JERKED BBQ RIBS
COOKBOOK: Save with Jamie
Loved it but, great recipe Jamie!……..I do think I made a mistake sticking these ribs in a tray rather than straight on the BBQ grill. Paul had just used the BBQ and it was ready for a clean….so in the tray they went!
I wasn’t unhappy! I used cuts of short rib cause they’re the ones that I love the most! These ribs are a typically Uruguayan and Argentinian cut of meat which is very popular in many parts of South America.
The marinade was a combination of many ingredients which I hoped was going to be nice! Sometimes you just have to keep your fingers crossed!
Pineapple…….to…..chilli!! WOW! Pretty good may I say!
Guess what!……….everyone loved it!
6 garlic cloves
227g pineapple pieces in juice
1 1/2 tablespoons ground cumin
1 tablespoon ground allspice
2 tablespoons dried thyme
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons english mustard
200g tomatoes chopped, canned
100g brown sugar
4 large pieces of short ribs or 12 belly chops with bones
Peel and quarter the onion, de-seed the chillies, then put in the blender with all remaining ingredients.
Place ribs in dish and marinade with the mixture. Leave for a couple of hours in the fridge or overnight.
You can chose to place the ribs in a roasting tray and place in the BBQ to cook (for approx 10-12mins) depending on how well done you like it and how how the BBQ is, or, you can place them in a preheated oven (220C) and bake for 20-25mins on 200C. You may need to turn half day during the cooking to gain further colour on the bottom of the ribs.
They are ready to serve with a salad or vegetables.