“Rum and Coke” Ribs
These ribs begin with being more or less braised in cola until perfectly moist and tender and then finished with a Caribbean style spiced Captain Morgan and Coke BBQ sauce.
Ingredients:
2 each Racks of baby back ribs
Spice Rub:
1 ½ tsp. Thyme
1 ½ tsp. Allspice ground
¾ tsp. Black Pepper
¼ tsp. Cinnamon ground
1/8 tsp. Cloves ground
1 ½ tsp. Smoked Paprika
½ tsp. Sea Salt
½ tsp. Crushed red pepper flakes
2 tsp. Chipotle chili powder
1 T. Garlic Powder
3 T. Brown Sugar
Braising liquid:
1 liter Cola
1 each Garlic clove crushed
1 small Onion Diced
2 each Carrots Diced
½ tsp. Sea Salt
Spiced Rum BBQ Sauce:
2 C. Coke Cola
1 C. Dark Spiced Rum
1 ¾ C. Ketchup
3 T. Worcestershire Sauce
3 T. Cider Vinegar
1 tsp. Dijon
3 T. Dark Brown Sugar
½ tsp. Onion Powder
½ tsp. Garlic Powder
1 tsp. Salt
½ tsp. Chipotle Powder
1 T. Soy Sauce
1 each Lime (Juice and zest)
Preparation:
Spice Rub: Combine all ingredients of the spice rub. Before seasoning the rib remove the membrane. Turn the rib over so that the curved bones are facing up. It is easiest to us a small knife to get between the membrane and the meat between the bones, make a pocket large enough to get you finger in. You can then using your hands pull the membrane away from the meat and bones. Now generously apply the spice rub to both sides of the ribs and rub in. Cover and refrigerate for a minimum of 2 hours over night would be best.
Ribs: After ribs have had time for the spice rub to penetrate, place them into zip-top or vacuum seal bags along with the ingredients of the braising liquid. Make sure there is enough of the cola to completely submerge the ribs. Seal bags and place into Thermodyne set at 194 degrees. Cook for 5 hours.
BBQ Sauce: Place cola in sauce pan over medium heat and simmer until reduced by approximately half. Remove from heat source and add rum, return to heat (careful not to ignite the rum) and continue to simmer until reduced by half again. Add remaining ingredients except for the lime juice and zest. Cook over medium-low heat for 5 minutes then set aside to cool. Add lime juice and the zest and stir to combine.
When ribs are finished remove from bags and drain. They can be refrigerated for several days at this point. When ready for service they can be finished in the oven, or under a broiler, or on the grill. Simply brush with Morgan and Coke BBQ sauce and cook, I prefer to apply several thin layers by cooking for a few minutes and letting the sauce caramelize and then brushing on another layer. Enjoy!
Posted in: Cooking Tips & Recipes