CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010
This recipe was so different we had to try it - Turned out so great we want to share it! Sweet with a Kick - or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find "mango nectar" - so I used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky "juice" .
Provided by lesliecoy
Categories Pork
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
- For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
- Set aside 2 1/2 tablespoons of the mixture.
- Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
- Cover and let stand at room temperature of 15 minutes.
- For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
- Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
- Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
- Place ribs on top and middle racks of smoker.
- Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
- For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
- Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
- Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
- Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.
Nutrition Facts : Calories 1396, Fat 110.4, SaturatedFat 40, Cholesterol 367.4, Sodium 1851.3, Carbohydrate 15.9, Fiber 1.2, Sugar 10.4, Protein 74.4
CARIBBEAN BBQ SAUCE
This is the most WONDERFUL BBQ sauce recipe I know. It is different (sort of), and the black rum cannot be substituted by another type of rum. It ruins the taste.
Provided by SMTUNE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
- Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 9 g, Cholesterol 4.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 168.9 mg, Sugar 7.1 g
RIB KICKIN' RUM RIBS
Make and share this Rib Kickin' Rum Ribs recipe from Food.com.
Provided by Its all good
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a sauce pan and warm on stove.
- Do not simmer or boil: warm only.
- Place ribs on grill.
- I use a drip pan under my ribs filled with water to keep the ribs moist.
- Cook over medium flame for 1 1/2 hours.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to grill and cook for 30 minutes.
- Oven cooking: Place ribs in a pan and foil the top.
- Cook at 350 degrees for 1 1/2 hour.
- Remove from oven.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to oven (no foil) and bake for 30 minutes.
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