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Jerk
Barbecue from Jamaica
By Helen Willinsky
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Jamaican Jerk Barbecued Ribs
by Helen Willinsky
In this recipe, I combine the jerk flavors
with barbecue sauce. The sauce, added during the final 15 minutes of
cooking adds a delicious crust to the succulent ribs. Any store-bought
barbecue sauce will do.
Servings:
4
Ingredients:
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1 cup
Jerk Marinade
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1 tablespoon sugar
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2 tablespoons re wine vinegar
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4 pounds pork spareribs
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about 1½ cups barbecue sauce
Method:
Combine the Jerk Marinade, sugar and vinegar. Add the ribs and turn to
coat thoroughly. Marinate in the refrigerator for at least 4 hours.
Prepare a fire in the grill. When the coals have burned down, rake the
coals to the sides. Set a drip pan in the center of the grill and arrange
the coals around it to provide indirect heat. Place the ribs on the grill
over the drip pan, and cook for 1½ hours, turning and brushing frequently
with the marinade. Brush the ribs with the commercial barbecue sauce
during the last 15 minutes of cooking.
Serve with Rice and Peas, and a salad. Add lots of brightly colored
napkins, Jamaican Red Strip beer and reggae music.
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