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Caribbean Rum Ribs

Makes: 4 to 6 servings
Prep 15 mins Grill 4 hrs 20 mins Soak 1 hr
Caribbean Rum Ribs
Ingredients
  • 6 - 8  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

Yield: Makes 2 cups.
Cook 20 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 947,
  • Fat, total (g) 69,
  • chol. (mg) 228,
  • sat. fat (g) 25,
  • carb. (g) 33,
  • Monosaturated fat (g) 31,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 1,
  • sugar (g) 26,
  • pro. (g) 46,
  • vit. A (IU) 729,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1653,
  • Potassium (mg) 809,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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