Monday Sundries: BBQ Fun, Hooping Gifs and Jerk Ribs Recipe

This Sunday Sundries is a day late, but it comes packed with pics, a recipe and a gif. What more could you want? Housing benefit for the under 25s? Yeah me too. Oh well.

Anyway, my BFF was celebrating her 30th bday jerk-style with a massive barbecue with all the Carribean trimmings including mac & cheese, rice & peas, plantain and jelly nuts. It was a corker of a day, the Dragon Stout was flowing, we jerked everything we could get our hands on (tofu, chicken, halloumi, veg, a lamb shoulder) and I managed a half hour hoop marathon with my buddy. You asked for more gifs, so I’ve delivered, scroll down for a cracking ribs recipe and said gif.

This isn’t a ten-hour, brining, smoking, membrane-removing total jerk geekout, this was just a quick and easy recipe to frap out some food for the BBQ masses that yielded sticky, blackened tender tasty ribs. Job done. Jerk marinades and rubs often have dozens of ingredients, I just used the generic jerk ingredients we bought at the time and it turned out fantastic.

Jerk Ribs Ingredients
6 pork ribs
3 cloves of garlic
2 scotch bonnet peppers
big chunk o’ ginge
2 green chillis
1/2 big bunch of thyme
juice of two limes
5 spring onions
honey, allspice, sumac (sumac isn’t trad, but I’m a spicy renegade, remember?)

All you have to do is blenderise all your jerk ingredients and chuck in on some double foil-wrapped ribs. Wrap it up and put it in the oven for 3hrs on about 130 C, then remove from oven, pour all the juices in a pan and reduce with some sugar and honey. When the juices have turned syrupy put your ribs on the barbecue and pour on the glaze. Cook on the coals until blackened and sticky, chop into sections and shove into your face/the faces of your nearests and dearests -check they’re not veggie first though, yeah? Veggie turncoats are the exception.

I’d like to apologise to everyone for the string vest btw

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