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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