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Recipe:Oven-Baked Tamarind Pork Ribs & Jamaican Jerk Chicken Wings with Mango Rum Dip

  • Prep Time: 35 minutes
  • Cook Time: 3 hours 10 minutes

 Think pork ribs and chicken wings 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. Want something more hot? Equal parts spicy, juicy, seasoned and savory, these jerk wings are a real crowd pleaser! Pair it with our mouth-quenching mango rum dip to round out this party favorite. It’s a match made in barbecue heaven!

 

Ingredients

Serving Size

  • Antibiotic Free Pork St. Louis Spare Ribs, thawed

    3.5 lbs
    Qty 4 lbs
    $4.48

  • Canola Oil

    Qty ¼ Cup

  • Smoked Pecan Wood Rub

    1 bottle
    Qty ½ Cup
    $4.98

  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38

  • BBQ Sauce

    Qty 2 Cups

  • Seedless Tamarind Paste, sweetened

    Qty 2/3 Cups

  • Water

    Qty ½ Cup

  • Chicken Wings:

    Qty

  • Chicken Wing Sections, thawed

    2.5 lbs
    Qty

  • Fresh Lime Juice

    Qty 1 Tbsp.

  • Granulated Garlic

    1 bottle
    Qty 1 Tbsp.
    $3.98

  • Calypso Jerk Rub Seasoning

    1 bottle
    Qty 2 Tbsp.
    $4.98

  • 1 Tsp. Fresh Thyme leaves

    Qty 1 Tsp.

  • Coarse Salt

    1 bottle
    Qty To taste
    $5.38

  • Ground Peppercorns

    1 bottle
    Qty To taste
    $5.78

  • Mango Rum Dip

    Qty

  • Mango Chutney

    Qty 12 oz.

  • 2 fl. oz. Rum

    Qty 2 fl. oz

  • Chicken broth or water

    Qty 4 fl. oz.

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.

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