The rum in the following recipe adds a Caribbean dimension to a satisfying meal.
Ingredients
1 rack of pork rib cut in blocks of 3;
1/4 cup of rum;
2 cloves garlic;
1 jalopeno;
1 lime juiced;
1 tablespoon of olive oil;
1 teaspoon salt;
1 teaspoon black pepper; PreparationSeed the jalopeno. Place it in food processor with rum, garlic, oil, salt, and pepper. Blend until the mix becomes a smooth creamy paste.
Rub ribs with the paste, seal in a ziploc bag, and let them marinate for at least 12 hours. Grill for 16 minutes over high fire, turning frequently (ie, every 2 minutes). You may spike the recipe by adding a side of aji verde. It's very easy to make: in a food processor blend 3-4 aji peppers (use 2 seeded jalopenos or other hot peppers if you cannot find aji); 2 cloves garlic; 1/4 cup chopped cilantro; 1 table spoon salt; 1-2 limes juiced; 3-5 tablespoons olive oil. Blend well, until it becomes a creamy paste. Use it as a dip for the ribs. Have Brights or other coolants nearby! |
By Leo Irakliotis (BonaireTalker - Post #98) on Sunday, October 12, 2008 - 8:13 pm: 
