Rib Kickin Rum Ribs
Get ready to unleash bold, smoky flavors with these irresistible Rib Kickin Rum Ribs! Perfectly tender pork baby back ribs are slow-cooked to perfection, then elevated with a rich and sticky glaze made from dark rum, brown sugar, honey, and a touch of tangy apple cider vinegar. Seasoned with a savory rub featuring smoked paprika, garlic, and onion powders, these ribs pack a punch of flavor in every bite. Whether finished in the oven or on the grill, the caramelized glaze creates a finger-licking-good crust that will have everyone coming back for seconds. Ideal for weekend barbecues or cozy dinners, these ribs deliver maximum flavor with minimal effort. Prepare to wow your taste buds and your guests with this standout recipe!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cup Dark rum
- 0.75 cup Brown sugar
- 0.25 cup Honey
- 0.5 cup Ketchup
- 2 tablespoons Soy sauce
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 275°F (135°C).
Prepare the ribs by removing the silver membrane from the back of each rack. Rinse and pat them dry with paper towels.
Rub olive oil evenly over the ribs, then sprinkle with a mixture of smoked paprika, garlic powder, onion powder, salt, and black pepper. Ensure the rub coats all sides evenly.
Place the ribs on a baking sheet lined with foil and cover them tightly with another sheet of foil to lock in moisture while baking.
Bake the ribs in the preheated oven for 2.5 hours, or until tender and easily pierced with a fork.
While the ribs are baking, prepare the rum glaze. In a medium saucepan, combine dark rum, brown sugar, honey, ketchup, soy sauce, apple cider vinegar, and water.
Simmer the glaze over medium heat for about 15-20 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Once the ribs are cooked, remove them from the oven and discard the top foil sheet.
Brush the ribs generously with the rum glaze on both sides.
Increase the oven temperature to 425°F (220°C) or preheat a grill to medium-high heat if grilling.
Return the ribs to the oven or place them on the grill. Cook for an additional 10-15 minutes, brushing with more glaze every 5 minutes, until the glaze caramelizes and forms a sticky, flavorful crust.
Remove the ribs from the oven or grill, let them rest for 5 minutes, then slice between the bones and serve hot. Add any remaining glaze as a dipping sauce for extra flavor.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 65.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
