Text 16584, 91 rader
Skriven 2014-09-03 06:32:54 av Dave Drum (1:261/38)
Ärende: Chile 7463
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Country-Style Pork Ribs w/Jerk & Peach Pilaf
 Categories: Pork, Citrus, Rice, Chilies, Fruits
      Yield: 7 servings

MMMMM----------------------------RIBS---------------------------------
      5 lb Bone-in country-style pork
           - ribs
    1/2 c  Dry Jamaican Jerk Seasoning
    1/4 c  Fresh lime juice

MMMMM---------------------------PILAF--------------------------------
      1 tb Vegetable oil
  1 1/2 c  Long-grain white rice
      6    Green onions; thin sliced,
           - (white and green parts
           - separated)
      2 ts Dry Jamaican Jerk Seasoning
      2 c  Chicken broth
      1 tb Fresh lime juice
      1    Peach or nectarine; in 1/2"
           - dice

MMMMM----------------DRY JAMAICAN JERK SEASONING---------------------
    1/4 c  + 2 tbkosher salt
    1/2 c  Packed brown sugar
      2 tb Granulated garlic
           +=OR=+
      1 tb Garlic powder
      2 tb Cayenne pepper
  1 1/2 tb Ground allspice
  1 1/2 tb Fresh ground black pepper
  1 1/2 tb Dried thyme
      2 ts Ground ginger

  By Tara Duggan, Chronicle staff writer

  Country-style pork ribs are available at stores with
  specialty meat counters (you may have to ask for them or
  order them ahead). You can substitute pork chops cut at
  least 3/4-inch thick, which you can cook more quickly and
  at a higher heat. The rice pilaf recipe is adapted from a
  recipe in "Jerk from Jamaica," by Helen Willinsky (Ten
  Speed Press, 1990).

  FOR THE DRY JAMAICAN JERK SEASONING: Combine the spices
  thoroughly in a medium bowl. You can pour any leftovers
  into a clean spice jar and cover tightly. Holds for up to
  1 year in a cool, dark place.

  Makes about 1 1/3 cups

  FOR THE RIBS: Combine the rub with the lime juice to
  create a paste. Rub into the meat and marinate several
  hours to overnight in the refrigerator.

  Bring the meat to room temperature for 15 minutes before
  cooking. Heat a grill to medium heat and oil the grate.
  Grill the pork, covered, turning frequently, until cooked
  to medium and no longer pink in the middle, 25-30 minutes
  total, depending on the thickness of the cut.

  FOR THE PILAF: In a Dutch oven or large saute pan with a
  tight-fitting lid over medium heat, heat the oil, then
  saute the rice and the white part of the onions. Stir in
  the Dry Jamaican Jerk Seasoning. Saute, stirring
  constantly, until the grains of rice are golden brown,
  about 5 minutes.

  Stir the broth and lime juice into the rice. Bring to a
  steady simmer, then reduce the heat to the lowest setting,
  cover and cook until the rice is just done, 20 minutes.
  Stir in the fruit and green onion tops. Cover and let rest
  10 minutes. Fluff with a fork and season to taste with
  salt and pepper, and serve.

  Serves 6-8

  URL: http://sfgate.com

  MM Format by Dave Drum - 12 July 2014

  Uncle Dirty Dave's Archives

MMMMM

... The difference between roast beef and pea soup is - anyone can roast beef.

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