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DJ BBQ's rad rum ribs
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Total Time:
3 hours
Tender BBQ pork ribs glazed in a flavorful dark rum and chili sauce.
Ingredients:
  • 1.5 kg higher-welfare baby back ribs membrane removed
  • 5 tablespoons maple syrup
  • 2 teaspoons chipotle chilli paste
  • 1 tablespoon ground ginger
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon Chinese five-spice
  • ½ teaspoon ground nutmeg
  • 4cm piece of ginger peeled
  • 3–4 cloves of garlic peeled
  • 125 ml tomato ketchup
  • 60 ml dark rum
  • 3 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried chilli flakes
  • 50 g soft dark brown sugar
Instructions:
  • Combine paste ingredients and 2 teaspoons of salt in a bowl. Pat ribs dry, then rub all over with the paste. Marinate in fridge for at least 6 hours, preferably overnight. When ready to cook, allow ribs to come to room temperature. Set up barbecue for medium indirect heat. Cook ribs wrapped in foil over indirect heat for 2 hours, replenishing coals every 45 minutes. Simmer ginger, garlic, BBQ sauce ingredients, and water until thickened. Brush ribs with BBQ sauce, then cook for 30-40 minutes, basting every 10 minutes. Rest for 5 minutes before carving. Enjoy these delicious ribs!

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