Rum Runner Ribs Recipes

THE REAL RUM RUNNER

Steps:

• Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker and shake to combine.
• Fill a hurricane glass with ice. Pour in mixture. Add high-proof rum for a floater and garnish with orange slice.

RUM RIBS

Steps:

• Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
• Bake at 350°F (180°C) for 45 minutes. Unwrap ribs and pour off drippings.
• Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.

RUM RUNNER RIBS

Steps:

• To parbboil ribs, cut each rack into 2-bone portions. Place in a large pot with 1 sliced lime and equal part of each water and chicken broth to cover ribs. Bring to a boil; reduce heat and simmer, cover for 45 minutes. Discard lime slices. Cool ribs in cooking broth for 1 hour. Drain well. Grill as directed or wrap tightly and reserve for up to 24 hours in the refrigerator.
• Stir Heinz Chili sauce with Heinz Tomato Ketchup, pineapple, HP sauce, and brown sugar. Bring to a boil in a saucepan set over medium heat. Cook, stirring, for 5 minutes. Remove from heat; stir in the green onion, rum, lime zest, ginger and allspice until well combined. Cool slightly.
• Preheat grill to medium-high. Toss ribs with half of the sauce mixture; grill, turning and basting often with remaining sauce, for 10-15 minutes, or until glossy and well marked.

CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010

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.

SPARKLING RUM RUNNER

Steps:

• Set an oven rack 3 inches from the heat source of an oven and preheat the broiler. Cut banana into 3/4-inch slices. Arrange banana slices on a foil-lined baking sheet.
• Broil in the preheated oven until golden brown, about 2 minutes.
• Put broiled banana, 8 blackberries, pineapple juice, lime juice, pomegranate juice, and rum in a blender. Blend, dropping ice cubes, 1 at a time, through opening in lid, until smooth.
• Divide among 2 hurricane glasses or other stemmed 12-ounce glasses. Top with chilled club soda and gently stir to combine.

RUM AND COLA RIBS

Steps:

• Lay the ribs in a pan of cold water, place on the stovetop and bring to the boil. Reduce the heat and simmer the ribs for about 30 mins, or until they are tender.
• Drain the ribs, rinse them under cold running water to cool quickly, then drain well and place in a bowl.
• To make the marinade, put all the ingredients except the rum in a saucepan, place on a low heat and stir until the sugar has melted. Increase the heat and bring the sauce up to a simmer and cook until the volume has reduced by about half. Remove the pan from the heat, stir in the rum, and leave the sauce to cool.
• Pour the cold sauce over the ribs and stir them to ensure they are well coated. Cover the bowl and leave to marinate overnight (or a couple of days) stirring the ribs a couple of times if possible.
• Lift the ribs out of the marinade and cook them on a hot grill for 10-15 mins, turning them occasionally until they are heated through.
• Any extra marinade can be brushed over the ribs during cooking.
• Serve immediately with tomato ketchup as a dipping sauce.

RO'S RUM RUNNER

Steps:

• In a tall glass full of ice, pour rum, coconut rum, banana liqueur and blackberry brandy. Fill glass with sour mix and orange juice, then top with a dash of grenadine. Garnish with wedges of orange and lime.