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"RE: OTCC: Caribbean Jerk Pork (or chicken)" Posted by frodis on 05-03-10 at 05:37 PM
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I appreciate a good simple recipe.I forgot to mention, I also added garlic to the marinade. The ribs have been in the oven at 250 for an hour, and they still have two hours to go. Low and slow! They smell SO good. I boiled down the marinade. I'm already addicted to it just from tasting it. It's SO yummy. I poured it into a measuring cup and left the pot to cool, and I've already been back in there twice to try to scrape a little out of the bottom of the pot to taste. MMMMMMMMM. Originally I'd made 24oz of marinade (12 oz for each ziploc.) After marinating and boiling down I'm left with 5oz of sauce. (I let it boil WAY down. It's very thick now - thick bbq sauce consistency for brushing on ribs.) I think in the future I'll make lots of extra marinade, so that I have even more leftover sauce. It would be nice to have some of this in the fridge for a quick weeknight meal of chicken or pork chops.
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