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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)
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Jerk is a spicy entry from the Caribbean and there are many different ways to prepare it. It works great with chicken and pork. This recipe is intended for the grill but an inside alternative works just as well.

Prep Time: 40 minutes plus marinating    Serving Size: 4

  • 1 onion, finely chopped
  • 2 tablespoons lime juice
  • 1/3 cup olive oil
  • 1 jalapeno pepper, chopped
  • 2 tablespoons ground allspice
  • 5 cloves garlic, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh ginger, peeled and chopped
  • kosher salt and freshly cracked black pepper to taste
  • 1/4 cup dark rum
  • 3 tablespoons dark brown sugar
  • 10 to 15 bay leaves
  • 2 pounds pork spareribs, silver skin removed

Combine all the ingredients in a shallow dish. Add the ribs and turn to coat. Cover and marinate overnight in the refrigerator. Heat the grill to medium-low. Cook the ribs slowly, turning occasionally, in a covered grill until cooked through and crusty, 35 to 45 minutes.

Indoor alternative: Combine all ingredients except for the ribs and bay leaves in a food processor and blend until finely minced. Add bay leaves and marinate in a covered bowl, at room temperature, for one hour. Remove all but four bay leaves and transfer the ribs and all the marinade into a deep foil lined baking pan. Cover the ribs completely with the marinade and four remaining bay leaves. Cover the pan with foil to seal completely. Slow–roast in a 250° oven for 2 hours. The cooked juices and marinade will combine to create a great deal of sauce that can be used for rice and vegetables. Use caution when removing the foil.


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