Serves

Ingredients

1-3 lbs of Baby Back Ribs
1 Large Sweet Onion
2 to 4 Cloves of Garlic minced
2 to 4 Jalapeno Peppers (Note: you can remove the seeds and membrane to reduce the heat of the peppers.)
2 Tbsp of Allspice
1 Tbsp of Fresh Minced Ginger
1 Tsp of Ground Nutmeg
1 Tsp of Salt 6-8 Bay Leaves (Fresh or dried and re-hydrated in warm water prior to use)

Preparation

Cut the onions and peppers into medium sized chunks and add to food processor or blender. Next add the garlic, ginger, allspice, nutmeg and salt. Whirl or blend until all the ingredients are pureed. (You may need to add a small amount of water and stir things up a bit if you use a blender.) Place ribs in plastic bag with the spice puree and bay leaves. (You’ll probably want to cut each rack of ribs in half when using the Magma Marine Kettle or similar grill on your boat.) Make sure that the meaty sides of the ribs are well covered and place the bay leave on top. Let this stand for 2 to 12 hours, the longer the better. Heat grill to ~400ºF or High. Lightly oil the grill with olive oil using a paper towel or rag. Place ribs on grill with the meaty and spice covered side up. Reduce heat to low and cook for 20 minutes. Remove the bay leaves. Turn ribs and cook for another 20 minutes. Remove ribs from grill and let set covered with foil for 5-10 minutes. Now they should be ready to eat.

Comments

Servings: 1 rack usually feeds 2 people with the suggested side dishes and beer. 3 racks should easily feed 6 people. Suggested Side Dishes: Dirty Rice and Mango & Avocado Salad (See recipes on the site) Beverages: Beer. We prefer IPAs because they stand up to the spicy ribs but don’t overpower the rice or the Mango & Avocado salad.

Submitted by: Melissa Patterson-Meador

Serves

Ingredients

Preparation

Comments