Cooking
Instructions

1. For the Oven-Baked Pork Ribs with Tamarind BBQ Sauce: 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.
2. 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.
3. Preheat oven 325°F degrees. Bake ribs until tender, about 2 hours.
4. 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.
5. For the Jamaican Jerk Chicken Wings with Mango Rum Dip: Place chicken wings in a bowl and toss with lime juice. Season with granulated garlic, jerk seasoning, and thyme. Add salt to taste. Cover and refrigerate for at least an hour for additional flavor.
6. Prepare the dip. Mix Mango Chutney, rum and chicken broth or water.
7. Preheat the oven to 375°F.
8. Spray a roasting pan with non-stick spray. Place the seasoned wings on the pan, sprinkle with Calypso Jerk Rub, and roast for 20 minutes. Turn wings on the other side, sprinkle with Jerk Rub and continue to roast for 15-20 more minutes.* Skin should be crispy and golden brown. Sprinkle with ground peppercorns.
9. Transfer to a platter and serve hot with mango rum dip. *USDA recommends cooking poultry to a minimum internal temperature of 165°F.