Char Sui Jerk BBQ Ribs

Jamaica boasts a very rich and diverse Chinese culture, which has flourished and developed over the years through the contributions of numerous immigrants and their descendants who have settled on the island. The roots of the Chinese community in Jamaica date back to the mid-19th century, when the first Chinese immigrants arrived as indentured laborers after the abolition of slavery. Over time, the Chinese population grew, integrating deeply into Jamaican society and contributing significantly to various aspects of the island’s culture, including its culinary landscape.

Whenever I come across a delicious dish that beautifully fuses elements of both the Chinese and Jamaican culinary traditions, I always feel an overwhelming sense of excitement and deep appreciation for the creativity and innovation involved in blending these two vibrant and flavorful cuisines into something truly unique. Dishes like sweet and sour chicken made with tropical fruits, or jerk pork seasoned with Chinese five-spice, are perfect examples of this fusion, where the bold, spicy notes of Jamaican food meet the aromatic complexity of Chinese flavors.

This culinary blending reflects the dynamic nature of Jamaican culture, where different traditions come together to create something greater than the sum of their parts. It’s not just about flavor — it’s about the shared history, mutual respect, and adaptability that have allowed both cultures to thrive side by side. Each fusion dish is a celebration of the island’s multicultural identity and a reminder of the enduring connections that make Jamaican cuisine so special.

Ingredients

• 3 pounds pork ribs (baby back or spare ribs)

• ¼ cup granulated white sugar

• 2 teaspoons salt

• 1 teaspoon Caribbean Jerk Sea Salt

• ½ teaspoon sesame oil

• 1 tablespoon rice wine

• 1 tablespoon soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon Red Hot Jerk Marinating Sauce*

• 2 teaspoons molasses

• 1/8 teaspoon red food coloring (optional)

• 3 cloves finely minced garlic

• 2 tablespoons honey

• 1 tablespoon hot water
  

Procedure

1. Prepare the Marinade
   In a medium bowl, combine the granulated sugar, salt, Raymond's Jerk Spice Rub, sesame oil, rice wine, soy sauce, hoisin sauce, Red Hot Jerk Marinating Sauce, molasses, minced garlic, honey, and hot water. Mix well to ensure all ingredients are evenly incorporated. Add the red food coloring, if desired, for a traditional Char Sui appearance.

2. Marinate the Ribs
   Place the pork ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well-coated on all sides. Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.

3. Preheat the Oven
   When ready to cook, preheat your oven to 300°F (150°C).

4. Prepare for Roasting
   Remove the marinated ribs from the refrigerator and let them sit at room temperature for about 30 minutes. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the ribs on the rack, meat side up, allowing excess marinade to drip off.

5. Roast the Ribs
   Place the baking sheet in the preheated oven. Roast the ribs for 2.5 to 3 hours, or until the ribs are tender and the meat is beginning to pull away from the bones. Baste the ribs with any remaining marinade every 30 minutes to keep them moist and flavorful.

6. Broil for a Charred Finish
   Once the ribs are fully cooked, increase the oven temperature to 425°F (220°C) or switch to the broiler setting. Broil the ribs for 5-10 minutes, or until the exterior is caramelized and slightly charred, turning occasionally for even coloring. Watch closely to prevent burning.

7. Rest and Serve
   Remove the ribs from the oven and let them rest for about 10 minutes. Slice the ribs into individual portions and serve.

Enjoy your delicious Char Sui Jerk Ribs with a delightful fusion of sweet, savory, and spicy flavors!

*JMS HEAT CHART

Medium Heat: (🌶️😏)🔥