Jerk Ribs
Courtesy of National Pork Board
Serve With:
Deli potato salad, corn on the cob, fresh fruit or cornbread.
Servings: 10
Deli potato salad, corn on the cob, fresh fruit or cornbread.
Prep Time: 10 Min.
Cook Time: 90 Min.
What you need:
* 2 lb. beef back ribs
* 2 Tbsp. dried minced onion
* 1 Tbsp. onion powder
* 4 tsp. ground thyme
* 2 tsp. salt
* 2 tsp. ground allspice
* 1/2 tsp. ground nutmeg
* 1/2 tsp. ground cinnamon
* 1 Tbsp. sugar
* 2 tsp. black pepper
* 1 tsp. cayenne pepper
* 2 Tbsp. dried minced onion
* 1 Tbsp. onion powder
* 4 tsp. ground thyme
* 2 tsp. salt
* 2 tsp. ground allspice
* 1/2 tsp. ground nutmeg
* 1/2 tsp. ground cinnamon
* 1 Tbsp. sugar
* 2 tsp. black pepper
* 1 tsp. cayenne pepper
What to do:
1. In small jar with tight-fitting lid, shake together all dry ingredients until well-blended.
2. Rub dry mixture onto all surfaces of ribs.
3. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350° F. for 1 1/2 hours).
4. Cut into 1- or 2-rib portions to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Rub dry mixture onto all surfaces of ribs.
3. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350° F. for 1 1/2 hours).
4. Cut into 1- or 2-rib portions to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
White Zinfandel, Riesling/Rhine, Zinfandel
Nutritional information:
Calories: 170; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 50mg; Total Carbs: 4g; Fiber: 0g; Protein: 10g; Sodium: 510mg;