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Recipe:Oven-Baked Tamarind Pork Ribs & Jamaican Jerk Chicken Wings with Mango Rum Dip
- Prep time: 30 minutes
- Cook time: 2:30 hours
Think pork and tamarind are unusual plate fellows? Trust us, these two together will amaze you. Seasoned with our Smoked Pecan seasoning, our St. Louis ribs are both sumptuous and savory, with the tamarind barbecue sauce to fill out the flavor profile with a rounded, juicy tartness. It’s a match made in barbeque heaven!
Ingredients
-
3 ½- 4 lbs. WFF St. Louis Pork Ribs, thawed
- ¼ Cup Canola Oil
-
½ Cup WFF Smoked Pecan Wood Rub
-
WFF Coarse Sea Salt, to taste
- 2 Cups Favorite BBQ Sauce
- 2/3 Cups Seedless Tamarind Paste, sweetened
- ½ Cup water
Cooking
Directions
Pat pork racks dry with paper towels and rub oil all over the ribs. Mix Smoked Pecan Wood Rub with salt. Rub spice mix all over the ribs. Place on a sheet pan lined with aluminum foil and cover tightly with additional foil. Refrigerate for 2 hours for better flavor.
Prepare the Tamarind BBQ Sauce. In a small sauce pan, heat the water. Whisk in tamarind paste and mix until diluted. Mix in BBQ Sauce and keep warm.
Preheat oven 325°F degrees. Bake ribs until tender, about 2 hours.
Increase temperature to 400°F. Uncover ribs, brush the BBQ sauce over the ribs and continue to cook for another 15 minutes* until nicely glazed and edges are browned. *USDA recommends cooking pork to a minimum internal temperature of 145°F