I must admit before the lock-down I rushed through everything in life including taking the time to prepare healthy mouthwatering meals for my family. This quarantine has enabled me to find the joy and love in cooking again. Here’s a taste of “Afro-Caribbean fusion” with my Jumping Jerk Pork Ribs. This has been prepared with so much TLC and I promise you this is one recipe you’ll want to try…
INGREDIENTS
JERK SEASONING
- – 4 scotch bonnet chiles, stemmed and seeded (for spicier jerk, leave the seeds in)
- – 2 bunches green onions
- – 6 cloves garlic, peeled and rough chopped
- – 2 inch piece of fresh ginger, thinly sliced
- – 1/3 cup chopped fresh cilantro
- – 2 teaspoons fresh or dried thyme
- – 2 tablespoons brown sugar
- – 4 teaspoons coarse salt
- – 1 teaspoon ground allspice
- – 1 teaspoon ground cinnamon
- – 1 teaspoon freshly ground black pepper
- – 1/4 cup olive oil
- – 2 Tbsps Maggi sauce
- – 2 racks of pork ribs (6 to 8 pounds)
DIRECTIONS
- 1: Make the jerk seasoning: Place the scallions, garlic, ginger, cilantro, thyme, sugar, salt, allspice, cinnamon, pepper, and salt in food processor and grind to a coarse paste. Work in the oil and maggi sauce to obtain a thick, but spreadable paste. Correct the seasoning, adding any ingredient you desire: the jerk seasoning should be highly seasoned.
- 2: Prepare the ribs: Remove the thin, papery membrane from the back of each rack of ribs. Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the other rack.
- 3: Place the ribs on a baking sheet. Spread the jerk seasoning on the ribs on both sides with a rubber spatula and marinate in the refrigerator for at least 4 hours, or as long as overnight. You can also marinate the ribs in large resealable plastic bags.
- 4: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees.
- 5: Arrange the ribs, bone side down, in the smoker or grill. Smoke the ribs until tender and the meat has shrunk back from the ends of the bones by 1/2 inch, 4 to 5 hours.
- 6: Transfer the ribs to a large platter or cutting board, and cut the racks widthwise in half. Serve at once with a fresh salad or some plantain chips. Serving size: 1 rib (200 cals)
RIB TIP: Let the rack of ribs cool down for at least 30 mins, so the juices and flavor don’t run out, before carving.
Enjoy
Your Jumpsuit Trainer ?
Can’t wait to shop for ingredients! Thanks!
You’re welcome. Give me some feedback when you try it!