Caribbean Recipe Of The Week – Caribbean -American Jerk Pork Ribs

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. May 26, 2017: Here in the USA, it is going to be a major holiday weekend – Memorial Day weekend and it’s the unofficial beginning of the summer season! BBQs will be lit and the beach will be crowded.

During this weekend and until the end of the summer in the Caribbean Diaspora community, the breakfast , lunch, or brunch and BBQ , menu will no doubt be  Caribbean inspired.

For this holiday weekend  for breakfast / brunch, there will be Ackee and Saltfish and fry dumplings,  fried Bammy, Calaloo and codfish  and green banana , roast breadfruit , steam fish, cook up liver,  kidneys or Pumpkin soup.

Lunch will include jerk chicken wings and  harddough bread, escoveitched fish, cow cod soup, goat head soup or  griot and bread.

Dinner will include jerk sausages, jerk chicken, Jerk pork Ribs and grilled vegetables. Some of the starchy salads that will be served are
Macaroni, green banana, cassava , breadfruit, yam and potato salads.

That beverages will include beers and Rums from the islands, home made ginger beer , tropical fruit punch, mango punch , cucumber drink, and melon drink.

Desserts will include fresh fruits such as melon, mango , oranges, tangerine , papaya, or fruit salads  and baked items like coconut bread, Toe to, Sweet potato pudding, flan or bread pudding.

Today, I would like to share with you my recipe for  what I call a Caribbean -American  Jerk Pork  Ribs.

INGREDIENTS
1 – 10 lb Rack of Pork  Ribs
2 table spoons dry Jerk Seasoning
1/4 cup wet Jerk Seasoning
8 -12 pimento seeds (  grounded into a powder)
1/4 cup cider vinegar
1/2 Scotch Bonnet Pepper

METHOD

Wash the Rack of Ribs with water.
Mix all the seasoning together and pour over Rack of Ribs.
Rub the mixture all over the ribs.
Marinate for one day in the refrigerator or up to a week in the freezer.
Prepare  and light charcoal  grill.
Allow the rack of Ribs to cook on the grill covered over indirect heat.
Base the ribs on the grill with left over marinate.
Cook until meat separate from the bone.
Serve with a starchy salad and grilled vegetables.

Bon Appetite

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the  Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/