CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010

Caribbean Rum Ribs from Grilling Magazine -Spring 2010 image

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

Ingredients

1 tablespoon salt, Kosher
1 tablespoon brown sugar, packed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper (set aside 2 1/2 teaspoons of rub mixture)
6 lbs pork back ribs (about 2 racks)
1/3 cup mango nectar (see notes)
1 tablespoon cider vinegar (and reserved rub)
1/2 cup onion, chopped (1 medium)
1 tablespoon vegetable oil
1 cup barbecue sauce
3/4 cup mango nectar
1/4 cup spiced rum (Captain Morgan)
2 tablespoons honey (and reserved rub)

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.