Caribbean Rum Ribs from Grilling Magazine -Spring 2010
- Ready In:
- 4hrs 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 14.79 ml salt, Kosher
- 14.79 ml brown sugar, packed
- 7.39 ml dry mustard
- 7.39 ml chili powder
- 2.46 ml garlic powder
- 2.46 ml dried thyme, crushed
- 2.46 ml ground allspice
- 2.46 ml crushed red pepper flakes
- 2.46 ml ground black pepper (set aside 2 1/2 teaspoons of rub mixture)
- 2721.55 g pork back ribs (about 2 racks)
- 78.78 ml mango nectar (see notes)
- 14.79 ml cider vinegar (and reserved rub)
- 118.29 ml onion, chopped (1 medium)
- 14.79 ml vegetable oil
- 236.59 ml barbecue sauce
- 177.44 ml mango nectar
- 59.14 ml spiced rum (Captain Morgan)
- 29.58 ml honey (and reserved rub)
directions
- . 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.
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RECIPE SUBMITTED BY
<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>