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

MMMMM--------------------------MARINADE-------------------------------
1 lg Onion; chopped (2 cups)
6 Shallots; chopped
+=OR=+
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.

PURISTS BE FOREWARNED:

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
refrigerator.

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
marinade.

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

Uncle Dirty Dave's Archives

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... Food has been my career, my hobby, and, it must be said, my escape.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Back Ribs w/Sweet & Sour Glaze
Categories: Pork, Sauces, Vegetables
Yield: 4 servings

3 1/2 lb Rack baby back pork ribs
1 1/2 ts Coarse salt
1 ts Onion powder
1/2 ts Freshly ground black pepper
4 cl Garlic; crushed but left
- whole
3/4 c Concord grape jelly
2 tb Rice vinegar
1 tb Soy sauce

Position an oven rack 6" from the broiler and another
rack on the bottom of the oven. Set oven @ 325ºF/165ºC.
If you’d like to remove the membrane from the bony
underside of the ribs, use a small knife to release one
corner of the thin membrane, then pull off the rest with
your hands and discard.

In a small bowl, stir together the salt, onion powder
and black pepper. Season the ribs on both sides with the
spice mixture. Wrap the ribs tightly in aluminum foil as
if wrapping a present, place on a sheet pan flesh-side
down and bake on the bottom rack until the meat is
tender and pulls away easily from the bones, 2 to 2-1/2
hours.

Remove the ribs from the oven, then heat the broiler.
Unwrap the ribs and, reserving the foil with its juices,
transfer the ribs to the sheet pan flesh-side up.
Carefully tip the juices from the foil into a large
skillet. Stir in the garlic, jelly, vinegar and soy
sauce, and bring to a simmer over medium-high. Cook,
whisking occasionally, until the glaze is syrupy and
reduced by about half, 5 to 7 minutes. Remove from the
heat.

Brush or spoon half of the glaze, including the garlic
cloves, over the ribs. Place back in the oven and broil
until charred in spots, 1 to 3 minutes. (Don’t step
away!)

Place the ribs on a cutting board and spoon over the
rest of the glaze. Cut between the bones into individual
riblets and transfer to a large platter to serve.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... I might join the vegans and eat nothing but water and free-range beans
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