• 9/3 Baby Back Ribs Day 2

    From Dave Drum@1:3634/12 to All on Sat Sep 2 16:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 500 Mile Race Day Jamaican Jerk Baby-Back Ribs
    Categories: Pork, Citrus, Beer, Chilies, Herbs
    Yield: 8 Servings

    10 lb Baby-back ribs

    1 lg Onion; chopped (2 cups)
    6 Shallots; chopped
    1 md Onion; chopped
    6 Scallions; chopped
    6 cl Garlic; pressed or minced
    5 tb Fresh ginger root; grated or
    - chopped
    4 tb Fresh ground whole Jamaican
    - allspice
    1 1/2 ts Nutmeg
    1 1/2 ts Cinnamon
    1 1/2 ts Salt
    2 ts Fresh ground black pepper
    3 Habanero chilies; minced
    5 Chilies pequin; chopped
    2 tb Oil
    1 pt Lime juice

    MMMMM-------------------------TO PARBOIL------------------------------
    24 oz (2 bottles) beer; NOT lite

    FOR GRILLING: Your "tools of the trade" (tongs, meat fork,
    basting brush) Your favorite BBQ sauce (optional, or use
    marinade) More beer

    If you like it hot, use the larger quantities of the dried
    peppers. If you don't, use the lesser amount of caliente.
    If you can't get shallots or scallions, use more onion.
    There really isn't any acceptable substitute for allspice
    and fresh grated ginger root.


    This is a marinate/parboil/quick-grill recipe. If you
    don't like that, please hit "n" now. The idea is to
    minimize the amount of work that has to be done at the
    cooking site in order to serve a lot of tasty ribs to a
    large number of people fairly quickly.

    Preparation: To prepare the dried peppers, boil 2 cups of
    water. Turn off heat and steep the peppers 10 minutes in
    the hot water. Stem, seed, and chop the peppers finely.

    Unwrap the ribs and use a heavy kitchen knife or cleaver
    to chop each slab in half about in the middle (6-7 ribs
    down). Or if you like, you can have your butcher do this
    for you.

    Put all marinade ingredients except beer in food processor
    or blender and blend or process until thoroughly mixed and
    chopped. It doesn't have to be pureed -- I prefer it a bit
    on the chunky side. Place a layer half-slabs into the pot.
    Pour on some marinade, then poke with a fork, turn, and
    rub the marinade well into the meat. If you made it hot
    hot, wear the gloves, watch the eyes, etc. Repeat layers
    for the remaining meat and marinade. Pour any remaining
    marinade over the top. Cover and marinate either four
    hours at room temperature, or overnight in the

    In the morning, preheat oven to 300øF/150øC. Pour the
    beers slowly down the side of the pot. Cover and cook 2
    hours. Baste occasionally to keep ribs on top moist.
    Remove from oven and allow to cool for about a half an
    hour. For transport to the grilling site, either remove
    slabs from the pot or put each pot in a plastic garbage
    bag to prevent grease and marinade from sloshing out. To
    finish, grill about five minutes per side or more over low
    heat, basting with your favorite BBQ sauce or the

    Now pour yourself a beer, chomp into a slab, and raise a
    toast to the pig...

    Recipe from James Harvey (1993)

    From: http://www.recipelink.com

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