Saturday, 9 January 2016

Jerk Pork Rib Ends in Tamarind Chutney Sauce

This dish combines the fiery hot flavor of Jamaican Jerk with a sweet, tangy Tamarind Chutney Sauce from India. They are two of my favorite flavors. The Tamarind Sauce does a good job of "taming" some of the Jerk "fire".

3 lbs pork rib ends or oriental style ribs
2 tablespoons Grace Caribbean All Purpose Seasoning
1 teaspoon salt
1/2 rounded tablespoon Indian Garam Masala
2 teaspoons Grace Hot Jerk Seasoning
1 teaspoon Colombian Panela sugar (Brown sugar may be substituted)
1 tablespoon Jamaican Pickapeppa Sauce
1 tablespoon Worcester Sauce
1 Tablespoon Sriracha Chili Sauce
2 tablespoons cooking oil
1 bottle National Tangy Tamarind Chutney Sauce


1. Cut the rib strips into 2-3inch segments and place in a bowl or Ziploc plastic bag. Add all the seasonings, and oil listed except the Tamarind Chutney Sauce. Marinate in refrigerator overnight.
2. Set oven to 425 degrees Fahrenheit. Place ribs in a baking dish, and bake uncovered for 30 minutes or until meat is nicely browned.
3. Remove dish from oven and pour bottle of tamarind chutney sauce over the ribs. Decrease oven temperature to 350 degrees Fahrenheit. Cover baking dish with foil and bake for another 30-40 minutes. Remove foil and serve.

No comments:

Post a Comment