Wednesday, January 14, 2015

Glazed Ribs & Rum

Prep : 1-1/2 hours           Broil : 15 minutes

6 pounds pork spareribs , cut into serving size pieces
2 cans (8 ounces each) tomato sauce
1 cup dark rum
1 cup honey
1 cup red wine vinegar
1 small onion , finely chopped
1 tablespoon Worcestershire sauce
2 garlic cloves , minced
1/2 teaspoon salt
1/2 teaspoon pepper

1 . Place ribs in two ungreased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 to 2 hours or until meat is tender .

2 . Meanwhile , in a large saucepan , combine the remaining ingredients . Bring to a boil . Reduce heat ; simmer uncovered , for 15 to 20 minutes or until slightly thickened .

3 . Drain ribs and discard cooking liquid . Moisten a paper towel with cooking oil ; using long-handled tongs , lightly coat the broiler grill rack . Brush half of the sauce over the ribs . Broil the ribs cover under medium heat for 15 to 20 minutes or browned , turning and basting occasionally with remaining sauce .

This is not your common barbecue sauce on these ribs . The tomato sauce is sweetened with honey and flavored with rum . Everyone will love it . You can make this dish a day ahead and reheat it .

This recipe is also good with the small ribs , you can put them in a slow cooker and serve them as an appetizer .

16 comments:

  1. I love ribs! And I love rum. For some reason, I've never thought to combine the two. But I will, I will. ;-) Really inspired -- thanks so much for this.

    ReplyDelete
    Replies
    1. Hi John , see what you started , I had so many cocktails , I want liquor in my food :) thanks for stooping by . :)

      Delete
  2. WOW Nee!!! There's a whole lotta rum in that sauce! I'm with John on this one never thought to make a rum sauce for ribs, bourbon yes, rum no!

    I have a pork roast out for tomorrow's dinner. I may just try it with this sauce in the crock. I'm sure it would be delicious and Marion will never know the difference, lol...(she's starting to eat solid foods:)

    Thanks for sharing, Nee...Wiggle those toes {{giggle}}

    ReplyDelete
    Replies
    1. HI Louise , The rum gives the sauce a unique taste and as you know Baby Boy told everyone mama was making drunk food and he was the taster .
      Yes lots of rum , in case you burn the meat no one will notice , just slap a lot of sauce on it (Giggling) I am so bad .Thanks for stopping by . I am wiggling those toes . :)

      Delete
  3. Good evening Nee,
    I have to agree with Louise and John, never heard of using Rum, only Bourbon. But that is fine with me, I think the flavor must be awesome. These Glazed Ribs look amazing! Always love ribs with a good thick glaze on them. I see you broil your ribs first. Sometimes what I do to cut down on time is to boil the ribs first, it takes the extra fat off and it takes less time for them to cook. Then I let them broil in the oven and add the glaze. Fabulous recipe and post...Dear friend, thanks for sharing! Have a blessed Wednesday night...
    Dottie :)

    ReplyDelete
    Replies
    1. Good evening Dottie ,
      The flavor is awesome .
      Oh Dottie , I had to go back and see what I wrote for the ribs . I didn't broil them first , I covered and baked them for a couple of hours until tender , then I broil them for 20 or so minutes .
      I said 'WHEW' the ribs posted this morning and got home this evening to check on it and I was so glad I said bake .
      Thanks for stopping by And may the rest of your week be blessed Nee:)

      Delete
    2. Sorry Nee, I must have read it wrong...I see that you bake them first...thanks for correcting that for me... I love the recipe...you have a good one..:)

      Delete
    3. Dear Dottie , no harm done ... I am glad to have checked it again , I haven't been posting as much because I am helping out at the property , it's like a madhouse , most of Human Resources is out sick . Hopefully things will get back to normal soon , I need to post a lot of my slow cooker recipes ... you have a good night and stay safe and warm ~Nee~ :)

      Delete
  4. Hi Nee, oh my husband would love these ribs, great recipe!

    ReplyDelete
    Replies
    1. Hi Cheri , your husband would truly love these ribs and the sauce is the icing on the cake . Thanks for stopping by :)

      Delete
  5. I have not cooked ribs for a while...I like the idea of rum and hone...and sure can see myself eating these...
    Thanks for the inspiration Nee...hope you are enjoying your week :)

    ReplyDelete
  6. Hi Juliana , The rum sauce can be sure on ham , chicken ETC baked or barbeque . Thanks for stopping by :)

    ReplyDelete
  7. Wow! That sure looks good! The rum and honey sounds really good! Delicious meal, Nee!

    ReplyDelete
    Replies
    1. Hi Joyce , you will enjoy the sauce on most roasted meat or barbeque . Thanks for stopping by :)

      Delete
  8. Dear Nee, These ribs certainly look good!! I could eat them right now!! and it is 11 p.m. lol!
    xoxo Catherine

    ReplyDelete
    Replies
    1. Hi Catherine , like you I can eat ribs anytime , even for breakfast . Thanks for stopping by , stay warm and safe my friend ..;- D Nee

      Delete

Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!