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| 1000 Gramm | Pork spare ribs |
| 1 | onion finely chopped |
| 2 Esslöffel | Lemon or lime juice |
| 90 Milliliter | olive oil |
| 1 | Green chilli; chopped |
| 2 Esslöffel | allspice gound |
| 5 | Garlic cloves finely chopped |
| 1/2 Teelöffel | thyme dried |
| 1/2 Teelöffel | Crushed; dried red chillies |
| 1/2 Teelöffel | nutmeg freshly ground |
| 1 Teelöffel | gingerroot chopped |
| | salt |
| | black pepper |
| 4 Esslöffel | rum |
| 3 Esslöffel | dark brown sugar |
| 10 | Bay leaves; up to 15 |
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BBqcombine all the jerk ingredients in a shallow dish. Add the ribs and turn to coat, then cover and leave overnight to marinate in the refrigerator.
Light the barbecue or preheat a gas barbecue. Drain the pork and place on the barbecue. Remove the bay leaves from the marinade and scatter around the pork.
Cook the ribs slowly, preferably covered, until they are cooked through - about 35 to 40 minutes, and are crusty and browned. Brush with oil occasionally if very lean. Serve immediately.
Carlton Food Network http://www. Cfn. Co. Uk/
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