JERK MANGO GLAZED VEAL RIBS
JERK MANGO GLAZED VEAL RIBS
2 x 4 lb rack of veal ribs (2 x 1.8 kg)
8 whole green onions
2 tablespoons fresh thyme leaves (30ml)
2 teaspoons ground allspice (10ml)
1 teaspoon salt (5ml)
2 teaspoons ground black pepper (10ml)
1 teaspoon nutmeg (5ml)
1 teaspoon cinnamon (5ml)
6 cloves garlic, finely minced
2 tablespoons finely minced ginger (30ml)
2 scotch bonnet peppers, finely minced seeds removed
1 cup mango puree (250ml)
4 tablespoons mushroom flavoured soy sauce (30ml)
2 tablespoons cider vinegar (30ml)
½ cup vegetable oil (125ml)
½ cup dark rum (125ml)
The juice of 1 lime
8 cups cherry flavoured smoking chips (2 litres)
In a food processor combine all marinade ingredients and process until a smooth paste is achieved. Reserve ½ cup (125ml) of the marinade to baste the veal ribs with later.
Place veal ribs on a large baking tray and pour marinade over turning to coat.
Place in the refrigerator and allow meat to marinate overnight.
Prepare smoking chips by placing 3 cups of the chips in a large container of cool water. Allow the chips to soak for 1 hour.
Drain the chips and place equally on three pieces of tin foil. Mix the wet chips with the reserved dry chips. Sprinkle rum over each package. Wrap the foil up loosely to create a square pouch. Using the tines of a fork poke holes in foil to allow the smoke to escape.
Remove barbeque grill rack. Place the smoke pouch directly on barbeque
Turn one side of grill to high. Place smoke pouch on heat source. Close lid of barbeque and wait for smoke.
Once the cavity of the barbeque is filled with smoke reduce heat to low.
Remove excess marinade from ribs and discard.
Place ribs on cool side of barbeque. Close lid on barbeque and check temperature it should read 220°F/104°C. Allow the ribs to smoke for 3 hours. You will have to change the smoke pouch every hour.
Baste with reserved marinade.
Once ribs have smoked and are fork tender baste again with remaining marinade. Remove tent loosely with foil and allow the ribs to rest for 15 minutes before slicing.
Yield: 6 servings
2 x 4 lb rack of veal ribs (2 x 1.8 kg)
8 whole green onions
2 tablespoons fresh thyme leaves (30ml)
2 teaspoons ground allspice (10ml)
1 teaspoon salt (5ml)
2 teaspoons ground black pepper (10ml)
1 teaspoon nutmeg (5ml)
1 teaspoon cinnamon (5ml)
6 cloves garlic, finely minced
2 tablespoons finely minced ginger (30ml)
2 scotch bonnet peppers, finely minced seeds removed
1 cup mango puree (250ml)
4 tablespoons mushroom flavoured soy sauce (30ml)
2 tablespoons cider vinegar (30ml)
½ cup vegetable oil (125ml)
½ cup dark rum (125ml)
The juice of 1 lime
8 cups cherry flavoured smoking chips (2 litres)
In a food processor combine all marinade ingredients and process until a smooth paste is achieved. Reserve ½ cup (125ml) of the marinade to baste the veal ribs with later.
Place veal ribs on a large baking tray and pour marinade over turning to coat.
Place in the refrigerator and allow meat to marinate overnight.
Prepare smoking chips by placing 3 cups of the chips in a large container of cool water. Allow the chips to soak for 1 hour.
Drain the chips and place equally on three pieces of tin foil. Mix the wet chips with the reserved dry chips. Sprinkle rum over each package. Wrap the foil up loosely to create a square pouch. Using the tines of a fork poke holes in foil to allow the smoke to escape.
Remove barbeque grill rack. Place the smoke pouch directly on barbeque
Turn one side of grill to high. Place smoke pouch on heat source. Close lid of barbeque and wait for smoke.
Once the cavity of the barbeque is filled with smoke reduce heat to low.
Remove excess marinade from ribs and discard.
Place ribs on cool side of barbeque. Close lid on barbeque and check temperature it should read 220°F/104°C. Allow the ribs to smoke for 3 hours. You will have to change the smoke pouch every hour.
Baste with reserved marinade.
Once ribs have smoked and are fork tender baste again with remaining marinade. Remove tent loosely with foil and allow the ribs to rest for 15 minutes before slicing.
Yield: 6 servings
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