Recipe by Aleks @garlicrosemaryandsalt on Instagram

Bring bold Caribbean-inspired flavours to your next barbecue with these BBQ Jerk Organic Pork Ribeye Steaks. Coated in a homemade jerk spice rub featuring warming allspice, thyme, ginger and cinnamon, these succulent pork ribeye steaks develop a beautifully charred crust on the grill without the sweetness of added sugar. Finished with a good-quality jerk sauce and a squeeze of fresh lime, this recipe is perfect for relaxed summer dining.

Our Organic Butchery Pork Ribeye Steaks are naturally marbled, making them ideal for barbecuing while staying wonderfully juicy and full of flavour.

Serves 2

Ingredients

For the Pork

• 2 Organic Butchery Organic Pork Ribeye Steaks
• 1 tbsp olive oil

Jerk Dry Rub

• 1 tsp smoked paprika
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper
• ½ tsp fine sea salt
• 1 tsp cayenne pepper or minced Scotch bonnet chilli
• Pinch of ground nutmeg
• Pinch of ground cloves

To Finish

• 2 tbsp good-quality jerk sauce
• Juice of ½ lime

To Serve

• Coconut rice and black beans (or traditional rice and peas)
• Grilled corn on the cob

Method

Pat the pork ribeye steaks dry with kitchen paper, then rub both sides with the olive oil.

In a small bowl, combine all of the jerk dry rub ingredients. Coat both sides of the pork steaks evenly with the seasoning, using as much of the rub as needed.

Leave the steaks to stand at room temperature for 20–30 minutes, allowing the flavours to develop.

Preheat your barbecue to a medium-high heat. Cook the pork steaks for 4–5 minutes on the first side before turning. Cook for a further 4–5 minutes, brushing over the jerk sauce during the final stages of cooking to create a delicious sticky glaze.

If your steaks are particularly thick, move them to a cooler part of the barbecue and continue cooking gently until they reach an internal temperature of 67°C.

Remove from the barbecue and allow the pork to rest for 5 minutes. During this time, the internal temperature should rise to around 70°C, ensuring the meat is perfectly cooked while remaining juicy.

Finish with a generous squeeze of fresh lime juice before serving.

Serve alongside coconut rice and black beans (or traditional rice and peas) with grilled corn on the cob for the ultimate summer barbecue meal.