These spicy and smoky rib tips are packed with bold jerk seasoning that brings a burst of Caribbean flavor to your plate. Perfect for a casual weekend cookout or a tasty family dinner, they’re sure to satisfy your craving for something flavorful and fun.
Start by heating your oven to 300°F (150°C). In a small bowl, mix together the rum, lime juice, and brown sugar—set this aside for basting later. Then, combine the black pepper, sea salt, allspice, cinnamon, thyme, cayenne, and cloves in another small bowl.
Put the rib tips into a resealable plastic bag and add about half of the spice mix. Seal the bag and give it a good shake to coat the ribs evenly. Add the rest of the spices, seal the bag again, and shake once more to make sure every piece is well coated.
Take the ribs out of the bag and spread them out on a baking sheet. Keep the lime and rum mixture handy for basting. Pop the ribs in the oven and let them bake for around 1 hour and 20 minutes, basting with the lime marinade every 20 minutes or so. You’ll know they’re ready when the meat starts to pull away from the bones.
- Marinate the ribs for at least 4 hours, or overnight if possible, to let the flavors fully develop.
- Cook the rib tips slowly over low heat to keep them tender and juicy.
- Use a grill or oven with a drip pan to avoid flare-ups from the marinade’s sugar content.
These rib tips are packed with bold, spicy flavors that bring a taste of the Caribbean to your plate. The smoky, tangy jerk seasoning makes every bite exciting and satisfying. They are perfect for casual gatherings or a flavorful weeknight meal.
Serve these ribs alongside traditional sides like rice and peas, fried plantains, or a fresh mango salsa. A crisp green salad or coleslaw will also balance the rich, spicy meat nicely.
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or on the grill to keep the meat moist and flavorful. For longer storage, freeze the ribs wrapped tightly in foil or plastic wrap for up to 2 months.
