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INGREDIENTS |
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¾ cup water |
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¼ cup lemon juice |
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¼ cup chopped onion |
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1 tbsp packed brown sugar |
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1 tbsp chopped escallions |
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1 tbsp vegetable oil |
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¾ tsp salt |
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¾ tsp ground allspice (pimento) |
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¾ tsp ground cinnamon |
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¾ tsp scotch bonnet pepper |
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½ tsp ground thyme |
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¼ tsp ground cayenne |
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6 pork rib chops |
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PREPARATION |
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1. Place all
ingredients except pork in blender. |
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2. Cover and blend
until well blended. |
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3. Reserve ½ cup of
the marinade; cover and refrigerate for basting. |
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4. Trim excess fat
from pork. Place pork in shallow glass or plastic dish. |
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5. Pour remaining
marinade over pork. Cover and refrigerate for one day. |
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6. Pre-heat grill.
Remove pork from marinade and discard marinade. |
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7. Cover and grill
pork 4 to 5 inches from medium heat 8-11 minutes, turning frequently and
brushing with reserved marinade, until medium doneness and slightly pink
when cut near bone. |
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8. Discard any
remaining basting marinade. |
