Jerk

Ingredients

• 100 g Spanish onions
• peeled and roughly chopped.
• 3 cloves peeled garlic
• 3 sprigs fresh thyme
• chopped
• 12 teaspoon salt
• 1 tablespoon ground allspice (pimento berries)
• 12 teaspoon mace
• 12 teaspoon ground black peppercorns
• 1 small red chile
• ground
• 6 (150 g) pork necks or 6 (150 g) spareribs

Instructions

1. Blitz the onion, garlic, thyme and salt in a food processor, with a little oil if necessary, to make a paste.
2. Add the spices.
3. Smear on pork or spare ribs and marinate overnight.
4. Brush the pork with a little more oil and grill over hot coals in a covered barbeque for five to ten minutes until just cooked through.
5. Alternatively roast in a hot oven (220C) for about 10-15 minutes.
6. The outside should be dark and mysterious and the inside moist.