Barbecue Ribs with Spiced Rum Pineapple Sauce
Are you ready for the best ever barbecue ribs? These super tender, barbecue ribs are glazed in the most delicious spiced rum pineapple sauce. Note: with one rack of ribs, you'll most likely have extra sauce. This can be reserved for barbecue chicken or other meat. Just make sure not to contaminate your sauce by inserting the brush.
Servings: 6 servings
- 1 rack of baby back pork ribs
- 1 cup ketchup
- 3/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 1 cup crushed pineapple with juice
- 2 tbsp spiced rum
- 1 tbs Dijon mustard
- 2 cloves garlic
- 1 tbs Worcestershire sauce (ensure that it's gluten-free)
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ginger
- 1/4 tsp cayenne
In a medium-sized pot over medium heat, stir together the ketchup, maple syrup and molasses. Keep at a low simmer for 2-3 minutes.
While your pot is simmering, add the remaining ingredients into a high-powered blender and blend until smooth. Add the blender ingredients to the simmering pot and stir for 3-4 minutes more. Then turn off the heat.
To prepare the ribs, line a large baking sheet with aluminum foil (enough to wrap the ribs).
Take 3/4 cup of the sauce and mix with an equal amount of water. Pour this evenly around the ribs, then lightly wrap the foil around them.
Place the ribs in a 275 degree oven for 3 hours. This process steams the meat, making it tender while infusing it with flavor.
After the ribs have finished cooking, remove from the oven. Using tongs, place on a large platter to carry to your grill.
Heat the grill to medium-high heat. Use the remaining sauce to generously brush both sides of the ribs.
Place the ribs on the grill and cook for 3-4 minutes each side. Serve immediately.
Calories: 374kcal | Carbohydrates: 63g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 857mg | Potassium: 678mg | Fiber: 1g | Sugar: 57g | Vitamin A: 295IU | Vitamin C: 11.2mg | Calcium: 114mg | Iron: 1.7mg