup dried, rosemary
  • 6 whole allspice berries
  • 1/4 cinnamon stick
  • 1 tablespoon dried garlic
  • 1 tablespoon curry powder
  • 1 tablespoon sea salt
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon brown mustard seeds
  • 1 cup habanero or scotch bonnet chilies
  • 1/4 cup firmly packed flat leaf parsley
  • 2 green onions, chopped
  • 2 teaspoons fresh thyme
  • 1/3 cup apple cider vinegar, separated
  • 1/4 cup fresh orange juice, about 1 orange
  • 4 racks baby back pork ribs, scored on the bone

Jerk Sauce Ingredients

  • 1 red onion quartered
  • 3 garlic cloves
  • 1 tablespoon vegetable oil
  • 32 ounces ketchup
  • 1/4 cup Jamaican dark rum
  • 3 tablespoons brown sugar
  • 1 teaspoon salt


  1. Place rosemary, allspice, cinnamon, garlic, curry powder, salt and mustards seeds into blender jug and secure lid. Dial to MILL. Process for 30 seconds or until finely ground.
  2. Add chilies, parsley, green onion, thyme, 2 tablespoons vinegar and orange juice. Replace lid. Dial to PUREE. Process for 30 seconds or until blended. Transfer 1/4 cup to a small bowl or jug. Cover and set aside in the fridge for later.
  3. Rub remaining spice mixture over both sides of pork ribs. Wrap ribs in plastic wrap. Place in the fridge to marinate for 1- 4 hours.
  4. Take ribs out of fridge and set out for 20 minutes. Preheat oven to 350°F. Unwrap ribs and discard plastic. Place ribs on two lightly greased wire racks over large deep baking dish lined with non-stick baking paper. Roast for 1 1/2 hours.
  5. Meanwhile place red onion and garlic into blender jug and secure lid. DIAL to CHOP. Process for 10 seconds or until roughly chopped, scraping if necessary.
  6. Heat oil in a medium saucepan over medium heat. Add onion mixture and cook, stirring, for 5 minutes or until onion has softened. Place onion mixture, remaining vinegar, ketchup, rum, sugar and jerk rub into jug. Dial to PUREE. Process for 10 seconds or until smooth. Return mixture back to saucepan. Bring to a simmer over medium heat. Continue to simmer, uncovered, stirring regularly for 1 hour or until darkened and thickened. Set aside to cool.
  7. Brush ribs, on both sides, with 1 cup of the jerk sauce mixture. Place back on the wire rack. Roast for 10 – 15 minutes or until browned and pork is tender. Serve with remaining sauce.

Tip: The marinade and sauce are also perfect on chicken and seafood. Quantities and cooking time will vary.