Cheeseburger in Paradise BBQ Jerk Ribs copycat recipe by Todd Wilbur
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Cheeseburger in Paradise BBQ Jerk Ribs

Score: 5.00. Votes: 6
In stock (1 item available)
  • $0.79

Menu Description: "Slow-cooked marinated domestic pork ribs lightly seasoned with Jerk spices and basted with BBQ sauce."

An island taste in the secret jerk paste formula permeates the ribs as they slow cook in low heat. Halfway through cooking the ribs are wrapped in foil to begin a braising process that tenderizes the meat. And for a big finish, the racks are tossed on the grill just before serving then basted with a delicious scratch sauce. Follow the grilling instructions here and you won't lose any meat from your ribs sticking to the barbecue grate. Start by grilling the ribs bony-side-down so that some of the fat from the ribs melts onto your grill. Now when you flip the racks over onto the meaty side the grill is well-lubricated, giving you beautiful grill marks on the good part, and no sticking. And don't freak out about that whole habanero pepper included in the jerk paste. Sure, it may be one of the world's hottest peppers, but the paste goes a long way, and you should only detect a hint of heat on the finished product. If you're a chilihead, go ahead and add more than one. Serve up these babies with a side of my hacked Sweet Potato Chips clone for an authentic CIP experience.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Jerk Paste
  • 1/3 cup plus 1 tablespoon red wine vinegar
  • 1 habanero pepper (scotch bonnet), coarsely chopped
  • 1/4 cup dark brown sugar
  • 4 garlic cloves, quartered
  • 2 green onions, chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon lemon juice
  • 2 teaspoons ground allspice
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon coriander
  • 1/2 cup butter
  • 4 racks pork baby back ribs
BBQ Sauce
  • 1 cup ketchup
  • 3/4 cup red wine vinegar
  • 1/2 cup dark brown sugar
  • 1/4 cup molasses
  • 2 teaspoons hickory liquid smoke
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • Do This
    • Restaurant/Brand
      Cheeseburger in Paradise
    • Instructions

      1. Make jerk paste by combining all the ingredients, except butter in a food processor or blender, and blend until no big chunks of garlic are visible. Pour mixture into a medium saucepan and add butter. Cook over medium heat until bubbling then reduce heat and simmer for 2 minutes. Brush jerk paste on underside (bony side) of ribs, then flip 'em over and brush paste on the meaty side.

      2. Preheat oven to 250 degrees F. Place ribs on baking sheets with the meaty side up and bake for 1 1/2 hours. Flip each rack over onto large pieces of aluminum foil and wrap tightly. Be sure the meaty side is down now, and bake for another 1 to 1 1/2 hours or until the meat is tender. The cut ends of the bones should now be sticking out about 1/4 inch.

      3. While your ribs are cooking make the BBQ sauce by combining all the ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer sauce for 30 minutes. Cool, cover and chill until you are ready to grill your ribs.

      4. When the ribs are done remove them from the oven and let them cool in the foil for 15 to 20 minutes. Preheat your grill to med/high. Use tongs to remove the ribs from the foil and place them on the pre-heated grill with the bony side facing the heat (ribs curving down). Cook for 2 to 3 minutes, or until browned, then flip ribs over onto the meaty side. Brush the grilled bony side (now face-up) with BBQ sauce, and cook for another 2 to 3 minutes until grill marks develop on the meat. Flip the ribs over onto a serving platter when you remove them from the heat and brush the just-grilled meaty side with BBQ sauce.

      Makes 4 large servings.

Average rating:

Score: 5.00. Votes: 6
Rating of votes (6)
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Cheryl Connell
Aug 16, 2012, 22:00

The best i ever made, can't wait to make these for my friends, fell off the bone and so moist

Rachelle Foster
Aug 11, 2012, 22:00

Wow! That's what my family kept saying. Not only is this an easy recipe to follow, but it tastes incredible. We've never had the original, so can't compare, but these are the best ribs we've ever had. We like them better than eating at Famous Dave's!!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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