by tasty traveler
15. June 2010 02:54
Enjoy the extra depth of flavor the rum brings to these spareribs. Cook the ribs in the oven the day before and then grill them for a quick dinner the next evening.
Ingredients:
4 pounds pork spareribs
¾ cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup rum Use a darker aged rum such as Zacapa or English Harbour for the absolute richest flavor.
½ cup chile sauce or salsa
3 cloves garlic, crushed
1 teaspoon dry mustard
1 teaspoon cayenne pepper
freshly ground black pepper
Directions:
1. Preheat oven to 325 degrees F. Cut spareribs into serving size portions, wrap in double thickness of
foil, and bake for 2 ½ hours. Unwrap, and drain drippings. Place ribs in a large roasting pan.
2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce,
garlic, mustard, cayenne pepper and black pepper. Coat ribs with sauce and marinate at room
temperature for 1 hour, or refrigerate overnight.
3. Preheat grill for medium heat. Position grate four inches above heat source.
4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Tip: Wine Pairing: You’ll love an Italian Barbera with this. The berry and chocolate
notes of the wine will elevate this traditional grilled fare to a whole new level. Try the
90pt Wine Spectator Paolo Scavino Barbera d’Alba 2008.
Rummed-up Ribs.pdf (118.45 kb)
