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Jamaican Barbecued Country-Style Pork Ribs with Veggie Quinoa Paella


1/2 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons firmly packed brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound, trimmed of visible fat (used country-style pork ribs)
1 1/2 teaspoons dark honey (used agave nectar)
1 teaspoon tomato paste
2 teaspoons white vinegar (used apple cider vinegar)

In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the salt and the black pepper. Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill) to medium-high or 400 F.

In another small bowl, combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt. Stir to blend. Set aside.

Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 3 minutes on each side. Remove to a cooler part of the grill or reduce the heat and continue cooking for about 14 to 16 minutes. Baste with the vinegar-honey glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F (3 to 4 minutes longer). Transfer to a cutting board and let cool for 5 minutes before slicing.

Veggie Quinoa Paella

Veggie Quinoa Paella:

1 cup quinoa, cooked
1 tablespoon olive oil
1 small white onion, chopped
2 garlic cloves, minced
1/4 cup corn kernels
1/4 cup petite peas
1/4 cup cubanelle peppers, chopped
1 tablespoon Paella Rice Mix
1/2 cup cherry tomatoes, halved
2 tablespoon kalamata olives, sliced
salt and pepper to taste

Saute garlic and onions until aromatic. Add corn, peas, peppers and Paella Rice mix. Cook for 5 minutes then add quinoa. Top with cherry tomatoes and olives. Season with salt and pepper.

*Anything on the grill for me always taste good adding the spices is just a bonus. I butterflied the country-style pork ribs just to cook it even and change a few ingredients. Thanks to Cara of What’sNextGirls.blogspot my June Foodie Penpal  for sending me a Paella Rice Mix. I got to make the Veggie Quinoa Paella. The barbecued pork and paella was a  perfect pair. enJOY!!!

Source: The New Mayo Clinic Cookbook (Jamaican Barbecued Country-Style Pork Ribs)