14. July 2012
This is our "Ribs with Stick Rum Sauce" recipe we use for dealing with the plentiful, but less than stellar cut of the locally available ribs here in the Bahamas. The rib cut we get here is less meaty and a little more fatty than the ones I typically see in the U.S, but on the upside, the ribs here are usually 3 dollars a pound, which makes them quite a bargain if you can make them edible.
The most important thing to remember with any rib, but Bahamian ribs in particular, is to remove the thin, skin membrane from the back side of the rib slabs before doing anything else.
Over the years we have drifted away from using a commercially available BBQ sauce in favor of our home brew, but truthfully, any sauce here will do.
Meat & Rub:
- 2 (2 lbs) racks baby back pork ribs
- 1 tbsp jerk seasoning blend
- 1 cup dark or spiced rum
- 1 cup brown sugar
- 1/2 cup ketchup
- 1/2 cup dark rum
- 1 tbsp jerk seasoning
- 1 tsp lime zest
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- Rinse and pat ribs dry.
- Remove thin membranes from backs of ribs
- Rub ribs evenly with jerk seasoning.
- Pour rum in a shallow dish or zip-top plastic freezer bag; add ribs, turning to coat.
- Cover or seal, and chill 1 hour, turning occasionally.
- Remove and drain ribs.
- Grill on medium heat (325° to 350°) for 2.5 to 3 hours or in pressure cooker cook for 45 minutes and then turn off stove and let sit under pressure for another 45 minutes
- Ribs will be browned and tender and meat will shrink back from bones.
- Brush ribs with 1/2 cup Sticky Rum BBQ Sauce, and grill 15 minutes.
- Serve with additional sauce.
- Combine ingredients in a small saucepan over medium heat.
- Simmer 5 to 7 minutes or until slightly thickened.
- Remove from heat, and let cool; refrigerate covered.
- Has lasted, sealed in fridge for 2 weeks