Jamaican Baby Back Ribs with Fruit Salsa

We have been having so much fun with Fourth of July Dessert, I thought you needed a delicious grilling recipe to add to your Fourth of July Menu or even your “must make” Summer Cook-out List. While these Jamaican Baby Back Ribs did take a little preparation, they certainly were not difficult and the results were worth the little extra work.

We served them up with a flavorful Fruit Salsa and Bush’s Smokehouse Tradition Grillin’ Beans. Yum!

After adding the rub and letting the Baby Back Ribs hang out in the fridge overnight, Doug grilled them up on his new Grilling Rib Rack, the Ribs took about 1 1/2 hours to cook, but in the meantime, we prepared the rest of the dinner.

The Fruit Salsa was actually my favorite, I loved the combined refreshing flavors of pineapple, mango, kiwi, sweet red peppers and red onion. And the addition of cilantro gave it a little extra zing!

After removing the pineapple to add to the Fruit Salsa, Doug cleaned it out and filled it with the Fruit Salsa to serve it. I love how simple, yet so fun this presentation is!

Then it was time for the Bush’s Smokehouse Tradition Grillin’ Beans, they are tender beans simmered in a sweet and smoky sauce. Over the last couple months, I’ve been sharing the different Bush’s Grillin’ Beans with you, they also have Sweet Mesquite, Southern Pit Barbecue, Bourbon and Brown Sugar, Steakhouse Recipe, Texas Ranchero, Black Bean Fiesta that we served with the Cowboy Burger, and the Smokehouse Tradition.


Jamaican Baby Back Ribs with Fruit Salsa

These Baby Back Ribs are full of flavor, serve with Fruit Salsa and Bush’s Smokehouse Tradition Grillin’ Beans for a perfect cook-out. Recipe from HoosierHomemade.com. Adapted from The Barbecue Bible

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes


Rib Seasoning

  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme
  • 3/4 teaspoon each ground cinnamon, nutmeg and allspice
  • 1/2 teaspoon ground red pepper

Barbecue Sauce

  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 1/2 cups ketchup
  • 1 cup strawberry jelly {or red currant jelly}
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon each red and black peppers


  • 6 pounds Pork Baby Back Ribs

Fruit Salsa

  • 1 fresh pineapple – 3/4 cup cut
  • 3/4 cup Mango
  • 3/4 cup Kiwi
  • 1/3 cup Red Onion, finely chopped
  • 1/3 cup Red Pepper, finely chopped
  • 1 tablespoon Cilantro, finely cut


Rib Seasoning

  1. Combine all ingredients in a small bowl
  2. Spread over surface of ribs, press with fingertips
  3. Cover with plastic wrap and refrigerate overnight

Barbecue Sauce

  1. Melt butter in saucepan
  2. Add onion, cook and stir until softened
  3. Stir in remaining ingredients
  4. Reduce heat to simmer and cook 20 minutes, stirring often


  1. Prepare grill for indirect cooking
  2. Place ribs in grilling rack or over drip pan
  3. Grill covered 1 hour, turning occasionally
  4. Generously baste with Barbecue Sauce
  5. Grill for 30 minutes longer or until ribs are tender and browned, turning occasionally

Fruit Salsa

  1. Cut all ingredients into bite size pieces
  2. Combine in a medium bowl
  3. To serve, fill pineapple


Prep time does not include overnight marinating

Visit Bush’s Beans for helpful grilling tips, new bold recipes, and meal ideas. Follow them on Facebook and Twitter too!

Disclosure:  I am working in partnership with the Bush’s Beans brand and I am receiving compensation for my participation in this campaign. As always, my opinions, photography and recipe are my own.


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