Oven-Baked Caribbean Jerk Party Ribs (No Smoker Needed!)
These sticky, spicy, sweet Caribbean jerk party ribs pack all the backyard island flavor you crave — but made right in your oven, no smoker required! We’re talking tropical marinade, jerk rub, a juicy foil wrap, and a sticky jerk BBQ glaze that will have everyone asking for seconds.
🛒 Ingredients
For the ribs
2 racks baby back or St. Louis ribs, sliced into single bones
2 tbsp neutral oil (canola or avocado)
For the marinade
3 tbsp Walkerswood jerk paste (mild or hot)
1/4 cup orange juice or pineapple juice
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
2 cloves garlic, smashed
1/2 tsp ground allspice (optional)
1/4 tsp liquid smoke
For the dry rub
2 tbsp Spiceology jerk rub (or similar)
1 tsp smoked paprika
1/2–1 tsp smoked salt
For the foil wrap (per rack)
1/4 cup pineapple juice or mango nectar
1 tbsp unsalted butter
1 tbsp Walkerswood jerk paste
1 tbsp brown sugar or honey
1 tsp soy sauce
1 tbsp lime juice
optional: splash of dark rum
For the sticky jerk BBQ glaze
1/2 cup BBQ sauce
1 tbsp Walkerswood jerk paste
1 tbsp honey or brown sugar
1 tbsp lime juice or apple cider vinegar
1 tsp soy sauce
1/4 tsp liquid smoke
1 tsp smoked paprika
optional: 1 tbsp dark rum or pineapple juice
🥭 Instructions
1. Prep the ribs
Remove the membrane from the back of the ribs if you prefer — optional for party ribs, but helpful for tenderness.
Trim any excess fat.
Cut the racks into individual bones.
2. Marinate
In a bowl or a large 2.5-gallon zip bag, combine all marinade ingredients.
Coat the ribs thoroughly and marinate in the fridge for 2–4 hours (no more, or the acid in the marinade can break down the meat too much).
Pat the ribs dry after marinating so the rub will stick properly and the meat roasts instead of steaming.
3. Season with dry rub
Drizzle ribs with a bit of neutral oil.
Coat generously with jerk rub mixed with smoked paprika and smoked salt.
4. Oven roast (unwrapped phase)
Preheat oven to 300°F.
Line a baking sheet with foil, and place a wire rack on top for best airflow (optional, but recommended).
Lay ribs on the rack or directly on foil.
Roast for 2 hours, flipping halfway through.
If using a smoker or grill:
Set to 275°F with fruitwood (like cherry or pecan), and cook uncovered for 2–2.5 hours.
5. Foil wrap
In a heavy-duty foil pan (or double-wrap with foil), combine the wrap ingredients.
Place the ribs in the pan, pour the wrap mixture over, and seal tightly.
Return to the oven at 300°F for 45–60 minutes, until ribs are tender (around 190–195°F internal).
6. Glaze and finish
Carefully remove from foil.
Increase oven temp to 425°F, or switch on the broiler.
Brush the ribs with the sticky jerk BBQ glaze.
Roast or broil for 10–15 minutes, glazing again halfway, until glossy and caramelized.
If finishing on a smoker or grill:
Glaze the ribs over direct heat at 300–325°F for 15–20 minutes.
7. Garnish & serve
Sprinkle with fresh thyme, sliced green onions, red chilies, or even toasted coconut flakes.
Serve with lime wedges and extra glaze for dipping.
Pro Tips
✅ Don’t marinate more than 4 hours — the jerk paste and acids can over-tenderize the meat.
✅ Pat dry after marinating so the rub sticks better.
✅ Use a wire rack if you can for more even roasting.
✅ Double the foil wrap liquid if cooking two racks in a single pan.
✅ Add a splash of rum to the wrap or glaze for authentic island flair.
🥥 Serving Ideas
Coconut rice
Grilled pineapple
Caribbean slaw
Ginger beer cocktails