Recipe - Jalapeno Jerk Baby Back Ribs with Pineapple Barbecue Sauce
Method: indirect grilling
for the glaze:
1. Place the ribs in a large roasting pan. Pour 4 cups pineapple juice over them and add the cilantro and jalapenos. Marinate the ribs for 2 to 3 hours in the refrigerator.
2. Meanwhile, prepare the glaze. Place the 2 cups pineapple juice, vinegar, sugar, butter, and pepper in a heavy saucepan and boil until syrupy, 10 to 15 minutes, stirring occasionally with a wooden spoon. The mixture should reduce to about 1 cup.
3. Drain the ribs and blot dry. Sprinkle on both sides with the jerk seasoning, rubbing it into the meat with your fingertips.
4. Set up your grill for indirect grilling If using a gas grill, place wood chips in the smoker box or in a smoker pouch and preheat at high until you see smoke. Then reduce the heat to medium (325 degrees). If using a charcoal grill, preheat to medium (325 degrees).
5. Drain the ribs and place on the grill over the drip pan. Indirect grill the ribs until tender and cooked through, 1-1/4 to 1-1/2 hours. When cooked, the meat will have shrunk back from the ends of the bones by 1/4 inch. The last half hour start brushing the ribs with the glaze and brush two or three more times before serving. Cut the racks into 3 rib pieces and serve with the Pineapple Barbecue Sauce below.
Sub Recipe - Pineapple Barbecue Sauce
Makes about 2 cups.
Pineapple juice makes an fitting base for a barbecue sauce. After all, barbecue originated in the West Indies and so did the pineapple. (The latter was "discovered" by Columbus in 1493 on the island of Guadeloupe.) In the 19th century, the pineapple became an American symbol of hospitality - carved into moldings and banisters throughout New England. The fruit's sweet, musky, acidity makes a prefect foil for pork.
1. Combine the pineapple juice, chili, ginger, and cilantro in a heavy saucepan and boil until reduced by half.
2. Stir the ketchup, vinegar, worchestershire sauce, brown sugar, and soy sauce. Simmer the sauce until richly flavored and slightly thickened, 10 minutes. Add salt and pepper to taste.
Sub Recipe - Dry Jerk Seasoning
Makes about 1/2 cup.
Commercial dry jerk seasonings are widely available. Here's a quick one you can make from scratch at home, and unlike many store-bought versions, it contains no MSG. For a mail order source for scotch bonnet chili powder, see page 000.,
Combine the ingredients in a bowl and mix with your fingers.
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