Rum Ribs
Indulge in the rich, smoky decadence of Rum Ribs—a show-stopping dish that combines tender, fall-off-the-bone baby back ribs with a luscious, caramelized rum glaze. This recipe takes your ribs to the next level with a flavor-packed blend of dark rum, brown sugar, garlic, and a medley of bold condiments, creating a sticky-sweet coating with just a hint of smokiness and spice. Slow-roasted to perfection, these ribs are then basted and baked at a high temperature to lock in that irresistible, glossy finish. Perfect for backyard barbecues, game day gatherings, or a cozy dinner with loved ones, these oven-baked ribs are guaranteed to be a crowd-pleaser. Serve them warm, with extra glaze for dipping, for a finger-licking, melt-in-your-mouth experience. Whether you're new to ribs or a seasoned pitmaster, this easy-to-follow recipe ensures restaurant-quality results right in your kitchen!
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 1 cup Dark rum
- 1 cup Brown sugar
- 1 cup Tomato ketchup
- 2 tablespoons Soy sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Honey
Instructions
Preheat your oven to 300°F (150°C).
Place the baby back ribs on a large baking sheet lined with foil. Pat them dry with paper towels.
In a small bowl, combine paprika, black pepper, and salt. Rub this spice mixture all over the ribs.
Tightly cover the ribs with aluminum foil and bake in the preheated oven for 2.5 hours.
While the ribs are baking, prepare the rum glaze. In a medium saucepan, combine dark rum, brown sugar, ketchup, soy sauce, apple cider vinegar, Worcestershire sauce, minced garlic, olive oil, and honey.
Heat the saucepan over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the glaze thickens. Remove from heat and set aside.
After 2.5 hours, remove the ribs from the oven and carefully uncover them. Brush the ribs generously with the rum glaze.
Increase the oven temperature to 400°F (200°C). Return the ribs to the oven, uncovered, and bake for an additional 20 minutes, basting with more glaze halfway through, until the ribs are caramelized and sticky.
Remove the ribs from the oven and let them rest for 10 minutes before slicing.
Serve warm with any remaining glaze on the side for dipping, and enjoy!
Nutrition Facts
Calories |
6794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.1 g | 468% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 9982 mg | 434% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 314.2 g | ||
| Protein | 364.9 g | 730% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 983 mg | 76% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4908 mg | 104% | |
*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.
