Jamaican Ribs or Chicken
Jamaica
Known as a Jamaican recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 12 Bay leaf soaked in hot water
- Ribs or 1 chicken cut up
- 1 ts Salt
- 1 Hour
- Jalapeno
- Beer
- 2 tb Salad oil
- 1 ts Nutmeg
- 1 tb Vinegar
- Peppers
- 3/4 c Onions -- chopped
- 2 tb Allspice
- Hot peppers
- 4 lg Clove garlic -- minced
Possible health benefits
General information, not medical advice.
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Bell pepper
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims
- Vitamin B6 contributes to normal homocysteine metabolism.
- Vitamin B6 contributes to normal protein and glycogen metabolism.
- Vitamin B6 contributes to normal psychological function.
- Vitamin B6 contributes to normal red blood cell formation.
- Vitamin B6 contributes to the normal function of the immune system.
- Vitamin B6 contributes to the reduction of tiredness and fatigue.
- Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- PEPPERS: You can control the heat with the type of peppers you use. Between the marinade and the cooking, a lot of the heat will be lost, so dont be afraid to throw a couple of whatever hot peppers you have on hand. I use 2 large cayennes, 2-4 chilies, and a token jalapeno.
- The preperation: combine everything except the bay leafs and the meat in a large zip lock bag. Add meat and thouroughly mix. Let marinate in the fridge at least 2 hours preferably until the next day. Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as possible still clinging to it. Place half of the bay leafs on the meat. Dump the remaining marinade or use it as insect repellant. Cook very slowly over medium heat turning often. If your grill has a vented hood close it . Do not let meat burn. Cover and cook about 1/2 hour. After 1/2 hour remove the bay leaf, turn meat, place the remaining bay leaves on the meat and cook till done (About 1/2-3/4 hours more depending on the heat). Eat. Break out the beer. You'll need it.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife
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Cutting board