Jamaican jerk ribs with pineapple-mango salsa from Jubilee: Recipes from Two Centuries of African-American Cooking (page 225) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute St. Louis-style spareribs or pork baby back ribs for pork spareribs. Rubbed ribs must be refrigerated 1 hour to overnight.

  • artoeat on September 05, 2025

    Added F&W Jerk Spice recipe to page # 226

  • chawkins on June 12, 2025

    Made the ribs again, no salsa this time. Cooked it low and slow in the smoker. Used two frozen habaneros and it was not spicy at all. Really like the rub, I marinated the ribs overnight this time, made a difference.

  • bernalgirl on August 29, 2022

    My family declared these the best ribs ever! We prefer a dry rub so I did make some changes, increasing the salt to 4 T and adding dark brown sugar in equal proportions. After sitting in the rub for 3.5 hours, I baked them using the SeriousEats method, which has never failed me. The seasonings in the rub are so savory, and that mango pineapple salsa is absolutely delicious. My kids asked that I only use this recipe from now on.

  • snoozermoose on July 02, 2022

    We rubbed the ribs as directed but threw them in our smoker instead of baking them. I made the jerk sauce, and we served them to guests with the sauce on the side. I didn't have time to make the salsa. They were a huge hit! They had a little kick to them and a complex tangy sweetness from the sauce. We'll definitely make these again.

  • dc151 on October 31, 2020

    Fabulous dish. Just the right amount of heat- I used a seeded scotch bonnet, and a half a jalapeño for the sauce (the other half was used in the mango salsa). I used pork spare ribs, the timing/temp seemed right to me, still a bit of bite.

  • Zosia on June 18, 2020

    I used pork tenderloin which we cooked on the grill and it was delicious! Each component had some heat and without knowing how hot the end product would be, I played it safe, using 1 seeded scotch bonnet in the sauce and a seeded jalapeno in the salsa. I also omitted the garlic and oil from the salsa. The dish was incredibly flavourful and not too hot for us in the end especially with the cooling salsa (which I can eat by the bowlful, it's so good). I'll try chicken next time.

  • Kduncan on April 26, 2020

    We enjoyed this recipe, though the pineapple mango salsa was by far the best part. The cooking time and temp on the ribs made our baby backs a bit burn on the outside, in the future I'd turn the temp down after removing the foil. The sauce for the ribs was very different, as we are mostly mustard sauce people for ribs, but also very good.

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