JAMAICAN JERK PORK RIBS
These Jamaican Jerk Pork Ribs bring the flavors of the Caribbean into your home. They are slow roasted in the oven for fall off the bone goodness your family will crave! Serve with traditional sides like fried plantains and rice with pigeon peas for a meal straight out of the tropics.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F.
- Combine all spices in a small bowl.
- Coat the ribs lightly in oil and then season them well with spice rub on all sides; reserve 1 tbsp spice blend for the vinaigrette. Place in a Dutch oven with a tight-fitting lid or on a rimmed baking sheet and cover tightly with aluminum foil.
- Bake at 250 degrees F turning every 90 minutes or baking and baste with pan juices, if necessary. About 3-hours total.
- Once the ribs are tender, you can move them under to the broiler to char the spices, if you chose. Broil for 5-10 minutes or until the spices start to char. They can char fast so be sure to man the oven during the broiling process.
- Meanwhile, prepare the vinaigrette and set aside. Pour over the meat as desired.
Nutrition Facts : ServingSize 1 1/6 recipe, Calories 365 kcal, Sugar 4 g, Sodium 1262 mg, Fat 23 g, SaturatedFat 4 g, Carbohydrate 10 g, Fiber 2 g, Protein 29 g, Cholesterol 109 mg
THE BEST PRIME RIB
For our Sunday roast, we went with a foolproof reverse sear method - cooking the roast low and slow then finishing with an incredibly high heat - to get a juicy, perfectly medium-rare roast from edge to edge. The low heat dries the surface which allows the high heat to crisp it up nicely. And a long cooking time with a low, gentle heat avoids the gray band of overcooked meat that usually happens when you sear first.
Provided by Food Network Kitchen
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Pat the skin of the roast completely dry and place on a cutting board, fat-side up. Use a paring knife to make small slits all over the fat, and then stud the meat with the garlic slices. Sprinkle all over with the salt and pepper, wrap tightly with plastic wrap and refrigerate for 4 hours and up to overnight.
- Preheat the oven to 250 degrees F. Unwrap the roast and place fat-side up on a rack set in a roasting pan.
- Roast the meat until an instant-read thermometer inserted into the center of the meat registers 120 degrees F, about 4 hours. Remove from the oven and let sit for 1 hour. The temperature will continue to rise another 10 to 14 degrees as it sits.
- Turn the oven to 500 degrees F. Place the roast back in the oven and bake until the fatty skin starts to crisp up and turn golden brown, 10 to 15 minutes. Let rest another 30 minutes before transferring to a cutting board for slicing.
JERK RIBS
Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.
Provided by Sam Sifton
Categories dinner, roasts
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
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.
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
JERK RIB TIPS
You've gotta try these juicy, flavorful 'riblets'. I've been told that 'rib tips' are a Chicago thing. It's the top part of spare ribs, the 'rib tip'. There is a place in Chicago called Mississippi Rick's. They have the best Jamaican Jerk Rib Tips, this is very close to their Jerk Rib Tips. My family loves them. Serve with BBQ or jerk sauce, if you'd like.
Provided by AndAQT2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 3.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.5 g, Protein 29 g, SaturatedFat 11.1 g, Sodium 460.6 mg, Sugar 2.3 g
JERKED PRIME RIB
Make and share this Jerked Prime Rib recipe from Food.com.
Provided by mojoseawa
Categories Meat
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the onion, jalapeno, spices, oil, and soy sauce. Place the rib roast in a roasting pan , ribs down.
- Spread the onion and spice mixture across the layer of fat on the roast and let sit at room temperature for 1 hour.
- Preheat oven to 500 degrees .
- Roast beef in the center of the oven for 20 minutes.
- Decrease temperature to 350 degrees and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 135 degrees for medium rare. Let sit 20 minutes before slicing.
Nutrition Facts : Calories 1557, Fat 136.9, SaturatedFat 55.5, Cholesterol 326.6, Sodium 1075.8, Carbohydrate 3.4, Fiber 1, Sugar 0.8, Protein 73.7
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- Trim the ribs of fat and then use a butter knife to pry the membrane loose from the back of ribs. Then grip the membrane with a towel and pull it off.
- Pour half of seasoning over each side of the ribs and spread evenly before allowing to marinate at least 4 hours.
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