Fall-Apart Jerk Ribs, Done Right

Featuring BOBB Jerk Marinade

These ribs are bold, rich, and deeply flavored — the kind that don’t need sauce because the seasoning already did the work. BOBB Jerk Marinade penetrates the meat, builds heat slowly, and creates a deep bark when cooked low and slow.

Ingredients

• Pork ribs (baby back or St. Louis style)

• BOBB Jerk Marinade (enough to coat generously)

• Optional: brown sugar or honey for caramelization

• Optional: foil for wrapping

Instructions

1. Prep the Ribs

   Remove membrane from the back of the ribs and pat dry.

   
   

2. Marinate

   Coat ribs thoroughly with BOBB Jerk Marinade. Massage into the meat.

   Cover and refrigerate for at least 4 hours, preferably overnight.

   
   

3. Bring to Temp

   Remove ribs from fridge 30 minutes before cooking.

   
   

4. Cook Low & Slow

   • Oven: 275°F for 2.5–3 hours

   • Smoker or grill (indirect heat): 250–275°F

   
   

5. Wrap for 30min

   For extra tenderness, wrap ribs in foil halfway through cooking.

   
   

6. Unwrap & Finish

   Unwrap, increase the heat slightly, and allow the bark to set.

   Optional: brush lightly with honey or brown sugar for caramelization.

   
   

7. Rest & Slice

   Let ribs rest 15 minutes before slicing.

Pro Tips

• This marinade is layered, not aggressive — let it work

• No sauce needed; the flavor stands on its own

• Works beautifully on chicken, pork, and beef

Final Bite

Deep bark. Real heat. Tender meat.

BOBB Jerk Marinade doesn’t rush — and neither should you.