Jamaican Jerk Pork Ribs

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                            FOOD FUNNY
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Here's something to ponder, with thanks to Rosemary Zwick

We are living in a world today where lemonade is made from artificial
flavors and furniture polish is made from real lemons.

- Alfred E. Neuman

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                            TODAY'S RECIPE
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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.

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) orange juice
1/2 cup (125 ml) rice wine vinegar
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) 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.
Received on Tue Jun 15 21:36:16 2010