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Barbecue Rum Ribs
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- #12498
These ribs are marinated in a rich sauce that is made with rum, ketchup, brown sugar, soy sauce, and chili sauce. Either bake or grill until done.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
4 pounds spare ribs (or country style)
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum or apple juice
2 cloves garlic, crushed
1 cup packed brown sugar
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup Worcestershire sauce
1 dash black pepper
directions
Preheat the oven to 350 degrees F.
Place the ribs in a double-thickness of aluminum foil. Place the foil-wrapped ribs on a rimmed baking sheet to catch any juices that may leak out. Place in the oven and bake at 350 degrees F for 1 1/2 hours.
Remove the ribs from the oven and unwrap the foil. Transfer the ribs to a shallow baking dish.
Combine the ketchup, dry mustard, rum, garlic, brown sugar, soy sauce, chili sauce, Worcestershire sauce, and black pepper in a bowl and mix to dissolve the sugar. Pour over the ribs. Let the ribs sit in the mixture at room temperature for 1 hour.
Meanwhile, preheat the grill to medium heat.
Place the marinaded ribs on the grill and cook for 30 minutes, turning the ribs as needed and basting with the marinade.
Alternately, the ribs can be finished in the oven. Place the ribs on a rack in a roasting pan and bake at 350 degrees F for 30 minutes, basting with the marinade and turning as needed until browned and tender.
nutrition data
1020 calories, 67 grams fat, 46 grams carbohydrates, 50 grams protein per serving.
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reviews & comments
August 13, 2013
Great recipe. Used the country style ribs as suggested for meatier ribs and cooked them in the oven (don't have a grill). Falling off the bones tender and lots of flavor. I would say the rum is not optional!
December 29, 2011
I have made these ribs a number of times with great reviews from my guests. If I have time I let them marinade in the fridge overnight and finish them either in the oven or on my barbeque on low for the 30 minutes. These are really delicious- I ALWAYS use the dark rum.