Serves 4 to 6
Ingredients
4 lb. Pork Ribs
1/4 cup Green Onions, chopped
3 cloves Garlic
2 to 5 Jalapeo Peppers
1/4 cup Green Chile Peppers
2 Tbs. crushed Pineapple
1 Tbs. ground Allspice
1 Tbs. Jamaican Jerk
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
Preparation
In a food processor or blender puree the green onions, garlic, Jalapeo 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 the coals at the sides of the grills for indirect cooking.
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. 2-2 1/2 hours before you plan to eat.
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