California Baby Back Ribs

The pineapple rum and molasses give these juicy baby backs a distinctive Caribbean touch that is perfect for summer entertaining.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 2 hrs
  • Grill: 1 hr 15 mins

California Baby Back Ribs

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. Combine brown sugar, paprika, garlic powder, pepper, salt, and cumin together in a small bowl. Rub mixture into ribs. Cover and chill for 2 to 24 hours.
  2. Prepare grill for indirect grilling. Test for medium heat above the drip pan.
  3. Place ribs, bone sides down, on the lightly oiled rack of the grill directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted into the thickest portion of the ribs registers 160 degree F.
  4. Meanwhile, for sauce, heat oil in a saucepan. Cook and stir onion and garlic for 5 minutes or until tender. Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar, dry mustard, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes or until reduced to 1-1/2 cups, stirring occasionally.
  5. To serve, cut ribs into six portions. Spoon sauce over ribs. Makes 6 servings.
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Nutrition Facts (California Baby Back Ribs)

  • Per serving:
  • 467 kcal ,
  • 21 g fat
  • (7 g sat. fat ,
  • 84 mg chol. ,
  • 904 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 36 g pro.
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