Caribbean Rum Ribs

Caribbean Rum Ribs + enlarge image
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3 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
15 mins
Grill:
4 hrs 20 mins
Soak:
1 hr
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Caribbean Rum Ribs

Ingredients
6
cherry, apple, or hickory wood chunks
1
tablespoon kosher salt
1
tablespoon packed brown sugar
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 ground cumin
1/2
teaspoon crushed red pepper
1/2
teaspoon ground black pepper
2
racks pork loin back ribs (about 6 pounds total)
1/3
cup mango nectar
1
tablespoon cider vinegar
1
recipe Caribbean Sauce

Directions

  1. For at least 1 hour before smoke-cooking, soak wood chunks in enough water to cover. Drain before using.
  2. 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.
  3. 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.
  4. 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 degrees F to 250 degrees F for 3-1/2 hours, brushing with mop sauce after 2 to 3 hours.
  5. 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, it should bend in the middle and the meat should tear easily.)
  6. Unwrap ribs and return to smoker. Cover and smoke about 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving. Pass the remaining sauce.

From the Test Kitchen

*Tip:

If only a small amount of smoke comes through the top vent, add another 1 or 2 drained wood chunks.

Caribbean Sauce

Ingredients

1/2
cup chopped onion (1 medium)
1
tablespoon vegetable oil
1
cup bottled barbecue sauce
3/4
cup mango nectar
1/4
cup rum
2
tablespoons honey
2
tablespoons reserved rub

Directions

  1. In a medium saucepan, cook onion in hot vegetable oil over medium heat until tender. Stir in barbecue sauce, mango nectar, rum, honey, and the reserved rub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency.

Nutrition Facts

(Caribbean Rum Ribs)
    Per serving:
  • 947 kcal cal.,
  • 69 g fat
  • (25 g sat. fat,
  • 6 g polyunsaturated fat,
  • 31 g monounsatured fat),
  • 228 mg chol.,
  • 1653 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 26 g sugar,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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