Rum Ribs Recipes

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.

RUM-GLAZED RIBS

Steps:

• Place ribs in two ungreased 13-in. x 9-in. baking pans, bone side down. Cover and bake at 350° for 1-1/2 to 2 hours or until meat is tender., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., Drain ribs and discard cooking liquid. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Brush half of the sauce over ribs. Grill ribs, covered, over medium heat for 15-25 minutes or until browned, turning and basting occasionally with remaining sauce.

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.

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 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.

BARBECUE RIBS

Steps:

• Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
• Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
• Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
• Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
• Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
• Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
• Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
• Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

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.