Spare Ribs cooked in Ron

[curoswiss]

I kept the seasoning to a minimum because I wanted to see how much of the true flavor of the Ron would transfer through.

Marinated in 1 Cup of Mount Gay Extra Old for about 3hrs.

I lightly Seasoned the Ribs with Oregano, Celery Salt a Freshly ground black pepper.

Placed in a covered roasting pan with the rum I let it cook for 45 minutes covered at 350.

Separately I roasted diced garlic with real unsalted butter. Once this was constant I added 1/4 cup of Mount Gay Extra Old and cooked for about 5 minutes.

After the 45 minutes with the cover removed I switched the oven to Broil and basted the top of the ribs with the Ron sauce. I did this at least 6 times over a 20 minute period.

The taste was fantastic, moist, juicy and crisp on the top. But most importantly you could clearly taste the Mount Gay Extra Old. Wife said it was a hit and even my daughter and niece said they were so delicious.

Cheers!

[RonJames]

This sounds good. You must have been in good standing with the wife, cooking and such a delicious meal. Keep the good stuff coming.

[KVH64]

I might have to try this next time I cook up some babyback ribs on the grill.

Normally I use a dry rub, then wrap in alum foil. Let sit overnight in the fridge.
Then slow cook them on a charcoal grill for about 4 hours with indirect heat. Then unwrap and cook for about another hour or until done.

I could substitute rum for/with the dry rub. Then baste the ribs after unwrapping with more rum..... Mmmmmmmmmmm ribs!

Anyone know a good rum/bbq sauce recipe??glass.gif

[Gray]

Wow! That sounds, and looks, absolutely delicious. I think I know what I'm doing for dinner this Saturday.

KVH64, I've used this recipe (http://allrecipes.com/Recipe/Absolutely-Awesome-BBQ-Sauce/Detail.aspx) before and was pretty pleased with it.

[curoswiss]

I lived for about 6 months in Lake City (Near Seattle) about 8 or 9 years ago while working at a Restaurant called Reids Pits BBQ. I thought I knew what good BBQ was as I grew up on a Cattle farm in Northern Saskatchewan. However the Memphis style BBQ (slow cooked 12ish hrs) and 'only' rubbed is..... amazing.... But I'm glad you liked my Ribs.....

Remember drink the same Run as to what you are marinating with...

That's the trick... party2.gif

[Gray]

I'm a big fan of no sauce on my BBQ, but a few years ago I got in the habit of putting BBQ sauce on my hamburgers (sadly, it was an attempt at masking the flavor of meat that was starting to turn) instead of ketchup and now I'm always looking for flavors I haven't tried.