Rasta Ribs Recipes

JERK CHICKEN RASTA PASTA

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Steps:

• Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
• Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
• Broil ribs until sauce is bubbling, about 3 minutes.

RASTA RIBS

Steps:

• 1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a kitchen towel to gain a secure grip, or with pliers. Place the ribs in a nonreactive roasting pan and pour the rum over them, turning the ribs to coat completely. Cover and let marinate, in the refrigerator, for 4 hours, turning occasionally.2. Meanwhile, combine all the ingredients for the jerk seasoning in a spice mill or blender and grind to a fine powder.3. Drain the ribs and blot dry with paper towels. Rub half the jerk mixture over the ribs on both sides, cover, and let marinate, in the refrigerator, for 1 hour.4. Set up the grill for indirect grilling, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium.5. When ready to cook, if using charcoal, toss half the wood chips on the coals. Arrange the ribs on the hot grate, over the drip pan. Cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours. If using a charcoal grill, after 1 hour add 10 to 12 fresh coals per side and the remaining 1 cup wood chips.6. Transfer the ribs to a platter and season with the remaining rub, sprinkling it on. Serve immediately.Serves 4