6 Boneless pork loin chops -about 4 ounces each 1 c Chicken broth 1/2 c Orange juice 2 tb Dark rum
(optional) 2 tb Lime juice 2 tb Brown sugar 1 Clove garlic :
minced 1/2 ts Salt 1/2 ts Ground ginger 1/4 ts Ground nutmeg 1/4 ts Ground cloves Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24 hours. Remove chops from marinade, discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.
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Ainsley's Barbecue Bible - S1 Ep5 - Jamaica - BBC
Ainsley travels to the Caribbean to investigate Jamaica's barbecue roots. He sees how the island's most famous barbecue dish - jerk pork - is made. Ainsley also goes to the stunning Blue Mountains to cook an unusual barbecue breakfast - pineapple French-toast rounded off with coffee made from freshly-ground Blue Mountain beans.
Ainsley prepares his uncle's pork calypso. Ingredients of ginger, garlic, muscovado sugar, spice, pineapple juice and most importantly Rum combine to marinade the barbecue meat. Ainsley also shows us how to add flavour to your meat using different coals, wood, herbs and fruit skins.
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