Honey Jerk Ribs

So, I learned about Honey Jerk Ribs in Atlanta and they took my breath away! I remember standing in front of the rib shack with my mouth on the floor…. I never forgot those ribs…They were the best ribs I’ve ever had because they combined two of my favorite sauces of all time, honey and jerk!!! The cravings became so crazy that I created my own recipe and put a little twist on it! If you follow the recipe steps closely, you’ll have juicy, fall-off-the-bone ribs every time with a tangy, spicy jerk sauce. Not a pork eater? Don’t worry! Use beef!

Lastly, These ribs pair perfectly with my honey butter cornbread recipe, or, my creamy garlic mash recipe!

Why everyone loves this Honey Jerk Ribs recipe:

  • The Ribs fall off the bone– These ribs are tender and will have you sucking on the bone!!!! ‘;) I cook them slow and low, so that they are nice and juicy, the meat is delicious and decadent.
  • The flavor profile is unique- This is truly a recipe that is perfect for entertaining or special moments because they aren’t your average rib recipe, the honey and jerk pairing truly take your breath away!
  • They are super easy to make- Don’t worry, this recipe is very beginner friendly! If your just getting started in the kitchen I definitely reccomend this recipe.

Tips for making the perfect Ribs

  • Slow and low- These Honey Ribs take time, if you want that fall off the bone effect, don’t rush through the steps and cook the ribs low! If your using a grill, you’ll be able to control your internal temperature better. If not, you can use your oven!
  • Marinate- Marinating your Honey Jerk Ribs over night will make sure your ribs really pack that flavor. I use Walkers wood jerk seasoning, if i’m not making my own jerk marinade.


Honey jerk ribs


  • 1 rack St. Louis cut ribs
  • 1 jar of mild wet jerk seasoning
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • heavy duty foil
  • 4 tbsp general rub ( see rub recipe )

Rub Recipe


    • Preheat the oven to 325 degrees.
    • Put your grill on high (no worries if you don’t have a grill)
    • Pat your ribs dry before seasoning and rub both sides of the ribs with 4 tbsp of general rub.
    • Apply half the jar of jerk seasoning to each rack, and lather fully. Marinate for at least 4 hours but up to overnight.
    • Grill mark your ribs (if you don’t have a grill, move to the next step).
    • Rip off the foil (a little longer than the rack) and wrap ribs in foil.
    • Place on a baking rack and sheet pan then cook for about 2 1⁄2 to 3 hours until tender.
    • While your ribs are cooking combine honey and lemon juice and the rest of your jerk seasoning in a small sauce pot, and reduce by half.
    • Once ribs are nearly done, bask with your honey lemon jerk sauce, turn the oven on the broil and finish cooking ribs so they have nice charred color (if you have a grill, no need to broil)
    • Serve with a side of your honey jerk sauce!