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Original Message
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"RE: OTCC: Caribbean Jerk Pork (or chicken)"
Posted by frodis on 05-03-10 at 11:43 AM
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Marinating in the fridge! Can't wait for dinner! Was going to cook them yesterday, so they have been marinating since yesterday morning. But, we went to the zoo yesterday and ended up stopping for a late lunch/early dinner on the way home so decided to save the ribs for tonight.By the way, I love this recipe. The only thing I had to buy were the green onions. I had everything else on hand. I increased the amounts of the marinade a bit since the ribs have a lot of surface area to cover (I actually split the rack in half and it's in the fridge in two ziplocs.) The marinade smells and tastes fantastic. I have to admit that I didn't really measure anything, because I decided to increase the amount part way through throwing it all into the blender, so I just put in "more" of each thing. I'm not too worried, marinades are very forgiving. I am going to boil it down to use as a sauce/basting glaze for the ribs. The habaneros at my grocery store looked gross, so I ended up rummaging through my fridge and using a little tube of mysterious red chili paste instead. I wanted to keep the spice light this time around. Going to run to the grocery store today for the ingredients for Seana's cool slaw and probably qwerty's sweet potato fries. I had sweet potato fries with my lunch on Saturday (a Reuben, of course) that were so delicious I'm craving more.
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