Around this time of year, we limin’ plenty. And in the realm of limes, a good grill lime could really hit the spot. With the range of quality products in our grilling section, a quick stop could give you what you need to have an epic grill lime.
When it comes to BBQ, a rack of ribs always creates excitement. And they’re fairly easy to prepare when you know the basics.
Start by making a dry rub. You’ll need Sugar, Cinnamon, Cayenne Pepper, Black Pepper, Onion Powder, Garlic Powder and Paprika. Leave the Salt out for now. We’ll tell you why in a bit.
Feel free to freestyle or tweak or substitute flavors as you want, but you can pretty much use 1 to 1½ tablespoons of each ingredient and get great results.
Combine these dry ingredients evenly and that’s it.
With your ribs already thawed, washed and patted dry, take off any excess fat or tissue including that thin membrane on the bone side to help the meat absorb more flavor. It comes off fairly easily. Just cut a little corner to get a grip and peel it all off. It’s OK if it doesn’t come right off with one pull.
Now to season. Add salt separately so you can have more control over your salt levels. This is up to your taste and/or dietary needs.
Then apply your dry rub. It’s a rub, so after sprinkling it on make sure to rub it all over.
Flip it over and treat the other side the same. As much coverage as possible.
You want to let the seasoning soak in a bit. Ideally, you want to wrap it in cling wrap and leave it in the fridge overnight. But if time is of the essence, a 2 hour period should do the trick.
Your next step is to put the ribs on the grill. You’ll want to grill with indirect heat, covered for 1½ to 2 hours.
Here’s a tip: Put a heat-safe bowl of water on the grill to help keep the ribs moist while cooking. Check it from time to time and top it up with warm water if needed.
About 2 hours later, you should be looking something like this. Almost done. Time to finish up the ribs with some caramelization.
Brush on a generous coat of your favorite BBQ sauce. Of course, the more particular you are the better, but a very basic sauce will do since you already added nice flavors with your dry rub. Coat both sides and leave it on the grill for 5 to 7 minutes on each side so the sauce caramelizes.
While that’s happening, cover some veggies with a little olive oil. Salt and black pepper optional.
Then place them on the grill while the ribs finish. Sweet Peppers, Onion and Garlic change flavour for the better and make nice sides when they’re roasted.
You can serve ribs up as part of a meal, cut them up like cutters or present them family style. Either way, all you need is a little color for your ribs to look superb.
And that’s it. A rib platter that can earn you stripes on the grill. To see this process in action, check out the video below. And check out the grill section at your favorite Massy Stores location so you can get grilling too
- 2 – 3 lbs pork, cut in chunks
- (we use a mix of pork leg and pork loin)
- 2 – 3 limes
- 5 – 6 blades shadon beni, chopped
- 3 – 4 sprigs small thyme leaves
- 1 small bundle of chive, chopped
- 4 pimento peppers, seeded and chopped
- 5 – 6 large cloves garlic, chopped
- 1 large onion, chopped
- Few dashes soy sauce
- 1½ tbsp curry powder
- 2 tbsp paprika
- 1 tbsp salt
- 4 tbsp roasted geera powder
- 1 tbsp whole geera seeds
- 1 hot pepper, halved
- 2 extra cloves garlic, chopped
- 3 tbsp oil
- 1 tbsp extra roasted geera powder
Soak and wash pork in lime water (juice and lime halves from 2 of the limes) for 5 – 10 minutes and drain.
Add the shadon beni, thyme, chive, pimento peppers, garlic, onion, soy sauce, curry powder, paprika, 1 tbsp roasted geera, salt and juice from remaining lime. Mix well ensuring the seasoning is well distributed through the pork. Let marinate for at least 2 hours or overnight.
Heat the oil in a large pot over medium high heat.
Add the whole geera seeds, the remaining 2 cloves garlic and half the hot pepper. Let cook for 1 minute. Add the 3 tbsp roasted geera and cook for another 1 – 2 minutes.
Add the pork and mix so the geera is well mixed into the pork. Let cook for a few minutes. Add enough water just to cover the pork and the remaining pepper. Let cook down until the liquid has reduced by more that half, approximately 15 – 20 minutes. Add the extra 1 tbsp geera powder. Mix and continue to cook for another 5 – 10 minutes.
Taste and adjust seasoning if necessary. Serve.
- Prep Time 30 mins
- Cook Time 3 hrs
- Ready In 3hrs 30 mins
- 2 cups sliced onions
- 2 cups ketchup
- 2 cups water
- 4 teaspoons salt
- 1/4 cup Worcestershire sauce
- 1/2 cup white vinegar
- 1/2 cup dark brown sugar
- 4 teaspoons dry mustard
- 4 pounds Hormel Porkloin Back Ribs Retail $119.99/Kg Save $20.00/kg
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard.
- Heat a large lightly oiled skillet over medium-high heat. Add Hormel PorkLoin Back ribs and sear until browned. This may have to be done in several batches.
- Place PorkLoin Back ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
- Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
- 1 cup brown sugar
- 1/2 cup fajita seasoning (such as Fiesta®)
- 2 tablespoons paprika
- 2 racks Pine Ridge pork spareribs
- 1 cup beer
- 3 cloves garlic, minced
- 1 tablespoon honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared brown mustard
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Crispy Skin Pork, or as we Trinis say “Cripsy” skin pork, is a signature dish that is sure to be a hit at any lime
This is what we call pork done right!
So whether you’re heading Pan, having a house lime of just feeling to throw down in the kitchen, Head to Massy stores to get all the right ingredients to prepare this delicious meal.
Time taken to prepare: 3 hours 25 minutes
- 1/4 cup olive oil
- 2 tablespoons salt
- 6 garlic cloves, sliced
- 1 1/2 cups beef stock
- 2kg Pork Belly
- Preheat oven to 180C (160C fan-forced).
- Score pork skin. Rub in half the oil and salt, pressing salt into scored skin. Place pork, skin side down, in a large roasting pan. Bake for 1 1/2 hrs.
- Turn pork, skin side up. Increase oven temperature to 220C. Bake for 45 minutes, until skin is crisp. Remove from oven. Rest pork for 10 minutes. Cut, serve and enjoy!
- 2 tbsp. vegetable oil
- 4 oz. bacon, cut into bite-size pieces
- 2 Lap Chong, rinsed in warm water, drained and finely sliced
- 2 garlic cloves, finely chopped
- 2 onions, roughly chopped
- 8 oz. fresh spinach leaves, cut into 5 cm (2 in) pieces
- 1 lb. noodles
- 2 tbsp. Oyster sauce
- freshly ground black pepper
- Heat half the oil in a wok or large frying pan. Add the bacon and lap cheong with the garlic and onions. Stir fry for a few minutes until golden. Using a slotted spoon, remove the mixture from the wok or pan and keep warm.Add the remaining oil to the wok or pan. When hot, stir-fry the spinach over a high heat for about 3 minutes until it just starts to wilt.3. Add the noodles and return the lap cheong mixture to the wok or pan. Season with oyster sauce, soy sauce and pepper. Stir-fry until the noodles are heated through. Serve and enjoy!
- WING WING CHINESE LAP CHONG SAUSAGE 450g
- Nissin Noodles 113g
- LEE KUM KEE OYSTER SAUCE 510g
- Cuisine Vegetable Oil 1.5L
- BLUE RIBBON BACK BACON SLICED 200g:
- 1 pack Sam Mills Gluten Free Corn Meal on sale
- ½ lb margarine
- 1 tsp salt
- 2 tsp sugar
- 1 bouillon cube
- 7-8 cups hot water
- 5 lbs. ground beef or choice of meat.
- Minced green seasoning – ( In a food processor or blender, mince 4 bundles chive, thyme, parsley, 4 cloves garlic, 3 onions, 15 pimentos, shadon beni.)
- 1 cup Ketchup
- Few dashes of soy sauce
- Few dashes of Worcestershire sauce
- 2 tbsp. pepper sauce
- 1 lb. raisins – cleaned and washed
- 1 bottle Goya Manzanilla Stuffed Spanish Olives
- 1 bottle Goya Capers
- Season meat with all seasonings – minced green seasonings, Worcestershire sauce, soy sauce, pepper sauce and ketchup. Mix well to evenly distribute seasonings throughout meat. Refrigerate overnight or leave for at least one hour.
- Heat about ¼ cup oil in a large heavy duty pot. Add meat, stir and let it cook on high for 10 minutes. Turn heat to medium to finish cooking, ensuring that all liquid does not dry out but that the meat remains moist.
- Add raisins, olives and capers, mix well and set aside to cool.
- In a very large bowl, empty package of Sam Mills Corn Meal. Add salt, sugar and margarine and work all into corn meal with your hands.
- Dissolve bouillon cube in 1-cup hot water to be used.
- Add hot water – 2 cups at a time and using a wooden spoon mix to soft and pliable dough.
- Make into balls – you can use a small measuring cup to scoop the balls.
- 24 pieces of banana leaves (heated over open flame so leaf becomes pliable)
- Vegetable oil
- Aluminum foil, cut into 16-inch lengths (about 24 pieces)
- 1 aluminum foil square about the size of the tortilla press
Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the already heated banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse.
Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete.
Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 – 30 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes.
Serve right away or cover and refrigerate until ready to serve.
- 1 Breadfruit
- 1/2 lb salted pigtail, cut into 2 inch pieces
- 1 hot green pepper (whole)
- 1 onion, chopped small
- 1 bunch chives, chopped small
- 2 cloves garlic, crushed
- 1 leaf chadonbeni, cut up finely
- 2 1/2 cups dasheen bush leaves, chopped (discard stalks)
- 1/2 cup pumpkin, cubed
- 4 okra, chopped
- salt if necessary
- thick coconut milk ( preferable freshly made, but unsweetened canned or frozen can be used too)
Boil salted pigtail in water until soft, then discard that water. Peel and seed breadfruit and cut into wedges of about 1 1/2 inch thickness lengthwise. Add breadfruit to boiled pigtail and cover with 1 cup of water. Add 2 cups of coconut cream. add chive, onion, chadon bene, garlic and whole green hot pepper. Add salt if necessary. Boil until liquid has b(oiled) down reduced ) and the breadfruit is soft, but not falling apart.
- 4-6 meaty slices of pork shank, cut 1.5 inches thick
- 2 tablespoons olive oil
- 1/3 cup carrots diced
- 1/3 cup onions diced
- 1/3 cup celery diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken stock
- Ground black pepper to taste
- Salt to taste
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large cooking pot. Add the shanks and brown on both sides.
- Remove the shanks from the pot. Reduce the heat to medium, and add the carrots, onions, celery and garlic.
- Cook and stir until the vegetables have softened, about 5 to 10 minutes.
- Add the wine, chicken stock, salt and black pepper. Add the shanks back to the stock and bring to a boil. With the lid back on the pot, place the pot into the oven and cook the shanks for one to two hours, or until fork-tender.
- Serve with Risotto or Rice
Chef’s tip: Serve over a warm bed of risotto or white rice to make this meal all the more exquisite!
- 2 tablespoons olive oil
- 4 boneless pork loin chops, pounded thin
- 2 large onions sliced
- 2 teaspoons chili powder
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 (8 oz) can tomato sauce
- 2 fluid ounces water
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
|Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.|
|Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.|
|Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Pair with Mashed potatoes or a delicious side of mac and cheese
At Massy Stores Save on KRAFT MAC N CHEESE DINNER EXPRESS & POTATO IDAHO 10 X 5LB