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LOCATION: Recipes >> Caribbean >> Jerk Ribs

Print this Recipe    Jerk Ribs

Jamaican Ribs or Chicken

1 1/2 to 2 lbs ribs or 1 chicken cut up
1/4 cup onions, chopped
4 large cloves garlic, minced
2 Tbsp allspice
1 Tbsp vinegar
2 Tbsp salad oil
1 tsp nutmeg
1 tsp salt
12 bay leaves soaked in hot water 1 hour
a few hot peppers

You can control the heat with the type of peppers you use. Between
the marinade and the cooking, a lot of the heat will be lost, so
don't be afraid to throw a couple of what ever hot peppers you have
on hand. I use 2 large cayenne's, 2-4 chilies, and a token jalapeno.

Combine everything except the bay leaves and the meat in a large
Zip-loc bag. Add meat and thoroughly mix. Let marinate in the fridge
at least 2 hours, preferably until the next day.

Fire up the grill. Remove meat from the bag with as much as the
marinade as possible still clinging to it. Place half of the bay
leaves on the meat. Dump the remaining marinade. Cook very slowly
over med. heat turning often. If your grill has a vented hood close
it . Do not let meat burn. Cover and cook about 1/2 hour. After
1/2 hour remove the bay leaves, turn meat, place the remaining bay
leaves on the meat and cook till done (About 1/2-3/4 hours more
depending on the heat).


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