Jerk Oxtail With Pineapple Mango Sauce

• 4 lb oxtail (1.8 g), (fat-trimmed)

Jerk Marinade:

• 5 scallions, green onions
• 5 sprigs fresh thyme, about 1 tbsp chopped
• 2 teaspoons salt
• ½ teaspoon black pepper
• 1 tablespoon brown sugar
• 2 teaspoons ground allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 scotch bonnet peppers
• ⅓ cup soy sauce (80 mL)
• 2 tablespoons vegetable oil
• ¼ cup vinegar (60 mL)
• 1 onion, chopped
• ½ cup orange juice (120 mL)
• 2 cloves garlic
• 1 teaspoon grated ginger

Mango-Pineapple Sauce (use leftover marinade plus):

• 2 tablespoons white rum
• 1 ½ cups water (360 mL)
• 1 cup pineapple juice (240 mL)
• 1 cup mango nectar (240 mL)
• 1 cup pineapple (150 g), diced
• ¼ cup honey (84 g)
• 1 tablespoon soy sauce