JERK PORK SPARERIBS
Steps:
- Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour.
- Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes.
JAMAICAN JERK RUB
Make and share this Jamaican Jerk Rub recipe from Food.com.
Provided by PalatablePastime
Categories Caribbean
Time 5m
Yield 3 tablespoons
Number Of Ingredients 11
Steps:
- Mix together all spices thoroughly and store in an airtight container.
- To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
- This recipe should do about 3 pounds of meat.
Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.2, Sodium 390.5, Carbohydrate 4.8, Fiber 1.7, Sugar 1.7, Protein 0.6
JERK RIBS
Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, along with wisps of caramelized sugar and a scent of rum. "You could serve it on chicken," Dieterle told me. "It's insane on ribs." Not to mention pork tenderloin and bluefish. Jerk tofu? That'd be terrific as well.
Provided by Sam Sifton
Categories dinner, roasts
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300. Place the scallions, onions, garlic and peppers into a food processor with a pinch of salt, and pulse to mince.
- Add the spices, sugar and soy sauce, and blend for 15 to 20 seconds. Add the rum, and pulse to combine. Add water to thin the marinade, approximately 1/4 cup. Refrigerate for 30 minutes or until ready to use. (Covered tightly, the marinade will keep for a few days in the refrigerator.)
- Slide the handle of a wooden spoon, or the edge of a butter knife, below the membrane on the back of each rack of ribs, and then use your fingers to grab it and pull it off. Season the ribs aggressively with salt and pepper.
- Place each rack of ribs on a large sheet of aluminum foil, and slather with the jerk marinade. Wrap the ribs tightly in the foil, and place on a sheet pan in the oven for 90 minutes.
- Remove the sheet pan from the oven, carefully unwrap the ribs and anoint again with the jerk marinade. Return the ribs, uncovered, to the oven, and continue roasting for an additional 90 minutes, or until the meat is crusty and has just begun to pull back from the bone. Remove ribs from oven, allow to rest 5 minutes, then slice into individual ribs and serve on a warmed platter.
JERK RIB EYE
This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo.
Provided by breezermom
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except steak in a small bowl.
- Rub seasoning mix on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator.
- Meanwhile, prepare your grill for cooking at medium high to high heat.
- After marinating your steak for 1 hour, remove from the refrigerator and let sit for 15 to 30 minutes. This step is very important. It allows your steak to absorb the flavors and tastes great!
- Grill steak for 12 minutes (6 minutes on each side). Remove and let rest for 8 minutes, covered to keep warm.
JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h45m
Yield 1 serving
Number Of Ingredients 25
Steps:
- Preheat grill or grill pan on high heat.
- Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
- Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
- Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
- In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
NIGEL SPENCE'S RIPE'S "BIG ASS" JERK RIB-EYE STEAK WITH CHADON BENI SAUCE
Steps:
- To make the rub, put the garlic cloves, green onions, ajicito (if desired), Scotch bonnet, and thyme in a food processor and pulse to make a paste. Add the ginger, allspice, brown sugar, 1/4 cup salt, 2 tablespoons black pepper, the white pepper, and the nutmeg and cinnamon. Pulse to incorporate. With the processor running, slowly stream in the vegetable oil, processing until the mixture is almost smooth.
- Season one side of the steaks generously with salt and pepper. Flip the steaks over and smear each one with about 2 tablespoons jerk rub. Cover and refrigerate for 1 or up to 24 hours.
- Remove the steaks from the refrigerator 30 minutes before cooking.
- Preheat a grill to high or a grill pan over high heat.
- Place the steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust. Flip and cook for about 6 more minutes for medium-rare. Let rest off the heat for 10 minutes.
- Top with Chadon Beni Sauce, and serve.
- Chadon Beni Sauce
- Combine all the ingredients in a blender and puree until smooth. Add a little extra lime juice if the puree is too thick to pour.
JERK RUBBED RIB-EYE WITH GREEN PAPAYA RELISH
Steps:
- Combine red and green onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor and process to a thin paste.
- Heat the grill or grill pan to high.
- Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.
- Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, cilantro and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.
JERK RIB TIPS
You've gotta try these juicy, flavorful 'riblets'. I've been told that 'rib tips' are a Chicago thing. It's the top part of spare ribs, the 'rib tip'. There is a place in Chicago called Mississippi Rick's. They have the best Jamaican Jerk Rib Tips, this is very close to their Jerk Rib Tips. My family loves them. Serve with BBQ or jerk sauce, if you'd like.
Provided by AndAQT2
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl.
- Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces.
- Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting.
- Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 3.5 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.5 g, Protein 29 g, SaturatedFat 11.1 g, Sodium 460.6 mg, Sugar 2.3 g
GRILLED RIB EYE
Make and share this Grilled Rib Eye recipe from Food.com.
Provided by Rita1652
Categories Steak
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Place all but the meat in a blender and puree.
- Place in large zip lock bag add meat and marinade 4-8 hours.
- Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
- Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.
Nutrition Facts : Calories 335.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 106.1, Carbohydrate 6.1, Fiber 0.2, Sugar 5.2, Protein 20.1
BOBBY FLAY'S JERK RUBBED RIB EYE WITH GREEN ONION-HABANERO SAUCE
Steps:
- Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).
- Remove the steaks from the refrigerator 30 minutes before grilling.
- Heat a grill to medium-high or a grill pan over medium-high heat.
- Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.
- Top each serving with some of the Green Onion-Habanero Sauce.
- Green Onion-Habanero Sauce
- Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.
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