Jamaican ribs or chicken


2 lb country-style pork ribs or 1 cut-up chicken
3/4 cup chopped onion
4 large cloves garlic, minced
hot peppers to taste
2 tbsp allspice
1 tbsp ginger

2 tbsp salad oil
1 tsp ground nutmeg
1 tsp salt
12 bay leaves, soaked in hot water about 1 hr

How to prepare

1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat)

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