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.
| Lee en Español | Jump to Recipe |
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.
About this recipe
The idea for this Smoky Ribs with Spicy Rum BBQ Sauce first came to me when I attended a cooking demo by Santiago Salamanca, 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, perfectly smokey, and with a kick of spiciness that makes it unforgettable.
And my family enthusiastically approves.
Buen provecho,
[Recipe + Video] Smoky Ribs with Spicy Rum BBQ Sauce
Ingredients
- 4 lb pork ribs, [1.81 kg]
- 1 tablespoon of kosher salt
- ½ teaspoon of pepper
- 6 cups of water
- 2 tablespoon of smoke liquid, (Affiliate Link)
Spicy Rum BBQ Sauce
- ½ cup of tomato sauce
- ½ tablespoon of garlic salt
- ½ teaspoon of chili flakes
- ¼ cup of brown sugar
- 1 cup of rum, (see notes)
- 2 tablespoons smoke liquid, (optional)
- 2 tablespoons of vegetable oil
Instructions
Cooking the ribs: Heat oven to 225 ºF [107 ºC].Season the ribs with salt and pepper. Place on a baking tray with wire rack (Amazon affiliate link). 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. The ribs should be cooked in the steam generated by the water.-
Making the sauce: Mix all the ingredients for the sauce. It should be a thick sauce, but if it turns out to liquid (it depends on the tomato sauce you use), heat over medium heat to reduce to desired consistency stirring constantly to prevent it from sticking and burning.
-
Brushing with sauce: Remove the ribs from the oven and uncover. Discard any water left. Paint the ribs on both sides with the sauce. Save any sauce left for serving.
-
Roasting or grilling: To cook in the broiler, cook ribs uncovered at maximum temperature for 5 minutes, or until sauce caramelizes and begins to brown.To cook on the BBQ, cook at the maximum temperature on both sides for 3-5 minutes, or until the sauce caramelizes and begins to brown.
-
Serve and store: You can do the first two steps in advance and leave the ribs wrapped in aluminum foil (refrigerate when the meat cools to room temperature if you do not plan to serve within an hour). Continue with the next steps when it is time to serve.Serve with oven-fried potatoes.
When you place ribs on rack, do you place rack of ribs or do I have to cut them into individuals?
Is there a way to thicken the sauce? For some reason mine comes out watery.
Thanks!
Muy buena la receta, no puse el humo pero quedaron de pelicula.