The Rumba Feast Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs if present. Pat racks dry with paper towels.

Make dry rub

In a bowl combine brown sugar, sea salt, black pepper, garlic powder, onion powder, allspice, ground ginger and smoked paprika. Mix thoroughly.

Rub and marinate: Rub each rack generously with vegetable oil and lime juice, then sprinkle and massage the dry rub all over both sides of the racks. Tuck thyme sprigs and scatter chopped scallions over the racks. Wrap each rack tightly in aluminum foil and refrigerate for at least 2 hours, ideally overnight.

Low-and-slow cook: Place wrapped racks on a baking sheet and bake in preheated oven for 2.5–3 hours, until ribs are tender and internal temperature reaches about 195°F (90°C) and bones pull free easily.

Finish and glaze: Carefully unwrap ribs and brush with optional barbecue sauce. Increase oven to 425°F (220°C) or prepare a hot grill. Return ribs (uncovered) to oven or grill for 8–12 minutes to caramelize the glaze, watching closely to avoid burning. Rest 10 minutes before slicing between bones into 16–20 pieces.

Make jerk marinade

In a blender or food processor combine jerk seasoning, garlic, grated ginger, scotch bonnet peppers (use fewer if you want less heat), brown sugar, lime juice, soy sauce, vegetable oil, fresh thyme leaves and salt. Blend until a smooth paste forms.

Marinate chicken: Pat chicken pieces dry. Place pieces in large sealable bags or a nonreactive container and pour the jerk marinade over them, massaging to coat thoroughly. Reserve about 1 cup of marinade to baste during cooking if desired. Marinate in refrigerator minimum 4 hours, ideally overnight.

Cook: Preheat grill to medium-high heat or preheat oven to 400°F (200°C) if roasting. If grilling, oil grates. Grill chicken skin-side down first for 6–8 minutes, flip, and continue grilling for another 20–30 minutes, turning and basting occasionally with reserved marinade, until internal temperature is 165°F (74°C) and skin is nicely charred. If roasting, arrange on a sheet pan and roast 35–45 minutes, basting once or twice, until done and skin is crisp. Let rest 5 minutes before serving.

Marinate wings: Toss wings with olive oil, salt, pepper and about 1 cup of jerk marinade (or the reserved marinade from Montego Bay chicken). Ensure all wings are well coated. Marinate at least 1 hour, up to overnight in refrigerator.

Cook wings: Preheat oven to 425°F (220°C) or heat a grill to medium-high. If baking, arrange wings on a wire rack set over a sheet pan in a single layer. Bake 30–40 minutes, flipping halfway, until skin is crisp and internal temperature reaches 165°F (74°C). If grilling, grill 20–30 minutes, turning every 5–7 minutes until charred and cooked through. Optionally brush with additional jerk sauce in the last 5 minutes for a sticky finish.

Prepare batter

Preheat oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners or grease them. In a large bowl whisk together flour, sugar, baking powder and salt. In another bowl beat eggs with milk, melted butter and vanilla until combined. Pour wet into dry and stir just until combined; do not overmix. Fold in optional add-ins (about 2 cups total) if using.

Bake: Divide batter evenly among 24 muffin cups (about 1/3 cup batter each). Bake 18–22 minutes or until a toothpick inserted comes out clean and tops are golden. Cool in tins 5 minutes then transfer to a rack to cool completely.

Fiesta Salad

In a very large bowl combine mixed salad greens, halved cherry tomatoes, sliced red bell pepper, sliced cucumber, thinly sliced red onion and chopped cilantro. Just before serving toss with lime vinaigrette to taste (about 2 cups for 12 servings). Garnish with chopped parsley or cilantro and lime wedges.

Side: Rice and Peas (suggested quick method)

Rinse 3 cups long-grain rice. In a pot heat 2 tbs oil, add 1 chopped onion and cook until translucent. Add 3 cups coconut milk, 2 cups water, 2 cups canned kidney beans (drained), 2 sprigs thyme, 1 tsp allspice, salt to taste, and bring to a simmer. Stir in rice, reduce heat to low, cover and cook 18–20 minutes until liquid is absorbed. Fluff with fork and keep warm.

Side: Fried Plantains (suggested)

Peel and slice 8–10 ripe plantains on the bias (about 1/2-inch thick). Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry plantain slices in batches until golden brown and caramelized, 2–3 minutes per side. Drain on paper towels and season lightly with salt.

Warm everything: Reheat ribs briefly if made earlier (covered at 300°F/150°C for 10–15 minutes), and keep chicken and wings hot. Arrange ribs (sliced), Montego Bay chicken pieces, jerk wings and 12 muffins on large platters.

Garnish & serve: Sprinkle chopped parsley or cilantro over meats, add lime wedges on the platter, place the Fiesta Salad and chosen sides in serving bowls. Provide extra jerk sauce and barbecue sauce for guests. Serve family-style; this feast yields about 24–30 servings depending on portion sizes.