Wednesday, May 25, 2011

BBQ Pork Ribs with Sweet Rum Glaze, Rio Samba Rose

Just in time for Memorial Day, here's one of my favorite recipes. Hope you enjoy it, too! 

Easy Barbecued Pork Ribs
with Sweet Rum Glaze

Serves 4

4 lbs. pork ribs (St. Louis or Baby Back) trimmed of silver skin on underside
½ c. light brown sugar
½ c. dark brown sugar
¼ c. ketchup (use store brand)
¼ c. low-sodium soy sauce (use store brand) 
¼ c. Worcestershire Sauce (use store brand) 
¼ c. dark rum (you can substitute beef broth and it will be good, but different) 
½ c. bottled chile sauce (the kind you find stocked on the shelf with ketchup-use store brand)
2 cloves garlic, pressed
1 tsp. dry mustard
1 tsp. coarse-ground black pepper
Salt & Pepper

Cut spareribs into serving size portions and place, rib side down, onto foil-covered baking pan.
Season lightly with salt and pepper and cover tightly with aluminum foil. Bake at 350 degrees for
1 ½ hours. Unwrap and drain drippings.

Mix together the remaining ingredients in a saucepan and bring to a boil. Lower heat and simmer until sugars are dissolved. Cool sauce. Coat ribs with sauce and refrigerate reserved sauce separately. Marinate ribs at room temperature for one hour or in the refrigerator up to 24 hours.

Preheat gas grill to medium-low and finish ribs on grill (or under broiler), basting with sauce and turning frequently, until hot and sauce is caramelized. Watch carefully because if you don’t the sauce will burn. Serve extra sauce on the side.

Make ahead: Make ribs as above, cool, wrap in heavy duty foil and refrigerate. Heat in 350 degree oven for 20-30 minutes or until heated through.

Chef’s Note: I usually double the sauce. If you have any leftover you can freeze it for next time. It’s also great on beef ribs and hamburgers!

Here is the first bud on my Rio Samba rose that I planted just this spring. No matter what the description says, this rose does have a wonderful aroma.

Rio Samba Rosebud in the Rain
My Rio Samba Rose
  For more information on the Rio Samba Rose, click HERE.

With love, from me to you!

No comments: