Jerk

• 100 g Spanish onions, peeled and roughly chopped.
• 3 cloves peeled garlic
• 3 sprigs fresh thyme, chopped
• 12 teaspoon salt
• 1 tablespoon ground allspice (pimento berries)
• 12 teaspoon mace
• 12 teaspoon ground black peppercorns
• 1 small red chile, ground
• 6 (150 g) pork necks or 6 (150 g) spareribs

1. Blitz the onion, garlic, thyme and salt in a food processor, with a little oil if necessary, to make a paste.
2. Add the spices.
3. Smear on pork or spare ribs and marinate overnight.
4. Brush the pork with a little more oil and grill over hot coals in a covered barbeque for five to ten minutes until just cooked through.
5. Alternatively roast in a hot oven (220C) for about 10-15 minutes.
6. The outside should be dark and mysterious and the inside moist.

spanish onions, garlic, thyme, salt, ground allspice, mace, ground black, red chile, pork

Taken from www.food.com/recipe/jerk-93487 (may not work)