These back ribs are really handy finger food to have on any occasion. These are covered in a rum-infused barbecue sauce and have your fingers covered in so much sauce. I love that, I think it should be an aesthetic.
What makes these ribs juicy and tender is slow-coking them in the oven for at least 2 hours. The meat doesn’t have to fall off the bone per say, but it has to be really soft. Hope this becomes the newest favorite in your kitchen like it has been for close to three years.
Ingredients
0.8 kg/1/8 lbs pork back ribs
1 tablespoon salt
1 tablespoon cayenne pepper
1 teaspoon ground or minced ginger
2 tablespoons honey
1 tablespoon garlic powder or minced garlic
Rum barbecue sauce
1 cup barbecue (BBQ) sauce
1 tablespoon honey or brown sugar
4 tablespoons (1/4 cup) gold rum (see notes)
Instructions
- Preheat the oven to 300F/148C.
- Remove the membrane layer coating the backside of the ribs. Use a small, sharp knife to help you peep lit away if it is proving tricky with your hands.
- Mix the spices and honey together and rub it generously over the ribs. Refrigerate the ribs for two hours or more.
- Mix the BBQ sauce with the honey and rum. Cook in a saucepan on medium heat for at least 10 minutes until it gets super-bubbly. Set aside to use for later.
- Wrap the refrigerated marinated ribs tightly in aluminum foil, meaty side up and place on a large lined baking tray.
- Bake the ribs for at least 2 hours, take it out of the oven (leave the stove on) remove the foil and drain the ribs of any sauce around it.
- Brush the ribs with the rum barbecue sauce from step 4 and put the ribs back into the oven. Continue baking for another 10 minutes. Lather with more sauce to your taste.
- Let the ribs rest for about 10 minutes before cutting into it.
Notes
Gold rum is great for this recipe because it is slightly sweeter than light rum. Either one will work for this recipe though.