Jamaican Jerk Ribs Food

JERK PORK JAMAICAN RIBS

Steps:

• Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
• Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

JAMAICAN JERK RIBS

Steps:

• Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
• Place ribs in a pyrex or other nonreactive roasting pan.
• Pour rum over ribs, turning a few times to coat evenly.
• Cover and place in fridge, turning once every hour for 4 hours total.
• Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
• Divide jerk spice blend.
• Drain ribs and pat dry with a paper towel.
• Take one batch of jerk spice blend and rub into rib racks-both sides.
• Wrap with plastic wrap and return to fridge for 1 hour.
• WASH YOUR HANDS WELL.
• Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
• Heat to medium, medium hot.
• Add chips and place ribs on hot grates over drip pan.
• Close lid and allow to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
• When done remove racks to a platter.
• Sprinkle 1/2 of the remaining jerk spice blend on ribs, offering the remaining half at the table for true heat seakers.
• You can thank Steven Raichlen for this amazing recipe!

JAMAICAN JERK RUB

Steps:

• Mix together all spices thoroughly and store in an airtight container.
• To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
• This recipe should do about 3 pounds of meat.

JAMAICAN JERK DRY RUB

Steps:

• Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
• To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.

JERK RIB TIPS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
• Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
• Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
• Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.

JERK RIBS

Steps:

• Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
• Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
• Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
• Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
• Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.

STICKY JERK & BROWN SUGAR RIBS WITH PINEAPPLE RICE

Steps:

• Lay the ribs in a roasting tin and rub all over with 2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a clean roasting tin, season and pour over 500ml of the pineapple juice. Cover the tin with foil and bake for 2 hrs.
• Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
• To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
• Remove the ribs from the oven and pour away the cooking liquid. Increase oven to 200C/180C fan/gas 6. Pat the ribs dry with some kitchen paper, then brush the jerk sauce all over them. Return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribs are really sticky.
• Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. Serve with the sticky ribs - and some napkins!