Do you love the taste of smoked fall-off-the-bone ribs? Now you can make these Smoky Ribs with Spicy Rum BBQ Sauce at home and be merry.
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Nobody can say that I rush into things. For the most part. I seem to take my darn time to do anything. It’s the only way to explain why I’m posting a recipe now that I started testing two years ago, photographed over a month ago. One excuse I can use (poorly), is that I just came back from a trip.
The good thing about the wait is that you can be confident that this Tender Smoky Ribs with Spicy Rum BBQ Sauce recipe has been very extensively tested and much enjoyed in this home. It’s one of the meat recipes that I am proudest of. You’ll see why.
The idea for this Smoky Ribs with Spicy Rum BBQ Sauce first came to me when I attended a cooking demo by the PuntaCana Golf and Club executive chef. He taught us a few tricks to make fall-off-the-bone ribs. I made a mental note and tried to replicate it at home.
The sauce was my own idea: It’s rich, deep, and the subtle taste of local rum finishes it beautifully.
It took me two years to finally polish the recipe and take pictures, but you’ll see it was worth it. The meat is impossibly tender, gently sweet, lovely smokey and with a kick of spiciness that makes it unforgettable.
And my family enthusiastically approves.
Buen provecho,
Smoky Ribs with Spicy Rum BBQ Sauce Recipe
Ingredients
- 4 lb [1.81 kg] pork ribs
- 1 tablespoon of kosher salt
- 1/2 teaspoon of pepper
- 6 cups of water
- 2 tablespoon of smoke liquid (Affiliate Link)
Sauce
- 1/2 cup of tomato sauce
- 1 cup of rum (see notes)
- 1/2 tablespoon of garlic salt
- 1/2 teaspoon of chili flakes
- 1/4 cup of brown sugar
- 2 tablespoons of vegetable oil (corn, soy or canola)
Instructions
- Heat oven to 200 ºF [95 ºC].
- Season the ribs with salt and pepper. Place on a baking tray with wire rack. Pour water in the tray but stop before it reaches the ribs. Pour the liquid smoke into the water. Cover the tray with aluminum foil as tightly as possible, and roast covered for 4 hours.
- Mix all the ingredients for the marinade.
- Remove the ribs from the oven and uncover. Discard any water left. Paint the ribs on both sides with the sauce.
- Increase heat to 400 ºF [200 ºC]. Return the ribs to the oven (uncovered), and cook for another 20 minutes.
- Remove from the oven and serve with oven-fried potatoes.
Is there a way to thicken the sauce? For some reason mine comes out watery.
Thanks!
It will depend on the consistency of the tomato sauce you use. You can heat it until it gets thicker, if you wish.
Very difficult to fit 4lbs of ribs on the suggested tray without cutting the slab into smaller pieces, even than I had to stack the pieces on the tray
Very difficult to fit 4lbs of ribs on the baking tray without cutting it into pieces, even than you have to almost stack it on the tray.
Which dark sugar do you prefer?
Whichever you have at hand works. 🙂
Should it be white or dark rum?
Please see the notes in the recipe.