Beans Grill Main Dish Pork Pork Ribs Rice Side Dish

Jamaican Jerk Ribs with Vegetables and Coconut Rice

By John Dillon, Shipwreck BBQ

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.


Print Recipe

Makes 6-8 servings
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


Dizzy ‘Mon Jerk Ribs

  1. Add a liberal coating of Dizzy Pig “Jamaican Firewalk” seasoning to the meaty side of the ribs, and a lighter coat on the bone side. I like to do this before I start my Smoker/Egg to ensure the seasoning has time to work into the meat while the smoker comes up to temperature
  2. Set up the smoker for an indirect cook at 275°F. I used oak for smoke, but use whatever flavor wood you prefer
  3. After the first 2 hours, I start spritzing every 30 minutes or so to keep the bark from getting dry and to build up a nice colorful crust
  4. Around the 3-4 hour mark, check your ribs for tenderness. I use my temperature probe and check between the rib bones. If it probes nice and tender, it’s time to take them off
  5. Let the ribs sit on the cutting board for at least 15-20 minutes before slicing

Jamaican Vegetable Rundown

  1. Melt butter in a skillet and sauté the onion, scallions, thyme, and Jamaican Firewalk seasoning until onion is softened
  2. Add mixed vegetables and sauté
  3. Add the coconut milk and let it simmer until the milk thickens and coats the vegetables
  4. Season with salt & pepper to taste
  5. Optional Step: You can sprinkle on more Firewalk, or even add a dash of Pineapple Head to add some citrusy notes to the rundown.

Jamaican Coconut Rice & Peas

  1. Drain liquid from the can of beans into a measuring cup, and add the can of coconut milk and enough water to make 4 cups of liqui
  2. In a large pot, combine the liquid, beans, garlic, onion, scallions, and thyme
  3. Add Jamaican Firewalk seasoning and bring to a boil
  4. Add rice and boil on High for 2 minutes
  5. Turn heat to Low, cover and cook for 15-20 minutes or until rice has absorbed most of the liquid
  6. Fluff with a fork
  7. Taste for seasoning, add more Salt & Pepper if needed


  1. Scoop the Rice & Peas into a small bowl
  2. Place the Jerk Ribs on a platter with the Jamaican Vegetable Rundown and Rice & Peas. I also added grilled pineapple slices that were seasoned with Dizzy Pig Pineapple Head