After touring the nation with his show Diners, Drive-Ins and Dives, celebrity chef Guy Fieri is returning to some of his favorite restaurants featured on the show with his new series Triple D Nation. On the Food Network premiere episode, a local restaurant served up Trinidadian fare takes the stage.
Pam's Kitchen, located in Wallingford and now South Lake Union, started out as Pam's Snack Shack in Trinidad before Pam Jacob moved to the Pacific Northwest. In anticipation of her restaurant's second television appearance with Fieri, she shows us how to cook up their jerk pork ribs and delicious coconut fry bread.
New episodes of Triple D Nation air Friday nights at 9:00 p.m. on The Food Network.
Jerk Pork Spare Ribs
- 1 Rack of Spare Ribs
- 1 Cup ketchup
- ½ Cup Soy Sauce
- 1/3 Cup BBQ Sauce
- 1 tsp All Spice
- 2 tsp Ground Clove
- 1/3 Cup Fresh Rosemary
- 1 Tbsp Paprika
- 3 Tbsp Sugar
- Black Pepper
- 1 Tbsp Salt
- Handful Cilantro
- 1 Head Garlic
- 1-3 Habanero (depending on spice level desired)
Marinade: Mince Garlic, Cilantro and Habanero together, and then add to rest of ingredients. Mix well and marinade spare ribs, let sit for an hour if time permits but not necessary. Bake at 325 (convection oven) for 1 hour 45 minutes conventional oven.
Coconut Fry Bread (Also known as Coconut Bake in Trinidad and Tobago)
- 2lbs All Purpose Flour
- 3 tsp Baking Powder
- 1 ½ Tbsp Shortening
- 1 Tbsp Butter
- 1 Cup Coconut Milk
- 1 ¼ Cup Water
- ½ Coconut Flakes
- 2 Tbsp Sugar
- 2 tsp Salt
Knead all ingredients together, let rest for an hour. Make 3-4 inch round balls from dough then using a press, press balls out then deep fry until light to golden brown. Dough works better after being refrigerated a bit.
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