Craving fall-off-the-bone ribs coated in a luscious, caramelized glaze? Look no further than rum ribs, a tantalizing dish that combines the smoky, savory flavors of ribs with the sweet, aromatic notes of rum. This delectable recipe promises a culinary journey that will satisfy even the most discerning palate. Whether you're a seasoned grill master or a novice cook, this article will guide you through the steps of creating the perfect rum ribs, ensuring a memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY SMOKED RIBS WITH PINEAPPLE RUM GLAZE
Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke.
Provided by Whipper
Categories Pork
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. It seems to go easier by starting at the more narrow end.
- Combine all the dry rub ingredients in a bowl and mix, then rub generously all over the ribs. Place the ribs in large ziplock bag and place in the fridge for 4 hours to marinate.
- Place the wood chips in water to soak for an hour. If using a gas grill, only soak half of the chips, otherwise soak all of them for use on a charcoal grill.
- Prepare the barbecue for indirect grilling by preheating to 225-240°F with only the burner on one side on and the grate above it removed.
- For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two separate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
- For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
- When the smoke starts to billow, place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
- After the ribs have cooked for 1 hour, spray both sides with the pineapple juice in a spray bottle. Spray them again after two hours have passed, then a third time after 3 hours.
- After they've cooked for 3 hours and the third spraying of pineapple juice has had some time to set in a bit, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. This is where the real cooking takes place.
- In the meantime, combine the pineapple rum glaze ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until sauce has reduced to about half and has thickened, then set aside.
- In another pot, start the rib sauce by bringing the pineapple juice, hot sauce and cilantro to a boil, and then reduce to medium heat. Add the remaining sauce ingredients and cook for 13 minutes. Reduce to low and simmer for 10 minutes, or until slightly thickened and then set aside.
- After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil wrap and return them carefully to the grill. At this point, the ribs are extremely tender and can easily fall apart, so you may want to slid them onto the grill from the foil, rather than lift them on.
- Continue to cook for 1 hour, hence the term '3-2-1' (hours). Baste the ribs frequently with the rum glaze during this last hour.
- Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again, and will be much easier to handle) and let them rest for 10 minutes. Serve with the rib dipping sauce.
Nutrition Facts : Calories 1575.4, Fat 92.4, SaturatedFat 33.6, Cholesterol 379.7, Sodium 2273.3, Carbohydrate 67.9, Fiber 4.2, Sugar 51.1, Protein 105.2
RUM-GLAZED RIBS
This is not your usually barbecue sauce on the ribs. The tomato sauce is sweetened with honey and flavored with rum and everyone loves it. My husband likes to make them the day ahead. then just reheat them. This recipe is also good with the small ribs. I put them in a crock pot and serve them as an appetizer.-Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place ribs in two ungreased 13-in. x 9-in. baking pans, bone side down. Cover and bake at 350° for 1-1/2 to 2 hours or until meat is tender., Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened., Drain ribs and discard cooking liquid. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Brush half of the sauce over ribs. Grill ribs, covered, over medium heat for 15-25 minutes or until browned, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 1133 calories, Fat 64g fat (23g saturated fat), Cholesterol 255mg cholesterol, Sodium 771mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 1g fiber), Protein 63g protein.
RUM RIBS
Make and share this Rum Ribs recipe from Food.com.
Provided by Rhondas Sis
Categories Pork
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil.
- Bake at 350°F (180°C) for 45 minutes. Unwrap ribs and pour off drippings.
- Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.
RIB KICKIN' RUM RIBS
Make and share this Rib Kickin' Rum Ribs recipe from Food.com.
Provided by Its all good
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a sauce pan and warm on stove.
- Do not simmer or boil: warm only.
- Place ribs on grill.
- I use a drip pan under my ribs filled with water to keep the ribs moist.
- Cook over medium flame for 1 1/2 hours.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to grill and cook for 30 minutes.
- Oven cooking: Place ribs in a pan and foil the top.
- Cook at 350 degrees for 1 1/2 hour.
- Remove from oven.
- Generously baste the ribs with the marinade and sit at room temperature for 1 hour.
- Return to oven (no foil) and bake for 30 minutes.
Tips:
- Choose high-quality pork ribs. Look for ribs that are meaty and have a good amount of marbling.
- Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will also make them more tender.
- Use a flavorful rub. The rub is what will give the ribs their flavor, so make sure to use a rub that you like. There are many different recipes for rubs available online.
- Cook the ribs low and slow. The best way to cook ribs is to cook them low and slow. This will help the ribs to become tender and fall off the bone.
- Baste the ribs regularly. Basting the ribs will help to keep them moist and flavorful.
- Let the ribs rest before serving. Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the ribs.
Conclusion:
Rum ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make rum ribs that are sure to impress your friends and family. So what are you waiting for? Try out this rum ribs recipe today!
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