Delano’s Jerk Beef Ribs

Prep and Trim: Pat the beef ribs completely dry with paper towels. Slide a blunt knife under the membrane on the bone side of the ribs and pull it off firmly to allow the seasonings to penetrate deeply, trimming any excessive surface fat if needed.

Marinate with Island Spice: In a medium bowl, whisk together the olive oil, Peppajoy Jerk Seasoning, Peppajoy hot sauce, brown sugar, soy sauce, minced garlic, grated ginger, lime juice, smoked paprika, dried thyme, and black pepper to create a thick paste. Massage this rub generously into all sides of the beef ribs. Cover the meat tightly and place in the refrigerator to marinate for at least 2 hours, or ideally overnight for maximum depth of flavor.

Slow-Bake Until Tender: Preheat your oven to 300°F (149°C). Transfer the marinated ribs to a deep roasting pan or baking dish, then pour the beef broth directly into the bottom of the pan around them. Cover the pan completely and seal it tightly with a double layer of aluminum foil to lock in the steam, baking for 2½ to 3 hours until the beef is incredibly tender and separating from the bone.

Simmer the Glaze: While the ribs finish baking, combine the honey, Peppajoy hot sauce, butter, and a splash of lime juice in a small saucepan over medium-low heat. Bring to a gentle simmer for 1–2 minutes, stirring continuously, until the glaze melts together and becomes smooth and glossy.

Glaze and Broil: Carefully remove the foil from the roasting pan and brush the warm honey-jerk glaze generously over the top of the ribs. Set your oven to broil and place the uncovered pan on the upper rack for 3–5 minutes, watching closely until the sweet and savory coating bubbles, caramelizes, and forms a sticky, irresistible crust. Serve hot.