Jamaican Jerk Pork Ribs


This fiery Jamaican sauce can be used on fish, chicken, and beef as well. Traditionally very spicy, you may want to tone it down if your tastes don't run in that direction. As with all the recipes this week, it is adapted from "All Around the World Cookbook" by Sheila Lukins, Workman Publishing Company, 1994, available from Amazon.com at http://www.amazon.com/exec/obidos/ASIN/1...

Jamaican Jerk Pork Ribs

Caution: When handling a Scotch bonnet or habanero chili, or the sauce containing either, it is advisable to were rubber gloves and to avoid contact with the eyes.

1 Tbs (15 ml) each ground allspice, freshly ground
black pepper, salt, and brown sugar
1 tsp (5 ml) each ground cinnamon and dried thyme
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) cayenne pepper (optional)
1/2 cup (125 ml) each orange juice and rice wine vinegar
1/4 cup (60 ml) each red wine vinegar, soy sauce, and olive oil
4 scallions (spring onions), green and white parts, thinly sliced
2 large shallots, finely chopped
3 large cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1/2 Scotch bonnet or habanero chili pepper, seeds and ribs removed, finely chopped, or to taste 2 - 3 lbs (1 - 1.5 Kg) pork ribs, cut into 2- to 3-rib portions

Combine the allspice, black pepper, salt, brown sugar, cinnamon, thyme, nutmeg, and optional cayenne pepper in a mixing bowl. Whisk in the orange juice, both vinegars, and soy sauce. Add the olive oil slowly as you whisk constantly. Add the scallions, shallots, garlic, ginger, and chili pepper, mixing to combine well. Allow to sit at room temperature at least 1 hour before marinating meat.

Coat the ribs with the jerk sauce and rub in well. Cover and refrigerate overnight. Place in a shallow baking pan and roast in a preheated 350F (180C) oven for 45 minutes, basting occasionally. Grill the ribs over hot coals until browned and cooked through, 25 to 30 minutes, turning often and basting with the jerk sauce. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes

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The copyright of the article Jamaican Jerk Pork Ribs in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Jamaican Jerk Pork Ribs in print or online must be granted by the author in writing.

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