Jerk Pork

I’ve had a great weekend dipping into several recipes from Russ Crandall’s Ancestral Table. It really is a beauty of a book and has so many fantastic, tasty meals in it. Paleo or not this is a great book of wholesome recipes.

When James and I treated ourselves to some good quality meat from Donald Russell, we ordered a pork rib roast with crackling, and we wanted to do something special with it. We both love jerk seasoning and had our first dinner date at a great Caribbean restaurant called Turtle Bay. If you live in the UK and have one near you then I urge you to go; the food and cocktails are to die for. I recommend the Jumbled Julep and jerk pit ribs. Anyway, back to the point, in Ancestral Table there is a recipe for jerk marinade and we couldn’t wait to try it out. The result was spectacular.

Jerk Pork Ribs

Ingredients: (To marinade meat for 2)

  • 2-3 spring onions
  • 2 cloves of garlic
  • 1 scotch bonnet chilli
  • 1 tbsp of lime juice
  • 0.5 tbsp of thyme
  • 0.5 tbsp of allspice
  • 0.5 tbsp of honey
  • 0.5 tbsp of tomato purée
  • 1 tsp of salt
  • 0.25 tsp of ground cumin
  • 0.25 tsp of ground cinnamon
  • 0.25 tsp of ground nutmeg
  • 0.25 tsp of ground ginger
  • A pinch of ground cloves
  • Meat of your choice to feed 2


  1. Combine all the ingredients in a food processor (except the meat) until you have a fairly smooth paste. If the paste is too thick, carefully add a tsp of water at a time.
  2. Place the meat and marinade in a bag, ensuring all the meat is covered. Seal the bag and place in the refrigerator overnight.
  3. How to cook your meat will depend entirely on how you want it cook, obviously. We chose to roast ours and used this guide for times and temperatures. You could grill or BBQ your meat, depending on its cut and your preference.
  4. If like me, you forget to marinade the meat overnight but managed to remember that morning then the 8 hours between then and cooking will be fine. It was for us, however the longer you can leave it, the better.

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