Yield: 6 servings
|3||To 4-pound slab of pork spareribs|
|¾ cup||Coarsely chopped onion|
|4||Cloves garlic, quartered|
|2||To 4 fresh or canned jalapeno peppers, seeded and chopped|
|2 tablespoons||Ground allspice|
|1 tablespoon||Minced fresh ginger|
|1 tablespoon||Salad oil|
|1 teaspoon||Ground nutmeg|
|About 12 fresh bay leaves *|
|Lime-Dressed Avocado (recipe below)|
|1 large||Papaya [VERY optional, S.C.]|
* Or dry bay leaves soaked in water for about 1 hour.
Grilling time: 1 to 1¼ hours Made this for dinner Sunday. Thought the ribs got a tad over done.
Next time I'll cut the cooking time by about fifteen minutes. The recipe doesn't call this a "jerk" type dish, but the spices are similar and the slashes in the meat are right up that alley.
Make ¼-inch-deep slashes between ribs on both sides of spareribs slab.
In a food processor or blender, combine onion, garlic, jalapeno peppers, allspice, ginger, oil, nutmeg and salt. Whirl until pureed.
Rub spice puree over surface and into slashes on both sides of spareribs slab. cover and let stand for 1 to 2 hours (or refrigerate until next day).
Barbecue ribs by indirect heat. Distribute bay leaves over meaty sides of ribs; then place ribs, meat side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook until ribs are well browned on outside and meat near bone is no longer pink; cut to test (1 to 1 ¼ hours). Near end of cooking time, prepare Lime-Dressed Avocado; also cut papaya into wedges.
To serve, cut spareribs into 2- to 3-rib portions. Arrange on a large platter with avocados and papayas. Makes 4 to 6 servings.
Makes 4 to 6 servings.
In a small bowl, stir together 3 tablespoons each lime juice and salad oil, 1 teaspoon sugar and ⅛ teaspoon each red pepper flakes and oregano leaves. Season to taste with salt.
Cut 3 large ripe avocados in half lengthwise; pit, but do not peel.
Pour equal amounts of lime dressing into each avocado cavity, making sure all cut surfaces are coated.
Makes 6 servings.
Got this from a flier for a new cookbook, the Sunset "Ultimate Grill Book".
Posted by Stephen Ceideberg; April 24 1991.