In the mood for some Jamaican Jerk Ribs? Easy ‘mon! All you need to do is season the ribs with Dizzy Pig “Jamaican Firewalk” seasoning and a wet jerk marinade. The spicy and sweet notes in the seasoning goes perfect with pork! I smoked these ribs indirect for about 4 hours until tender. I checked the ribs after 2 hours, then spritzed them every 30 minutes with a Pineapple Juice & Apple Cider Vinegar mix to develop a beautiful, rich color to the ribs.
To turn these delicious ribs into a complete meal, I paired them with some classic Jamaican dishes — Vegetable Rundown and Coconut Rice & Peas. You’ll find all three recipes below.
Vegetable Rundown is a classic side dish in Jamaica and it’s really simple to make! You can use just about any vegetables you have laying around. I added some Dizzy Pig Firewalk seasoning to this delicious vegetable medley throughout the cook to impart some of the sweet and spicy notes to the dish. Just remember, you can’t call it a Rundown unless you get that coconut milk nice and thick to coat those vegetables!
Rice & Peas is a Sunday classic side dish in Jamaica. So, you don’t think I am pulling a fast one on you, in Jamaica, Beans are called Peas. Again, I used Dizzy Pig’s Firewalk seasoning to add some extra sweet heat to the dish. This flavorful dish would also pair great with steaks and jerk chicken meals. Spicy Pineapple Head would also be a great choice to bring this dish to another level.
Dizzy ‘Mon Jerk Ribs
Makes 2-3 servings as a meal
- 1 rack of St Louis Ribs (excess fat trimmed / membrane removed)
- 2 Tbsp Dizzy Pig Jamaican Firewalk Jerk seasoning
- 2 Tbsp wet Jerk marinade (optional)
- Spritz: A mix of Pineapple Juice & Apple Cider Vinegar in a spray bottle (You can use whatever you like — I prefer to spritz to keep the bark from getting too dry)
Jamaican Vegetable Rundown
Makes 2-3 servings as a Side dish or 1 Vegetarian Main Dish
- 4 cups mixed vegetables, julienned (I used zucchini, yellow squash, green beans, broccoli, tomatoes, and carrots)
- 1 cup coconut milk (I used canned coconut milk)
- 1 onion, chopped
- 3 stalks of scallions, chopped
- 1-2 Tbsp Jamaican Firewalk seasoning (depends on how much heat you want to add — the coconut milk will mellow out the heat a little, which is a good compliment to spicy ribs)
- 1 Tbsp butter
- 1 tsp thyme
- Salt & pepper to taste
Jamaican Coconut Rice & Peas
- 1 14oz can coconut milk
- 1 19oz can kidney beans, liquid included
- 1 2/3 cups of Water ***Tip: All liquids (coconut milk, water, liquid from beans) should equal 4 cups
- 2 cups long grain rice, rinsed
- 1 small onion, chopped
- 3 stalks scallions, chopped
- 2 cloves garlic, chopped
- 2 Tbsp Jamaican Firewalk seasoning (depends on how much heat you want to add — the coconut milk will mellow out the heat a little, which is a good compliment to spicy ribs) ***Tip: Spicy Pineapple Head would also be a great choice to bring this dish to another level.
- 1 tsp thyme
- 1/4 tsp black pepper
- Salt to taste