GRILLED - PACU RIBS WITH PINEAPPLE RUM BBQ SAUCE
DIRECTIONS Combine dried thyme, garlic powder, salt and pepper and rub on both sides of ribs. Cover and refrigerate at least 3 hours. Combine all ingredients for BBQ sauce (pineapple through rum) in a sauce pan and mix well. Simmer for 30 to 45 minutes on low heat, stirring occasionally. Place ribs on grill on medium-high heat and brush with sauce while grilling. Cook approximately 5 minutes per side. Brush with remaining sauce before serving. INGREDIENTS THE RIBS 4–5 lbs Pacu ribs, split down the center between the bones or whole 1 tsp dried thyme 1 tsp garlic powder Salt and black pepper to taste
BBQ SAUCE 1 lb pineapple chucks, blended or 2 cups pineapple G RI L L E D juice Ribs 1 cup brown sugar W IPacu T H P I N E AP P LE RU M B B Q S AU CE 1 ½ tsp black pepper 1 tsp garlic powder ½ tsp salt ½ tsp ground clove ⅔ cup vinegar ½ cup honey 3 tbsp soy sauce 2 bay leaves 1 cup tomato ketchup ¼ cup dark rum
GRILLED JERKED - PACU RIBS DIRECTIONS Place ribs in a shallow pan or large resealable plastic bag. Place all marinade ingredients (garlic through caramel color) in a blender and blend until smooth. Pour over ribs and marinate for 3 to 4 hours or overnight. Place garlic and next 10 ingredients for the jerk sauce (through caramel color) in a blender. Blend until smooth, then
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INGREDIENTS JERK MARINADE 4–5 lbs Pacu ribs, split down the center between the bones or whole ½ cup fresh garlic, minced GR ILLE D JE R K E D ¾ cup yellow onion, minced Pacu Ribs ⅛ cup fresh thyme, minced ¼ cup fresh ginger, minced ⅔ cup green onions, white and light green parts finely diced 2 tbsp ground allspice 1–3 fresh scotch bonnet peppers,
depending on desired spiciness ¼ cup soy sauce ¾ cup lager or pilsner beer, such as Red Stripe 1¾ tbsp honey 2 tsp caramel color JERK SAUCE ½ cup fresh garlic, minced ¾ cup yellow onion, minced ⅛ cup fresh thyme, minced ¼ cup fresh ginger, minced
strain through cheese cloth or fine strainer. Discard solids. Place liquid in a sauce pan. Add tomato ketchup and simmer for 20 minutes, stirring occasionally. Place ribs on grill on medium-high heat and brush with sauce while grilling. Cook approximately 5 minutes per side. Brush with sauce before serving.
⅔ cup green onions, white and light green parts finely diced 2 tbs ground allspice 1–3 fresh scotch bonnet peppers, depending on desired spiciness ¼ cup soy sauce ¾ cup lager or pilsner beer, such as Red Stripe 1¾ tbsp honey 2 tsp caramel color 2 cups tomato ketchup
Note: The above are the award winning Pacu recipes, created by Guyanese Chefs and presented at the 2016 Boston Seafood Show.