It’s Grillin’ Time! Floribbean Ribs


1 Tbsp. whole allspice 1 Tbsp. cumin seed 2 tsp. fennel seed 1 tsp. mustard seed 1 tsp. salt


4 - 5 lbs. meaty pork spareribs or pork loin back ribs


2 cups hickory or oak chips 2 med. mangoes, pitted, peeled, and chopped 2 Tbsp. honey


2 Tbsp. grated fresh ginger 2 Tbsp. key lime juice or lime juice 2 Tbsp. bourbon, optional 1 jalapeno pepper*, seeded and 


2 green onions, chopped Heat a medium skillet over me-


dium heat. Add fennel seed, allspice, cumin seed, and mustard seed to skil- let. Toast 3 minutes, stirring occasion- ally, until seeds are fragrant. Crush seeds with a mortar and pestle or in a clean coffee grinder. Stir in salt. Trim fat from ribs. Place ribs in a shallow roasting pan. Generously


sprinkle rub mixture over both sides  pan with foil.


Bake ribs in a 350 degree oven for 2 to 2-1/2 hours or until very tender. Drain off fat.


At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.


For mango mojo, in a food pro- cessor or blender, combine mango, honey, ginger, key lime juice, and


Pirate Marinade


1/4 cup canola oil 1 med. onion, chopped 2 Tbsp. chopped garlic


1/2 cup reduced-sodium soy sauce 1/4 cup red-wine vinegar 1/2 tsp. freshly grated orange zest 1/4 cup orange juice 3 Tbsp. packed brown sugar 2 tsp. ground allspice 3/4 tsp. freshly ground pepper 1/2 tsp. dried thyme 1/2 tsp. ground cloves 1/2 tsp. ground cinnamon


Pineapple Berry Hobo Pack


2 cups coarsely chopped, cored fresh pineapple (peeled, if de- sired)


1 Tbsp.packed brown sugar 1 tsp. chopped crystallized ginger 1 cup raspberries and/or blueberries 1 tsp. Demerara sugar or brown sugar


Hidden Account Number


If you see your account number in this newsletter,  credit your electric bill $25. The number may be located anywhere in the newsletter and is chosen at random.


 or look on your bill. To get the credit, you must call before the next month’s newsletter is mailed.


Fold a 36x18-inch piece of heavy foil


in half to make an 18-inch square. Place pineapple in center of foil. Sprinkle with brown sugar and crystallized ginger. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leav- ing space for steam to build. For a charcoal grill, place packet on the rack of an uncovered grill directly


over medium coals about 10 minutes or until hot, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack over heat. Cover and grill as above.) Carefully open packet and transfer


fruit mixture to serving bowl. Add berries. Sprinkle with demerara sugar. YIELD: Makes 4 servings.


5 dashes hot sauce


Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.


Stir in soy sauce, vinegar, orange


zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature. Pour cooled marinade into a shallow dish or 1-gallon plastic bag for marinat- ing 1 to 2 pounds (4 to 8 servings) of your chosen meat.


bourbon, if desired. Cover and pro- cess until smooth. Stir in jalapeno pepper and green onion.


Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill covered, for 10 minutes or until ribs are 10109-001 browned, turning once, and brushing occasionally with mango mojo. Drizzle ribs with remain- ing mango mojo.


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