Rib Kickin Rum Ribs Recipes

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.

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.

Steps:

• Preheat over to 300 degrees F.
• Mix the rub ingredients together well in a small bowl.
• Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
• Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

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.

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.

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.

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.

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

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.