Rum and Coke Ribs
Serves 4
- 2 racks pork ribs
- 1 cup rum
- 3 cups cola
- 1 1/3 cups ketchup
- 1 to 2 dashes Tabasco sauce
- 2 cloves garlic, minced
- 4 Tbs hoisin sauce
- In the refrigerator, marinate the ribs overnight in the rum, cola, ketchup, Tabasco sauce, garlic and hoisin sauce.
- Prepare a grill so that the coals are moved to one side or where only one burner is on.
- Reserving marinade, place ribs in a heavy roasting pan and grill, covered, on the cool side of the grill for 1 hour and 15 minutes, basting with marinade every 20 minutes.
- Add more coals to the fire or turn up the burner so the grill is medium-hot.
- Remove ribs from the pan and place directly on the grate.
- Cook for 5 minutes on each side, or until caramelized and lightly charred. Let rest for 5 minutes.
- Optionally: Meanwhile reduce marinade by half.
- Cut racks into individual ribs and optionally serve with the thickened sauce.
. "The Big Grill". The Wall Street Journal. New York 2 Jul. 2011: D1-D2.