Comments on: Jerk Pork Jamaican Ribs

By: Kevin

Kevin — Sat, 22 May 2021 18:33:31 +0000

In reply to Sal. So glad you're enjoying the recipes Sal. Yes, feel free to use beef ribs!

By: Joe Chiarelli

Joe Chiarelli — Thu, 06 May 2021 19:36:04 +0000

Thanks, I love Jerk food from when I went to Jamaica. Going to try, as the bootle of Jerk Marinade from Waldos didn’t cut it for me.

By: Sal

Sal — Thu, 06 May 2021 12:00:36 +0000

Kevin I have tried a few of your recipes with the most recent being the beef enchiladas and based on the delicious outcomes, I am coming back toYour site weekly to follow the next one. Hit a slight issue in this one – I don’t eat pork. Would the result be equally good if I used beef?

Looking forward to your response and thank you for such detailed recipes with home made sauces that make all the difference…I follow
both your sites. Glad I do!!

Sal

By: Kevin Is Cooking

Kevin Is Cooking — Wed, 06 May 2020 19:04:37 +0000

In reply to Gary. How did it turn out Gary?

By: Gary

Gary — Sun, 03 May 2020 05:17:14 +0000

Just prepped this. Man, that paste smells amazing!
Can’t wait to fire up the grill tomorrow.

By: Kevin Is Cooking

Kevin Is Cooking — Mon, 06 Aug 2018 14:14:18 +0000

In reply to Fredrick C. Nealy. Well if you do make these, I hope hope they meet with your approval Fredrick! Let me know if they are authentic enough for you seeing as you are there. :)

By: Fredrick C. Nealy

Fredrick C. Nealy — Thu, 02 Aug 2018 18:14:19 +0000

I’m trying to eat these through the screen with my eyes, but it’s not working! I guess I’ll just have to make them myself soon… they look incredible. Plus hey, I’m always looking for an excuse to fire up the grill, and I’d say these look like a pretty decent excuse 🙂

By: Kevin Is Cooking

Kevin Is Cooking — Sun, 25 Feb 2018 19:33:41 +0000

In reply to Darryl. Man, so sorry to read your Scotch Bonnet Pepper woes there Daryl. That sounded horrible. Gloves are KEY! Thanks for stopping by, too.

By: Darryl

Darryl — Sun, 25 Feb 2018 03:33:49 +0000

He’s not kidding about the gloves when you touch a scotch bonnet pepper with bare hands (I bought a big bag of them on Amazon a while back). I thought I was brave and tough — within hours, I had big red welts all over my face. I used the Walkerswood scotch bonnet sauce for mine tonight (also bought on Amazon). There are many store/national-branded “jerk” marinades, but they’e all fake and dumbed down to local sensibilities — heavy on the sweet, low on the heat. And part of the jerk experience is the combination of heat and sweet. I’ve got a slab brining in the fridge right now. I like heat, but my body can’t tolerate so much now that I’m older. What I intend to do is to let them sit in a brine of Kosher salt, onions, cracked peppers, garlic, apple cider and lime juice. Plus, the perpetrating “jerk” marinade. I also added authentic Jerk seasoning that I got from GFS. What I intend to do tomorrow is to rub them down with the *real* jerk seasoning, smoke ’em with apple wood chunks (with a handful of allspice berries on the fire as well, and just let ’em go for 2 hours. I’ve made jerk chicken with the GFS seasoning and I was happy with the results. Not exactly Montego Bay or Rev. Robinson’s (RIP), but close enough.

By: Kevin Is Cooking

Kevin Is Cooking — Sat, 27 Jan 2018 00:02:25 +0000

In reply to C. So glad to read you're giving this a try. please let me know what you think. I love and and I love flavor, so foods like this are perfect. Thanks C.