Rib Kickin Rum Ribs Recipes

BARBECUE RUM RIBS

Steps:

• 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.

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.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

RIB KICKIN' RUM RIBS

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.

RIBS WITH A KICK

Steps:

• In a large saucepan, saute onions in butter until tender. Add garlic, cook 1 minute longer. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat. , In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs. , Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until tender. , Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved 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.

RUM RIBS

Steps:

• Bake ribs in the oven at 350F for 1 1/2 hours. Drain oil and return ribs to roasting pan.
• In a saucepan, mix together brown sugar, barbecue sauce, dry mustard, cinnamon, ketchup, soy sauce, garlic and pepper. Heat until almost boiling.
• Add cornstarch to rum to thicken, then add to saucepan mixture. heat thoroughly until thickened and almost boiling.
• Pour mixture over ribs, cover, and return to oven for another 1 1/2 hours, but at 250°F
• Makes 4-6 servings.

FALL-OFF-THE-BONE STICKY BARBECUE RIBS

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

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.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.