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Wednesday, November 5, 2008

Jerk Pork Ribs

This is a recipe from the Caribbean and a very tasty one it is too. It is a little involved for the casual cook as it calls for spices that are a little out of the mainstream but not hard to get. The nice thing about getting them is that you have them for the next dish you will make calling for these exotic tastes. Also, it is a bit of a culinary education to become more familiar with spices that are, in other cultures, an everyday thing. This recipe is done with chicken and as you see here with pork ribs. I have done both and I like the pork best because it has to cook for a very long time and this intensifies the flavors.
It is difficult to present this dish elegantly because it is what it is. I served it with some southern fried butternut squash and a rice pilaf.

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