RUM RIBS
Make and share this Rum Ribs recipe from Food.com.
Provided by Rhondas Sis
Categories Pork
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 10
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.
RIB KICKIN' RUM RIBS
Make and share this Rib Kickin' Rum Ribs recipe from Food.com.
Provided by Its all good
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a sauce pan and warm on stove.
- Do not simmer or boil: warm only.
- Place ribs on grill.
- I use a drip pan under my ribs filled with water to keep the ribs moist.
- Cook over medium flame for 1 1/2 hours.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to grill and cook for 30 minutes.
- Oven cooking: Place ribs in a pan and foil the top.
- Cook at 350 degrees for 1 1/2 hour.
- Remove from oven.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to oven (no foil) and bake for 30 minutes.
CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010
This recipe was so different we had to try it - Turned out so great we want to share it! Sweet with a Kick - or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find "mango nectar" - so I used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky "juice" .
Provided by lesliecoy
Categories Pork
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1396, Fat 110.4, SaturatedFat 40, Cholesterol 367.4, Sodium 1851.3, Carbohydrate 15.9, Fiber 1.2, Sugar 10.4, Protein 74.4
CARIBBEAN BEEF SHORT RIBS
This is a fantastic change of pace from a typical slow-cooker stew. Its combination of flavors-short ribs, rum and fruit- makes it feel like an exotic Caribbean dish. Make sure to leave the mangoes and pineapple on top of the beef, instead of stirring them in, so that their color will stay bright yellow. When removing the mixture from the slow cooker, take out the fruit first and place in a separate bowl from the meat to avoid coating them with the with brown sauce. I like to also serve it with rice.-Loanne Chiu, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 6h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.
Nutrition Facts : Calories 450 calories, Fat 20g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 1004mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 26g protein.
RUM RIBS
This is another fantastic Canadian Maritime Recipe!! It won second place in the recipe contest, it's so Deliciosu!!
Provided by Chef mariajane
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1644.8, Fat 56.1, SaturatedFat 19.5, Cholesterol 487.3, Sodium 1918.8, Carbohydrate 81.5, Fiber 2, Sugar 59, Protein 171.9
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CARIBBEAN RUM RIBS - BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 947 per servingTotal Time 15 mins
- For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.
- Meanwhile, for rub, in a small bowl combine salt, brown sugar, dry mustard, chili powder, garlic powder, thyme, allspice, 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 for 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 Caribbean Sauce.
- Prepare smoker. Add 4 to 6 of the drained wood chunks to smoker.* Place ribs on top and middle racks of smoker. Cover and smoke at 225°F to 250°F for 3-1/2 hours, brushing with mop sauce after 2 to 3 hours.
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