Good morning, everybody…
It’s “National Greasy Food Day,” today. Uh….No.Here’s a recipe I’ve been looking for an excuse to post. Make these once, and I guarantee you’ll make them again.Fingers are permitted, indeed they are encouraged!!
RUM RIBS (From the Vancouver Sun Wednesday, April 5, 1989) The recipe appears as written. I’ve written some notes below. (Everybody I’ve given this recipe to makes it my way. They’ve also passed it on to at least one other person; it’s that good.)
4 lbs. (2 kg.) spareribs1 cup ( 250 ml) brown sugar½ cup (125 ml) chili sauce¼ cup (50 ml) ketchup½ cup (125 ml) dark rum¼ cup (50 ml) soy sauce1 tablespoon (15 ml) Worcestershire sauce1 teaspoon (5 ml) dry mustard2 garlic cloves, crushed⅛ teaspoon (1 ml) black pepper
Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil. Bake at 350° Fahrenheit (180° Celsius) for 45 minutes. Unwrap ribs (discard foil) and pour off drippings.
Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 1½ hours or until meat is tender, turning ribs occasionally and basting with remaining sauce. Makes five or six servings. Notes from me: A clove of garlic is one segment of a garlic bulb.
TRICKS LEARNED FROM COOKING RUM RIBS
1) Getting the fat off the ribs in the first baking is important. If you don’t think there’s enough melted off, bake them a little longer. It’s almost impossible to overcook this recipe.
2) Use Heinz chili sauce, or else the ribs will be way too hot.
3) Different rums will give different flavours but don’t use spiced rums or the ribs will be almost inedible.
4) I don’t baste! Double the sauce or halve the ribs, and pour all the sauce into the roaster. There’s no need to turn them either. (The time remains the same.)
Don’t drink the rest of the rum until after you have the ribs cut!! :-)