Now that Lent is over and the joyous season has begun, it's time to try out a few yummy recipes! Here is one called
Rum Ribs, and it is the best rib recipe I've ever tried. The secret to their tenderness is the way you pre-bake them, covered in foil, at 325 degrees prior to putting the sauce on them. The best rum to use is Appleton Estate Jamaican Rum. The recipe doubles easily for larger crowds. Serve these with stuffed baked potatoes, fresh asparagus, and a Caesar salad for a great meal.
Rum Ribs
1 cup brown sugar
½ chilli sauce
¼ cup ketchup
½ cup dark rum
¼ soy sauce
1 tbsp Worcestershire sauce
1 tsp dry mustard
2 cloves garlic minced
About 3 lbs of pork baby back or spare ribs
Cut up ribs and place in a pan covered with tin foil. Bake 325 degrees for an hour and a half. Remove from pan, drain juices and return to pan. Cover with sauce and bake 350 degrees for 45 minutes, basting often. Serves 4.
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7 comments:
i don't mind this, just subtract the rum, and the garlic!
Can you pass me the mop PG?!
I have left a puddle of drool on the floor!
FYI- the last recipe you posted (salad) was AWESOME!
Marilena, this is not the recipe for you, then. The rum is what makes it really good an distinct.
Karin, thanks! This recipe came from my sister. She served it last year on Good Friday (she is Protestant), and I had to forgo the ribs! She didn't understand how I could do that, but she did give me the recipe, which I made for her when she visited a few months ago.
If you add a little water and a bay leaf when you are baking the ribs, they come out extra tender. I worked at a restaurant that had ribs as a specialty and they baked a roaster full of racks of ribs for 3 hours, then grilled them and brushed them with their own special sauce. Deeee-licious!
Shirley, I will make them for you when you come in June. We'll try your bay leaf method. And then we'll use up the left over rum out on the patio in the form of some Jamaican iced drink....
Excellent plan!
Just picked up cooking again! This sounds fabulous. Although I will probably add more garlic - there is never enough garlic.
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