The two secrets in succulent tender tasting ribs is in the cooking and a tasty sauce. I like doing them in a rack style, which is easier for basting and less fatty than cooked in a sauce.
Great weekend food to serve with warm toasted garlic bread and veggies. 🙂
The sauce has a sweet spicy barbecue taste, and a great flavour from the rum, that makes the ribs….oh soooo delicious.
Baste regularly to keep them moist.
Barbecue Sauce Ingredients
The rum island tastes comes from Jamaican jerk spice, scotch bonnet sauce and appleton reserve rum! Gives it that added spicy Caribbean flavour!!
1/2 bottle garlic barbecue sauce
2 tblsp brown sugar
1 tsp garlic all plus spice
1 tsp fresh thyme
1 tsp fresh oregano
1/2 tsp black pepper
1 tsp Jamaica jerk spice
1 tsp scotch bonnet sauce
1 tbsp garlic herb liquid seasoning ( Culinary Seasonings )
2 dashes worchestshire sauce
Appleton Reserve Rum ( amount of rum is optional ,,, your choice ) 🙂
Mix ingredients together in a bowl.
3 cloves garlic
1 stalk celery
Saute in a skillet with olive oil, then add to sauce. While you are cooking the vegetables you can place your racks of ribs in a roasting pan, uncovered in oven heated to 350 degress and braise ribs to seal in the juices. Approximately 15 minutes.
Remove from oven and brush sauce on ribs, cover and return to oven. Baste regularly turning the ribs and adding more sauce each time. Roast covered for 1 hour and uncovered for another 1/2 hour.
Total time should be between 1 1/2 – 2 hours. The slow cooking time adds to the tenderness of the ribs.
Serve with chicken wings and celery and carrot sticks with a ranch dressing. Use any left over sauce for dipping.
Serves 4 . Pair with a merlot of shiraz of your choice.