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Jamaican Jerk Ribs with Mongolian Barbeque Sauce
1 large Slab of Ribs
5 Tbs Jerk Seasoning
1 Cup Hoi son Sauce
1 Cup pineapple Juice
2 oz fresh cilantro (Chopped)
2 cups Soy Sauce
¼ cup rice wine vinegar
3 table spoons minced garlic
1 Cup Green Onions
2 Tablespoons red pepper flakes
1 cup water
1 cup Honey
½ Brown Sugar
Salt & Pepper to Taste
3 tablespoons cornstarch
3 table spoons of water
Rib Preparation
Dry rub ribs with jerk seasoning and cook at 250 degrees for 4 hours cover with foil and add water to the bottom of the pan.
Place sauce pot on the stove and add all ingredients to it and bring it to a boil, reduce heat and let simmer for 20 minutes. .
Then make slurry with corn starch to tighten.
I cook my ribs the day before and cut the slab into pieces that I can work on the grill and baste with sauce.
1 large Slab of Ribs
5 Tbs Jerk Seasoning
1 Cup Hoi son Sauce
1 Cup pineapple Juice
2 oz fresh cilantro (Chopped)
2 cups Soy Sauce
¼ cup rice wine vinegar
3 table spoons minced garlic
1 Cup Green Onions
2 Tablespoons red pepper flakes
1 cup water
1 cup Honey
½ Brown Sugar
Salt & Pepper to Taste
3 tablespoons cornstarch
3 table spoons of water
Rib Preparation
Dry rub ribs with jerk seasoning and cook at 250 degrees for 4 hours cover with foil and add water to the bottom of the pan.
Place sauce pot on the stove and add all ingredients to it and bring it to a boil, reduce heat and let simmer for 20 minutes. .
Then make slurry with corn starch to tighten.
I cook my ribs the day before and cut the slab into pieces that I can work on the grill and baste with sauce.
