Barbecue—both the technique of smoke roasting and the word itself—originated in the Caribbean (here you can read how it was done in the sixteenth century) by the Taíno Indians in what is now the Dominican Republic. Columbus managed to miss it (at least he never mentioned it in his journals), but he did encounter several New World ingredients that became staples for the world’s grill masters, among them the chile pepper, allspice, and pineapple. All three come together in a dish of Trinidadian inspiration—baby back ribs glazed and sauced with pineapple. Here’s how my assistant, Nancy Loseke, experienced it on her last trip to the West Indies. Think of these ribs as the apotheosis of spice, smoke, and fruit.
to 4 hours for curing the meat
© 2010 All rights reserved. Published by Workman Publishing.