Jamaican ribs

Yield: 4 To 6

Measure Ingredient
4 pounds Pork Ribs
¼ cup Green Onions; chopped
3 Cloves Garlic
2 JalapeƱo 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.

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