Caribbean Grilled Pork Rib-Eye

From: Chef Ouita Michel, Holly Hill Inn, Midway, KY.
Yield: 6 servings.

4 to 5-lb. boneless pork shoulder, cut in half to 1" steaks, 10 to 12 oz. each
1 lime, quartered
1 gingerroot, peeled and sliced, 6" piece, cut into small chunks
6 garlic cloves, peeled
2 shallots, quartered
1 jalapeÒo pepper, seeded
2 tsp. ground allspice
2 tsp. ground cinnamon
1/4 tsp. ground clove
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 cup dark molasses
2 oz. dark rum
1 cup salad oil

In a blender, purèe the lime, ginger,-garlic, shallot and jalapeÒo. Add the spices: allspice, cinnamon, clove, white and black pepper and cayenne. Blend well. Add molasses and rum. Blend. Gradually drizzle in oil. Marinate pork steaks in the mixture overnight, or for at least a few hours. Season wtih salt before grilling.

Chef Michel serves this dish with black beans and lime-marinated cabbage.