Text 10031, 96 rader
Skriven 2014-02-18 05:26:00 av Dave Drum (73624.cooking)
Ärende: Chile 5485
==================
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    Chiles 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
 
MMMMM

... The bagel-an unsweetened doughnut with rigor mortis-Beatrice & Ira Freeman
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