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Tuesday, January 22, 2008

Jerked Spareribs

Anyone who loves Jerk, knows that almost all meats and seafood can be "jerked." A recap for those who do not know what Jerk is, it is all about the seasoning mon. There are several versions of where the term Jerk originated from.

One such theory is that it comes from the word Charqui, a Spanish term for jerked or dried meat, which eventually the English termed, "jerky." One which most Jamaicans use is that the Tainos (indians) preserved meat by adding peppers, salt and allspice. The motion (jerking motion) of cooking these meats over the coals (mixed with these seasonings) have given us what we know today as that unique Jamaican favor-The Jerk Taste.

I have promoted several recipes but here is one for ribs.

Homemade Jerk Seasonings

2 tablespoons ground pimento (all spice)
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 bunches green onions, chopped
1 Scotch bonnet (or habanero)
1/3 cup wine vinegar
2 tablespoons vegetable oil
1 teaspoon salt
1teaspoon ground black pepper
2 tablespoon soy sauce

Parboil Season for the meat

1 medium onion
2 cloves or 1 tablespoon ground clove
1 bay leaf
Leaves from 1 stalk celery
some dried thyme
1/2 teaspoon of ground black pepper

Cut up your ribs (I use pork rib or riblets). Put them into a pot, add the parboil seasonings with little water. Bring this to a full boil and reduce the heat. Let ribs simmer (probably about 30 to 35 mins or until they are tender). Drain them, discard the liquid.

Combine the jerk seasonings. Rub the parboiled ribs with some vegetable oil. Rub jerk seasoning into the meat. (I cook mine the day before and let the seasonings sit overnight).
Grill over hot coals or you can cook them in the oven.

Serve with rice or or potato and a salad

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