Dark & Stormy Ribs

A Dark & Stormy - ginger beer and Black Seal rum - is my favorite cocktail. This recipe was featured in Food & Wine, from the Presidio Social Club in San Francisco.

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 1⁄4 cup kosher salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 1  teaspoon crushed red pepper flakes
• 2  tablespoons granulated sugar
• 2  baby back rib racks (3 1/2 pounds)
• 2  cups ginger beer (16 ounces)
• 1  cup dark rum
• 1⁄2 cup  lightly packed dark brown sugar
• 2  tablespoons soy sauce

Directions

1. In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar.
2. On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours.
3. Preheat the oven to 300°.
4. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce.
5. Add the ribs and cover the pan tightly with foil.
6. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking.
7. Light a grill or preheat the broiler.
8. Transfer the ribs to a cutting board; reserve the cooking liquid.
9. Cut the racks into individual ribs.
10. Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes.
11. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.