RUM AND COLA RIBS
Enjoy some al fresco cooking with these summery and unusual rum and cola ribs. Marinate a day in advance for extra flavour. The marinated ribs can be packed into a freezer bag and frozen for up to 1 month. Allow to defrost before cooking.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lay the ribs in a pan of cold water, place on the stovetop and bring to the boil. Reduce the heat and simmer the ribs for about 30 mins, or until they are tender.
- Drain the ribs, rinse them under cold running water to cool quickly, then drain well and place in a bowl.
- To make the marinade, put all the ingredients except the rum in a saucepan, place on a low heat and stir until the sugar has melted. Increase the heat and bring the sauce up to a simmer and cook until the volume has reduced by about half. Remove the pan from the heat, stir in the rum, and leave the sauce to cool.
- Pour the cold sauce over the ribs and stir them to ensure they are well coated. Cover the bowl and leave to marinate overnight (or a couple of days) stirring the ribs a couple of times if possible.
- Lift the ribs out of the marinade and cook them on a hot grill for 10-15 mins, turning them occasionally until they are heated through.
- Any extra marinade can be brushed over the ribs during cooking.
- Serve immediately with tomato ketchup as a dipping sauce.
Nutrition Facts : Calories 872, Fat 70, SaturatedFat 28.9, Cholesterol 165.6, Sodium 248.4, Carbohydrate 19.9, Fiber 0.1, Sugar 18.6, Protein 36
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