Title: Jamaican-style spareribs
 Categories: Jamaican, Pork, Ceideburg 2
      Yield: 6 Servings
 
      3    To 4-pound slab of pork
           -spareribs
    3/4 c  Coarsely chopped onion
      4    Cloves garlic, quartered
      2    To 4 fresh or canned
           -jalapeno peppers, seeded
           -and chopped
      2 tb Ground allspice
      1 tb Minced fresh ginger
      1 tb Salad oil
      1 ts Ground nutmeg
      1 ts Salt
           About 12 fresh bay leaves *
           Lime-Dressed Avocado
           -(recipe below)
      1 lg Papaya [VERY optional, S.C.]
 
  * Or dry bay leaves soaked in water for about 1 hour.
  
  Grilling time: 1 to 1 1/4 hours
  
  Made this for dinner Sunday.  Thought the ribs got a tad over done.
  Next time I'll cut the cooking time by about fifteen minutes.  The
  recipe doesn't call this a "jerk" type dish, but the spices are
  similar and the slashes in the meat are right up that alley.
  
  Make 1/4-inch-deep slashes between ribs on both sides of spareribs
  slab.
  
  In a food processor or blender, combine onion, garlic, jalapeno
  peppers, allspice, ginger, oil, nutmeg and salt.  Whirl until pureed.
  Rub spice puree over surface and into slashes on both sides of
  spareribs slab. cover and let stand for 1 to 2 hours (or refrigerate
  until next day).
  
  Barbecue ribs by indirect heat.  Distribute bay leaves over meaty
  sides of ribs; then place ribs, meat side up, on grill directly above
  drip pan. Cover barbecue and adjust dampers as necessary to maintain
  an even heat. Cook until ribs are well browned on outside and meat
  near bone is no longer pink; cut to test (1 to 1 1/4 hours).  Near
  end of cooking time, prepare Lime-Dressed Avocado; also cut papaya
  into wedges.
  
  To serve, cut spareribs into 2- to 3-rib portions.  Arrange on a large
  platter with avocados and papayas.  Makes 4 to 6 servings.
  
  Makes 4 to 6 servings.
  
  LIME-DRESSED AVOCADO:
  
  In a small bowl, stir together 3 tablespoons each lime juice and
  salad oil, 1 teaspoon sugar and 1/8 teaspoon each red pepper flakes
  and oregano leaves.  Season to taste with salt.
  
  Cut 3 large ripe avocados in half lengthwise; pit, but do not peel.
  Pour equal amounts of lime dressing into each avocado cavity, making
  sure all cut surfaces are coated.
  
  Makes 6 servings.
  
  Got this from a flier for a new cookbook, the Sunset "Ultimate Grill
  Book".
  
  Posted by Stephen Ceideberg; April 24 1991.