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Jamaican Jerk Pork Ribs
Adapted from


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

1 Tbs ground allspice
1 Tbs freshly ground black pepper
1 Tbs salt
1 Tbs brown sugar
1 tsp ground cinnamon
1 tsp dried thyme
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper (optional)
1/2 cup orange juice
1/2 cup rice wine vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
4 scallions, green and white parts, thinly sliced
2 large shallots, finely chopped
3 large cloves garlic, finely chopped
1 Tbs finely chopped fresh ginger
1/2 Scotch bonnet or habanero chili pepper, seeds and ribs removed, finely chopped, or to taste
2 to 3 lbs 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 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.

Yield: 4 to 6 Servings

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