Subject: Jamaican Jerk Pork Ribs
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 05 2000 - 00:28:25 EST
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F O O D F U N N Y
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Thanks to reader Diane for today's food funny:
A woman with a bad cold was invited to a very distinguished dinner
party she could not refuse. To make sure she did not run out of
tissues, she stuffed two extras into her bra. She used up what was in
her purse and reached surreptitiously into her bra to retrieve the
others. They were not to be found. After a while of searching she
looked up to find several of the dinner guests were watching her, for
which she shouted, "I knew I had two of them when I came here."
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T O D A Y ' S R E C I P E
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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/1563052377/worldwiderecipes
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.
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