Jamaican Jerk Seasoning Combine the following: 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoons coarsely ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried chives Store up to 1 month in a tightly closed glass jar. Makes 5 tablespoons.
- 4 lb. Pork Ribs
- 1/4 cup Green Onions, chopped
- 3 cloves Garlic
- 2 to 5 Jalapeno Peppers
- 1/4 cup Green Chile Peppers
- 2 Tbs. crushed Pineapple
- 1 Tbs. ground Allspice
- 1 Tbs. Jamaican Jerk Seasoning (Recipe below for a dry rub, or buy the commercial bottled liquid Jerk Seasoning)
- 1 Tbs. fresh Ginger
- 1 tsp. ground Nutmeg
- 1 tsp. Salt
- 1 Tbs. Peanut Oil
- 4 Tbs. Brown Sugar
- 4 Tbs. BBQ Sauce
- 12 Bay Leaves, soaked in water overnight
In a food processor or blender puree the green onions, garlic, Jalapeno and green Chile peppers, and pineapple with the allspice, Jamaican jerk, ginger, nutmeg, salt, peanut oil, brown sugar, and BBQ sauce.
Score the pork ribs slightly by making small slashes every two inches. Rub the puree mixture on ribs and refrigerate 1 or 2 days, turning and re-rubbing the ribs as necessary.
Grill the ribs indirectly by placing a drip pan in the bottom of grill and filling it with water. Place the soaked bay leaves in the water. Place coals on sides.
Slowly grill the ribs on rack above drip pan for 2-3 hours over low heat. Wood chips may be added to the fire for extra flavor.
Serve warm from the grill. Great with grilled vegetables, rice, or potatoes. Serves 4 to 6.
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Submitted By: Teresa Johnson