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Ref: 413
Heading: Barbecue
Cuisine: Caribbean
Food Type: Meat
No of Portions: 4
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Ingredients & Prep

   2000 g  rack/s of Pork ribs (or chops 1 or 2 each)
   4 spring onions green only chopped
   1 chicken stock cube or gel pot
   1 tsp  allspice ground
  Jerk Marinade
   150 ml  water
   3 tbsp  dark brown sugar
   3 tsp  lime juice
   2 tsp  fresh ginger grated
   4 spring onions white only chopped
   3 red chillies¬†chopped
   3 garlic clove chopped
   1 tbsp  fresh thyme leaf only
   15 g  fresh coriander chopped
   1 allspice ground
   1 tsp  cinnamon ground
   1/2 tsp  clove ground
   4 tbsp  groundnut or veg oil

Method

  Step 1
Pre-heat oven to 150'c, sprinkle over the allspice on to the meat & place in a ovenproof roasting pan/dish with spring onion tops, boil a kettle, place stock cube in a jug pour some hot water in & mix/dissolve, pour over meat & top up with more hot water to cover the meat, make a cover with tin foil & cook for 2 hours.
  Step 2
Place all jerk marinade ingredients including the water in to a food processor & blitz to a wet paste.
  Step 3
When meat is done, remove from the oven & allow to cool with the foil lid still on, when cool, carefully rub/brush liberally marinade over the meat & let it infuse the meat for at least 30 mins.
  Step 4
Cook on the barbecue just to heat & brown a little, crisp up around the edges (best) or cook in a hot oven for 10 mins or so.

Suggestion & Tips

You can add other flavours in like lemon, mustard etc. Shoulder steaks are good, but use less meat to 250g per portion. Pre-cooking in the oven first insures its cooked through.
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