Jerked pork ribs

Yield: 1 servings

Measure Ingredient
1 kilograms Pork spare ribs
1 \N Onion; finely chopped
2 tablespoons Lemon or lime juice
90 millilitres Olive oil
1 \N Green chilli; chopped
2 tablespoons Ground allspice
5 \N Garlic cloves; finely chopped
½ teaspoon Dried thyme
½ teaspoon Crushed; dried red chillies
½ teaspoon Freshly ground nutmeg
1 teaspoon Chopped ginger root
\N \N Salt and black pepper
4 tablespoons Rum
3 tablespoons Dark brown sugar
10 \N Bay leaves; up to 15

CARIBBEAN JERK

BBQCombine all the jerk ingredients in a shallow dish. Add the ribs and turn to coat, then cover and leave overnight to marinate in the refrigerator.

Light the barbecue or preheat a gas barbecue. Drain the pork and place on the barbecue. Remove the bay leaves from the marinade and scatter around the pork.

Cook the ribs slowly, preferably covered, until they are cooked through - about 35 to 40 minutes, and are crusty and browned. Brush with oil occasionally if very lean. Serve immediately.

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Carlton Food Network

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