Sweet, rich, and a little bit tangy, these succulent baby back ribs sing with the flavors of the Caribbean. Serve alongside a fresh corn and pepper salad, or with your favorite sautéed greens.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For rub, in bowl, stir together brown sugar, paprika, garlic powder, pepper, salt, and cumin. Sprinkle over both sides of ribs; rub in with fingers. Cover; chill for 2 to 24 hours.

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  • For charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place ribs, bone sides down, on lightly oiled grill rack over drip pan. Cover; grill 1-1/2 to 1-3/4 hours or until ribs are tender. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan. Grill as above.)

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  • Meanwhile, for sauce, heat oil in saucepan over medium heat. Cook and stir onion and garlic in hot oil 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, 20 minutes or until sauce is reduced to 1-1/2 cups, stirring occasionally.

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  • To serve, cut ribs into six portions or individual ribs. Spoon sauce over ribs. Makes 6 servings.

Nutrition Facts

467 calories; total fat 21g; cholesterol 84mg; sodium 904mg; carbohydrates 25g; fiber 2g; protein 36g.

Reviews (1)

14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
05/18/2018
Nice try. The picture, the recipe and the cooking instructions can't be passed up. The size of that portion doesn't even come close to my desire for a better life. A bib along with several heavy duty napkins have to go along with them too. (Self Defense)