Jerk Ribs and Coleslaw

Jerk Ribs and Coleslaw

Jerk Ribs and Coleslaw


  • 3 pounds of organic grass fed beef ribs
  • 2 tablespoons of coconut oil


  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons powdered cinnamon
  • 2 teaspoons all spice
  • 2 teaspoons powdered nutmeg
  • 2 teaspoons powdered clove
  • 2 teaspoons cumin
  • 2 teaspoons smoke paprika
  • 4 teaspoons sea salt
  • 2 teaspoons black pepper
  • 3 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon monk fruit powdered


  • 6 medium carrots, grated
  • 1/4 of a green cabbage, grated
  • 1 medium yellow beetroot, grated
  • 1/2 pound of organic green and purple kale, thinly sliced
  • 1 1/2 tablespoon organic apple cider vinegar
  • 2 teaspoons dry mustard
  • 4 tablespoons Primal Kitchen Avocado Oil Mayo
  • A pinch of sea salt
  • 1 teaspoon powdered Monk Fruit


  • 1/2 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 3 scallions thinly sliced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon of dry rub Jerk mix
  • 2 limes juiced
  • 2 tablespoons of coconut oil
  • 1 scotch bonnet pepper finely chopped
  • 1 tablespoon fresh thyme minced
  • 2 tablespoons tomato paste
  • 1 cup crushed pineapple
  • 3 tablespoons powered Monk Fruit


  1. Be sure to remove the membrane from the bone side of the rack of ribs.

  2. Mix all of the dry rub ingredients in a bowl. Set aside 1 tablespoon of the mix for later.

  3. Brush a light coat of coconut oil on both sides of the ribs.

  4. Sprinkle the dry rub mix over both sides of the ribs and rub into the meat.

  5. Place the ribs back in the refrigerator to marinate for 1-2 hours.

  6. Next prepare the coleslaw by mixing all the coleslaw ingredients in a bowl then refrigerate.

  7. Preheat the oven to 350°F

  8. Place the ribs in a baking dish. Bake for 1 hour, flip the racks over and bake for another hour.

  9. Now cover the baking dish with a tightly fitting lid or foil and bake for another 2 hours to get tender.

  10. Check the ribs with a meat thermometer. Ribs are done when the internal temperature is 200-205 degrees. The bones should be loose.

  11. While waiting for the ribs to bake, prepare the Jerk Glaze.

  12. First sauté the yellow onion, garlic and pepper in coconut oil for 2-3 minutes. Add all the remaining glaze ingredients except a hand full of scallions and bring to a simmer. Set aside to let cool.

  13. After the ribs are done brush the Jerk Glaze over both sides of ribs and put back in the oven uncovered for 15-20 minutes.

  14. Sprinkle scallions over the ribs and serve with the coleslaw and enjoy!

Recipe by Living Health