Combine all dry spices (allspice, thyme, nutmeg, cinnamon, red pepper flakes, salt, and black pepper) in a small bowl and mix together. In a food processor, combine the minced scotch bonnet peppers, garlic cloves, grated ginger, brown sugar, vegetable oil, and lime juice. Pulse until the mixture begins to break down, then add the dry spice mixture and blend until you achieve a smooth, thick paste with no large chunks. I prefer to pulse rather than fully blend to maintain some texture and ensure the spices are evenly distributed throughout—this creates better flavor development during marinating.

Remove the thin membrane from the bone side of the baby back ribs by sliding a sharp knife underneath and peeling it away—this allows the spice paste to penetrate the meat more effectively. Pat the ribs dry with paper towels, then generously coat both sides with the jerk paste from Step 1, working it into the meat and between the ribs. Place the coated ribs in a large baking dish or on a rimmed sheet pan, cover tightly with plastic wrap, and refrigerate for at least 8 hours, preferably 24 hours, for maximum flavor development. I always marinate overnight when possible because the extended time allows the allspice and other warm spices to deeply infuse the meat.

Remove the marinated ribs from the refrigerator 30 minutes before cooking to bring them closer to room temperature. Heat your grill to 225°F (use a grill thermometer for accuracy). Place the ribs bone-side down on heavy-duty aluminum foil directly on the grill grates. Cook for 4 to 5 hours, maintaining a consistent temperature, until the internal temperature reaches 195°F when measured at the thickest part of the meat—the ribs should bend easily and the meat should pull back from the bones.

Transfer the cooked ribs to a cutting board and let them rest for 10 minutes—this allows the juices to redistribute throughout the meat, keeping each bite moist and tender. Cut between the bones to separate individual ribs and transfer to a serving platter. Serve immediately while the ribs are still warm.

If time is limited, heat your grill to 325-350°F. Place the marinated ribs bone-side down on foil on the grill grates and cook for 1.5 to 3 hours, checking frequently, until the internal temperature reaches 195°F. Monitor closely as higher heat increases the risk of charring the exterior before the interior is done.

Preheat your oven to 325°F. Place the marinated ribs bone-side down on a foil-lined baking sheet or in a roasting pan. Roast uncovered for the first half of cooking, then cover tightly with foil for the remaining time to prevent excessive drying. Cook for 1.5 to 3 hours until the internal temperature reaches 195°F. Let rest for 10 minutes before cutting and serving.