Ingredients

For the Pork

• 6 lbs / 2.7 kg boneless pork shoulder country style ribs

• 1 jar / 10 oz / 280 g Walkerswood Traditional Jamaican Jerk Seasoning (Hot & Spicy)

• 3 large yellow onions, chopped

• 15 cloves garlic, whole

Additional Notes

Authenticity: Technically, to call something jerk, the meat needs to be cooked low and slow over indirect heat using pimento wood — also known as allspice wood — which is what gives authentic jerk its distinct flavor. Since we're using an oven here, I'd call this jerk-marinated pork out of respect for the culture. That said, the flavor is still incredible, so call it whatever you want.

Spice Level: I used the Hot & Spicy Walkerswood — if you can't handle the heat, the mild version works just as well.

Marinating: I cooked mine right away, but letting it marinate overnight will only make it better.

Method

1. Marinate & Prep: Coat the pork thoroughly with the jerk seasoning. Layer the chopped onions and whole garlic cloves across the bottom of the pan, then place the seasoned pork on top.

2. Bake (Covered): Bake at 375°F / 190°C for 2 hours.

3. Bake (Uncovered): Increase the heat to 430°F / 220°C and bake uncovered for an additional 30 minutes.

4. Serve: Serve with white rice.