To make 2-3 pounds of shrimp , add 3-4 tablespoons spice to 4 quarts of water. For best results, contain the spices in a muslin bag or tea ball--you won't have to rinse the spice pieces off of the shrimp before serving and you'll retain all the good spice flavor. Simmer, covered, about 15 minutes to allow the spices time to release their flavors. Add shrimp, bring water to a boil, and cook about 2 minutes once boiling begins. Immediately strain shrimp out of the hot water to avoid overcooking.
Because the ribs simmer for a longer time, you need not simmer the spices first.
For 2-3 pounds of baby back ribs, put 4-5 tablespoons spices in a 5 quart pot. Add the ribs and cover them with cold water. Bring to a boil and simmer 45 minutes, once boiling begins. At this point, the ribs will need only about 10 minutes on the grill. Turn every 2 minutes and add your favorite barbeque sauce late in the cooking.
Hand mixed from: Jamaican allspice, brown and yellow mustard seed, coriander, Zanzibar cloves, Turkish bay leaves, cracked ginger, and chile peppers.