Yield: 4 To 6
| Measure | Ingredient |
|---|---|
| 4 pounds | Pork Ribs |
| ¼ cup | Green Onions; chopped |
| 3 | Cloves Garlic |
| 2 | Jalapeño Peppers; (up to 5) |
| ¼ cup | Green Chile Peppers |
| 2 tablespoons | Crushed Pineapple |
| 1 tablespoon | Ground Allspice |
| 1 tablespoon | Jamaican Jerk |
| 1 tablespoon | Fresh Ginger |
| 1 teaspoon | Ground Nutmeg |
| 1 teaspoon | Salt |
| 1 tablespoon | Peanut Oil |
| 4 tablespoons | Brown Sugar |
| 4 tablespoons | BBQ Sauce |
| 12 | Bay Leaves; soaked in water overnight |
In a food processor or blender puree the green onions, garlic, Jalapeño and green Chile peppers, and pineapple with the allspice, Jamaican jerk, ginger, nutmeg, salt, peanut oil, brown sugar, and BBQ sauce.
Score the pork ribs slightly by making small slashes every two inches. Rub the puree mixture on ribs and refrigerate 1 or 2 days, turning and re-rubbing the ribs as necessary.
Grill the ribs indirectly by placing a drip pan in the bottom of grill and filling it with water. Place the soaked bay leaves in the water. Place coals on sides. Slowly grill the ribs on rack above drip pan for 2-3 hours over low heat. Wood chips may be added to the fire for extra flavor.
Serve warm from the grill. Great with grilled vegetables, rice, or potatoes.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 14, 1999, converted by MM_Buster v2.0l.