The pineapple rum and molasses give these
juicy baby backs a distinctive Caribbean touch.
California Baby Back Ribs
2 tablespoons brown sugar
1 to 2 tablespoons paprika
1 tablespoon garlic powder
2 to 4 teaspoons coarse black pepper
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
3 1/2 to 4 pounds pork loin back ribs
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 (8-ounce) can tomato sauce
1/3 cup pineapple rum
1/3 cup light-flavored molasses
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 teaspoons dry mustard
2 teaspoons chili powder
- Combine brown sugar, paprika, garlic powder,
pepper, salt, and cumin together in a small bowl. Rub mixture
into ribs. Cover and chill for 2 to 24 hours.
- Prepare grill for indirect grilling. Test
for medium heat above the drip pan.
- Place ribs, bone sides down, on the lightly
oiled rack of the grill directly over the drip pan. Cover and
grill for 1-1/4 to 1-1/2 hours or until an instant-read thermometer
inserted into the thickest portion of the ribs registers 160
degree F.
- Meanwhile, for sauce, heat oil in a saucepan.
Cook and stir onion and garlic for 5 minutes or until tender.
Stir in tomato sauce, rum, molasses, Worcestershire sauce, vinegar,
dry mustard, and chili powder. Bring to boiling; reduce heat.
Simmer, uncovered, for 20 minutes or until reduced to 1-1/2 cups,
stirring occasionally.
- To serve, cut ribs into six portions.
Spoon sauce over ribs.
Makes 6 servings.
Nutritional facts per serving: calories: 467, total fat: 21g, saturated fat: 7g,
cholesterol: 84mg, sodium: 904mg, carbohydrate: 25g, fiber: 2g,
protein: 36g, vitamin C: 7%
Recipe provided by Better
Homes and Gardens - BHG.com
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and Family Network for the best of cooking,
gardening,
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and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
